Easy Cinnamon Roll Muffins Recipe: Soft, Gooey Treats Today!

If you love the cozy comfort of cinnamon rolls but don’t always have time to proof dough and roll it out, these Cinnamon Roll Muffins are your new best friend. They’re plush, warmly spiced, and crowned with a luscious cream cheese glaze—yet they come together with the ease of a classic muffin. Expect swirls of cinnamon-brown sugar in every bite, a tender crumb that stays moist for days, and all the bakery aroma without the fuss. This is the kind of bake that makes a house feel like a home, and you can have it on the table in under an hour.

Why You’ll Fall for These Cinnamon Roll Muffins

These muffins deliver the soul of a cinnamon roll in a fraction of the time. They’re soft and lofty, with ribbons of cinnamon running through the batter and a sweet, tangy cream cheese drizzle on top. There’s no yeast to bloom, no dough to knead—just mix, swirl, bake, and enjoy. The spices perfume your kitchen, the glaze melts into the nooks, and the result feels special enough for a brunch spread but simple enough for a weekday treat. If you’re baking for friends, taking a plate to the office, or just treating yourself, this recipe is wonderfully reliable and delightfully showy.

What You’ll Need for Cinnamon Roll Muffins

• All-purpose flour (2 cups / 250 g) — The structure of the muffins; measured accurately for a tender, not dense, crumb.
• Granulated sugar (1/2 cup / 100 g) — Sweetens the batter and helps the tops caramelize lightly.
• Light brown sugar (1/2 cup / 100 g, for filling) — Adds depth and a hint of molasses to the cinnamon swirl.
• Baking powder (2 tsp) — Lifts the batter for a nicely domed muffin.
• Baking soda (1/4 tsp) — Works with the acidity in buttermilk or yogurt to tenderize the crumb.
• Kosher salt (1/2 tsp) — Balances sweetness and sharpens flavors.
• Ground cinnamon (3 tbsp total) — 1 tsp for the batter, 2 tbsp for the swirl; the star spice of the show.
• Buttermilk (1 cup / 240 ml) — Keeps muffins moist and adds gentle tang; helps create a soft, cake-like interior.
• Sour cream or plain Greek yogurt (1/2 cup / 120 g) — Adds richness and moisture for a plush crumb.
• Unsalted butter, melted (6 tbsp / 85 g, for batter) — Provides tenderness and a buttery backbone.
• Unsalted butter, softened (4 tbsp / 57 g, for filling) — Combines with sugar and cinnamon to create a spreadable swirl.
• Large eggs (2) — Bind the batter and contribute to a light texture.
• Pure vanilla extract (2 tsp, plus 1/2 tsp for glaze) — Warms and rounds the flavors.
• Cream cheese, softened (3 oz / 85 g) — For the glaze; gives that classic cinnamon roll tangy finish.
• Powdered sugar (1 cup / 120 g) — Sweetens and thickens the glaze until silky.
• Milk or cream (2–3 tbsp) — Thins the glaze to drizzle consistency.
• Pinch of fine sea salt — A tiny amount in the glaze heightens flavor and balances sweetness.
• Optional add-ins: chopped pecans or walnuts (1/2 cup) — Adds crunch and a toasty note that pairs beautifully with cinnamon.
• Muffin tin + paper liners — Liners make removal easy and help keep muffins moist.

How to Make Cinnamon Roll Muffins, Step by Step

1. Preheat and prepare the pan. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. For extra insurance against sticking, lightly mist the top of the pan around the cups—muffin tops sometimes spill and cling there.
2. Make the cinnamon filling. In a small bowl, mix the softened butter, brown sugar, and 2 tablespoons of the cinnamon with a pinch of salt until it forms a thick, spreadable paste. If using nuts, fold them in. Set aside; it should be soft enough to dollop.
3. Whisk the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Make sure everything is evenly combined—this prevents pockets of leavening.
4. Combine the wet ingredients. In a separate medium bowl, whisk the buttermilk, sour cream, melted butter (slightly cooled), eggs, and vanilla until smooth. The dairy should be at room temperature so the butter doesn’t seize.
5. Bring the batter together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until you no longer see streaks of flour. A few small lumps are okay—overmixing leads to tough muffins.
6. Layer and swirl. Add about 1 heaping tablespoon of batter to each muffin cup. Dollop on a rounded teaspoon of the cinnamon filling. Top with another generous tablespoon of batter, then another small dot of filling. Use a toothpick or butter knife to gently swirl the tops, creating a marbled pattern. Don’t overwork the swirl—two or three figure-eights is plenty.
7. Bake. Slide the tin into the oven and bake for 16–19 minutes. They’re done when the muffins are domed and golden at the edges, and a toothpick inserted in the center comes out with a few moist crumbs (a bit of cinnamon filling may cling to it—that’s fine). If you have an instant-read thermometer, aim for about 200°F (93°C) in the center.
8. Cool briefly. Let the muffins rest in the pan for 5–10 minutes to set the crumb. Transfer to a wire rack to finish cooling while you make the glaze.
9. Prepare the cream cheese glaze. In a bowl, whisk the softened cream cheese until smooth. Add powdered sugar, vanilla, a pinch of salt, and 2 tablespoons milk. Whisk until silky. If you prefer a thinner drizzle, add an extra teaspoon of milk at a time; for a thicker topping, add a bit more powdered sugar.
10. Glaze and serve. Drizzle the glaze generously over warm—not hot—muffins. The residual warmth helps the glaze settle into the swirls. Serve right away for peak gooey goodness.
11. Store and reheat. Once completely cool, store covered in the refrigerator (because of the cream cheese) for up to 4 days. Reheat a muffin in the microwave for 10–15 seconds to revive that just-baked softness.

Bake Time, Prep, and When They’re Ready

These muffins are ready to enjoy as soon as they’re glazed and set—about 10 minutes after coming out of the oven. If you’re preparing them ahead for a brunch, bake the muffins the day before, store them unglazed, and glaze right before serving for the freshest look and texture.

Pro Tips for Bakery-Style Results

• Measure flour lightly. Spoon flour into your measuring cup and level it off with a knife. Packing flour leads to dense muffins.
• Mind the mixing. Stir the batter just until combined. Overmixing develops gluten and can toughen the crumb.
• Room-temperature ingredients help. When eggs and dairy are close to room temp, the batter emulsifies better and rises more evenly.
• Don’t over-swirl. A few gentle swirls create clear ribbons of cinnamon. Excess swirling blends everything and muddies the pattern.
• Fill cups about 3/4 full. This gives you a well-domed top without overflow. If your pan is shallow, bake in two batches rather than overfilling.
• Rotate the pan. If your oven has hot spots, rotate the muffin tin halfway through baking for even browning.
• Customize your spice. Add a pinch of nutmeg or cardamom to the filling for a subtle twist; both play nicely with cinnamon.
• Glaze while warm, not hot. A warm muffin encourages the glaze to melt into the swirls; a hot muffin will make it slide off.
• Make ahead and freeze. Bake and cool completely, skip the glaze, then freeze in an airtight container for up to 2 months. Thaw at room temperature and glaze before serving.
• No buttermilk on hand? Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using.
• High-altitude adjustment (above 3,500 ft). Reduce baking powder to 1 1/2 tsp, increase oven temp by 15–25°F, and add 1–2 tablespoons extra buttermilk if batter seems thick.

Nutrition at a Glance

Approximate per muffin with glaze (recipe makes 12):

• Calories: ~320
• Protein: ~5 g
• Total fat: ~14 g
• Saturated fat: ~8 g
• Carbohydrates: ~44 g
• Sugars: ~26 g
• Fiber: ~1 g
• Sodium: ~200 mg

These numbers are estimates and will vary with ingredient brands and any add-ins you choose. If you’re adjusting for dietary needs, you can reduce glaze or use a lighter swirl to lower sugar while still keeping the cinnamon roll spirit.

Your Top Questions, Answered

Can I make these without buttermilk?

Yes. Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar; stir and let stand for 5 minutes to lightly thicken. You can also substitute 1 cup kefir or use 1/2 cup milk and 1/2 cup plain yogurt if that’s what you have on hand.

Can I bake mini muffins or a loaf instead?

Absolutely. For mini muffins, reduce the bake time to 10–12 minutes and check early. For a loaf, use a standard 9×5-inch pan, bake at 350°F (175°C) for 45–55 minutes, tenting with foil if browning too quickly; cool thoroughly before glazing.

How should I store and reheat them?

Because of the cream cheese glaze, store covered in the refrigerator for up to 4 days. To serve, warm a muffin for 10–15 seconds in the microwave to soften the crumb and refresh the aroma. For longer storage, freeze unglazed muffins for up to 2 months and glaze after thawing.

A Sweet Note to Finish

There’s a special kind of comfort in pulling a tray of cinnamon-swirled muffins from the oven—the air turns warm with spice, the glaze gleams, and suddenly the kitchen becomes an invitation. These Cinnamon Roll Muffins capture the best parts of a beloved classic with a schedule-friendly approach. Whether you’re pairing them with weekend coffee, packing them for a school morning, or serving them at a brunch table with friends, they have a way of bringing people together one cozy bite at a time. Bake a batch, share freely, and enjoy the simple joy of something homemade and happily imperfect. That’s the magic of baking: it turns ordinary moments into something a little sweeter.