Description
Pillowy and buttery Cinnamon Roll Muffins are a smaller version of traditional cinnamon rolls that are baked in a regular muffin pan for easy serving. The soft, yeasted dough puffs up around the swirl of cinnamon sugar filling in the middle, and is served warm with a drizzle of sweet cream cheese glaze. They're everything you love about cinnamon rolls in muffin form!
Ingredients
For the tangzhong:
- 1/2 cup milk
- 2 tablespoons all purpose flour
For the dough:
- 3 cups all purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon instant yeast
- 2/3 cup milk, warmed but not hot
- 1 large egg
- 1/4 cup unsalted butter, melted
For the filling:
- ¾ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
For the cream cheese glaze:
- 2 tablespoons unsalted butter, softened
- 1/4 cup block cream cheese, softened
- 1 tablespoon milk
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
Instructions
Prepare the tangzhong:
- Add the milk and flour to a small saucepan, and whisk until smooth. Heat over medium and continue whisking while it heats. Once the tangzhong has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.
Prepare the dough:
- In the bowl of a stand mixer, add the flour, sugar, salt, yeast, milk, egg, butter and tangzhong to a stand mixer.
- Knead with the hook attachment for 5-10 minutes. The dough should be smooth but will also be very soft and slightly sticky. You can also knead by hand by transferring the dough mixture onto a clean and dry surface and kneading for 5-10 minutes until it turns into a soft and smooth dough ball.
- Place the dough in an oiled mixing bowl, cover with plastic cling wrap, and place into a warm place to rise for 1 hour or until doubled in size (or overnight in the refrigerator).
Make the cinnamon filling:
- In a small mixing bowl, whisk together brown sugar, cinnamon until evenly combined. Leave aside.
Assemble the cinnamon roll muffins:
- Line a 12-cup muffin tin with cupcake liners and set aside.
- After the dough is doubled, use your hand to punch it down.
- Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle approximately 12x16-inches in size, with the long side facing you.
- Gently spread softened butter across the dough, leaving a ½-inch strip bare along the top. Then sprinkle the cinnamon sugar mixture evenly over the butter.
- Roll the dough up into a tight log. Use string, floss, or a sharp serrated knife to slice it into 12 even rolls.
- Place cinnamon rolls into the lined muffin tin. Cover with plastic wrap, and place back into a warm place. Allow it to rise for about 20-30 more minutes, or until doubled in size.
Bake the cinnamon roll muffins:
- Preheat oven to 350F.
- Remove the plastic cling wrap and bake the muffins for 20-25 minutes. Let the muffins sit in the pan for 5 minutes, then remove and place on a wire cooling rack to cool.
Make the cream cheese glaze:
- Add butter, cream cheese, milk, confectioners' sugar and vanilla extract to a small mixing bowl and mix with an electric hand mixer until light and creamy. You can also mix together using a whisk and spatula.
- Once the muffins have cooled a bit, drizzle the glaze evenly over the muffins.
Notes
How to store: Once cooled, store leftover cinnamon rolls in an airtight container in the fridge for 2-3 days.
How to reheat: Cinnamon rolls always taste best warmed up. You can pop your leftover muffin in the microwave for 10-20 seconds, but be careful not to overheat, as the cream cheese glaze can start to melt.
How to freeze: If you want to freeze the leftovers, I recommend storing the glaze separately. Then you can reheat the muffin like normal, and add a dollop of the cream cheese glaze on top right before serving.
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American