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Delicious and oh-so fluffy, these bakery style cinnamon roll muffins are the perfect tasty breakfast or sweet treat. Loaded with warm and cozy cinnamon and drizzled with an irresistible homemade icing, you’ll feel like a fancy pants baker in your home kitchen.
These bakery-style cinnamon roll muffins have EVERYTHING that you love about traditional cinnamon rolls.
But even better, you’re not waiting around for the dough to rise, so they’re ready in a flash. If you have a craving for cinnamon rolls RIGHT NOW, these muffins are here to save the day.
But like, yo, if you want traditional cinnamon rolls, check out our wildly popular overnight cinnamon rolls.
Pro tips/recipe notes
- Make sure you spoon and level flour into the measuring cups, instead of scooping the cups into the flour. Scooping = too much flour which = dense muffins.
- The muffins will be fluffier if you use room-temperature butter and room-temperature eggs.
- Avoid overmixing the batter.
Bakery Style Cinnamon Roll Muffins
Delicious and oh-so fluffy, these bakery style cinnamon roll muffins are the perfect tasty breakfast or sweet treat. Loaded with warm and cozy cinnamon and drizzled with an irresistible homemade icing, you'll feel like a fancy pants baker in your home kitchen.
Ingredients
Muffin Batter
- 2 cup all-purpose flour {spooned and leveled}
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 8 tbsp salted butter {room temperature}
- 2/3 cup sugar
- 2 eggs {room temperature}
- 1 tsp vanilla extract
- 3/4 cup buttermilk
Filling and Topping
- 4 tbsp salted butter {melted}
- 1/2 cup brown sugar
- 2.5 tsp cinnamon
- 1/2 cup all-purpose flour
Icing
- 1/2 cup powdered sugar, sifted
- 1 tbsp heavy cream or whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375˚F.
Making the Filling/Topping
- In a medium bowl, combine melted butter, brown sugar, cinnamon, and flour with a fork until well combined. Set aside.4 tbsp salted butter, 1/2 cup brown sugar, 2.5 tsp cinnamon, 1/2 cup all-purpose flour
Make the Muffins
- Combine flour, baking powder, baking soda, and salt in a small bowl. Set aside.2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/8 tsp salt
- Using a stand or hand mixer, beat together butter and sugar on medium-high until light and fluffy.8 tbsp salted butter, 2/3 cup sugar
- Add the eggs and vanilla and mix until just combined. Do not overmix.2 eggs, 1 tsp vanilla extract
- Add half of the flour mixture, then the buttermilk, and the rest of the flour. Beating until just combined, scraping down the sides if needed.3/4 cup buttermilk
- Add ~2 tbsp of batter to prepared muffin tins, drop a dollop of the filling on top, and then top the filling with 2 tbsp of batter.
- Add the rest of the topping to the tops of the muffins, gently pressing it into the batter if needed.
- Bake for 20-23 muffins or until the muffins are barely browned on top and a toothpick inserted into the middle comes out clean.
Make the Icing
- Make the icing while the muffins cool (for ~5 minutes) by whisking together powdered sugar, milk/cream, and vanilla extract.1/2 cup powdered sugar, sifted, 1 tbsp heavy cream or whole milk, 1/2 tsp vanilla extract
- Drizzle the glaze over the top of the warm (not hot!) muffins.
Notes
- Make sure you spoon and level flour into the measuring cups, instead of scooping the cups into the flour. Scooping = too much flour which = dense muffins.
- The muffins will be fluffier if you use room-temperature butter and room-temperature eggs.
- Avoid overmixing the batter.
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Lovely easy to follow and delicious recipe that my 9 year old whipped up yesterday for the lunchboxes. I overcooked them, so they were slightly dry – but they still tasted great!
Hardest part was converting the tablespoons of butter to grams 🙂
Have saved this recipe and will make again soon.
Ah yes, the US strikes again with our hatred of the metric system. 🙂
So glad you and the kids enjoyed them! Thanks for taking the time to leave a review.
How many muffins does this make Sarah?
Oh goodness, it looks like I forgot to fill in that info as well as prep and bake time. I’ll update that now. So sorry!
It makes 12, Mhairi.