Cinnamon Roll Muffins

5 from 10 votes

These cinnamon roll muffins are moist, fluffy, and have a gorgeous glaze on top! No eggs needed, they make a delicious dessert recipe that come together in no time! 

cinnamon roll muffins.

As someone who loves cinnamon rolls, making them as muffins has been a game changer.

This cinnamon roll muffin recipe is the perfect baked good to satisfy ALL your dessert cravings. The muffins are moist and fluffy, and there is a cinnamon swirl throughout and drizzled with a glaze. It’s sweet, cinnamon-y, and straight up delicious. 

For such a fabulous looking muffin, you’ll be pleasantly surprised at just how easy they are to make. 

Ingredients to make these muffins

For the muffins.

  • Milk. I used unsweetened almond milk, but any milk works. 
  • Apple cider vinegar. Mixed with the milk to create a mock buttermilk. 
  • Cake flour. While all-purpose flour works, cake flour helps these muffins achieve a lighter and fluffier texture. 
  • Sugar. White or raw sugar. 
  • Baking powder. Gives the muffins some rise and fluffiness. 
  • Salt. Balances out the sweet ingredients.
  • Oil. I used canola oil, but any neutral flavored oil works. 
  • Vanilla extract

For the cinnamon swirl.

  • Brown sugar. Choose dark brown sugar if possible. 
  • Cinnamon
  • Butter. When adding the cinnamon swirl, the butter must be piping hot. 

For the glaze.

  • Powdered sugar. Sifted to ensure there are no clumps. 
  • Vanilla. Adds a subtle vanilla flavor that works so well with the muffins. 
  • Milk or water. To thin out the glaze. 

How to make cinnamon roll muffins

Muffins are easy to make and these are not the exception: the only thing you’ll need to do is monitor the cinnamon swirl temperature. It should be warm when whisking it into the batter. If your batter has cooled down, simply reheat it. Here is how you’ll make them: 

  • Make muffin batter: Whisk together the milk and apple cider vinegar and let it sit for 5 minutes to curdle. Add the dry ingredients into a large mixing bowl, followed by the wet ingredients, including the curdled milk. In a separate bowl, whisk the cinnamon swirl mixture. 
  • Fill and swirl: Line a 12-count muffin tin with muffin liners. Fill half of each muffin tin with the batter. Carefully drop about a half teaspoon of the cinnamon sugar liquid into each muffin, then use a fork to make a few swirls. Add the remaining muffin batter on top. With the remaining cinnamon sugar liquid, carefully add a swirl to the top of each muffin.
  • Bake the muffins for 18-20 minutes, or until they are puffed up, and a skewer comes out clean. Remove the muffins from the oven. Transfer them to a wire rack to cool completely. Once cool, drizzle a glaze over the top of each muffin. 
how to make cinnamon roll muffins.

Tips to make the best recipe

  • The muffins should be completely cooled before adding the glaze on top. 
  • Do not over-bake the muffins as they continue to cook as they are cooling down. 
  • Add some chopped nuts (walnuts and pecans are great!) or swap out the glaze for frosting. 

Storage instructions

What is the best way to store these cinnamon roll muffins? Here are the best practices for muffin storage:

  • To store: Leftover muffins can be stored at room temperature, covered, for up to five days. If you’d like them to keep longer, store them in the refrigerator. 
  • To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to six months. 
cinnabon muffins.

More muffin recipes to try

Frequently Asked Questions

What is the secret to moist muffins?

Using a combination or oil/butter and sugar in the batter guarantees muffins remain moist and fluffy.

Are these muffins vegan?

If you use vegan butter and dairy free milk, these muffins are perfect for a vegan diet.

Can I substitute the cake flour?

Replace the cake flour with all purpose flour.

Can I make this without butter?

Switch out the butter for one of these substitutes.

cinnamon roll muffins recipe.

Cinnamon Roll Muffins

These cinnamon roll muffins are moist, fluffy, and have a gorgeous glaze on top! No eggs needed, they make a delicious dessert recipe that come together in no time! 
5 from 10 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 muffins
Calories: 151kcal
Author: Arman

Ingredients

For the muffins

  • 1 1/2 cup milk I used unsweetened almond milk
  • 1 teaspoon vinegar
  • 2 3/4 cup cake flour gluten free, if needed
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

For the cinnamon swirl

  • 3 tablespoons butter melted
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar

For the glaze

Instructions

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
  • In a small bowl, whisk the milk and apple cider vinegar and let sit for 5 minutes, to curdle. 
  • In a large mixing bowl, add the flour, sugar, baking powder and salt. Add the curdled milk mixture, oil, and vanilla extract. Stir until no large clumps remain. Fill each muffin until half filled.
  • In a small bowl, mix hot melted butter, cinnamon and brown sugar.
  • Add 1/2 teaspoon of the mix into each muffin and swirl it a few times into the batter with a fork, careful not to let it completely mix. Add the remaining muffin batter.
  • With the remaining cinnamon swirl mix, drizzle on top of each muffin and use a skewer to swirl through.
  • Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
  • Remove the muffins from the oven and let them cool completely. While cooling, prepare the glaze. Drizzle a spoonful over each muffin and let it set.

Notes

* For vegan muffins, use vegan butter.
TO STORE: Leftover muffins can be stored at room temperature, covered, for up to five days. If you’d like them to keep longer, store them in the refrigerator. 
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to six months. 

Nutrition

Serving: 1muffin | Calories: 151kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Sodium: 238mg | Potassium: 78mg | Fiber: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg | NET CARBS: 22g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    Comments

    80 thoughts on “Cinnamon Roll Muffins

    1. Clean eating, portable cinnamon rolls? Be still my heart!
      I am also looking forward to nothing on the schedule this weekend, before 4 weekends back to back in class or working! It’s so important to recharge when we can. Hope you’re weekend is splendid!

    2. I love butter rum muffins! I really wish I could find a vegan recipe, probably easy to do but I haven’t thought about it. Have a restful week!

    3. Gah these are amazing looking! Must make soon. My favorite muffin is the classic blueberry, just so good!
      I’m the opposite regarding weekends, I love to be on the go it is how I recharge 🙂

    4. Hi Arman. Happy Wednesday to you, and I agree that it should be the weekend. Monday and Tuesday wore me out! 🙂 I like the carb-fest you’ve got going on here, my friend. Well done. Have a lovely day, and thanks for hosting!

    5. I’m going to lose any last scrap of HLB status I had, but I hate cinnamon. I love Udi’s, however – I miss their GF bagels! Good luck trying to find GF products in Croatia, though…

    6. I do tend to have that problem where food just falls into my mouth… especially while I’m baking and/or shooting. Or writing. Or browsing the internet. Or watching YouTube. Or… always? 😆

    7. I made sticky buns tonight with a blueberry cream cheese filling. They need to rest overnight so tomorrow I’ll find out if they’re any good. Wish me luck.

    8. I am a bit confused here……this recipe is called flour-less cinnamon muffins but there is both oat flour and coconut flour in the recipe. That is not flour-less. While they may be flour-less in the sense that there is no conventional wheat flour there is still a form of flour in them. They look delicious don’t get me wrong, but the recipe itself seems a bit misleading.

      1. Hi Jamie! I do apologise for that oversight- When I say ‘flourless’, I did mean white flour free. I do consider oat flour to not be a standard flour on my blog- My other flourless recipes all use oats but no coconut/white flour.

        Cheers!

    9. I’ve heard of udi’s everywhere! I would love to try their English muffins! Anyways, I laughed so hard at the balls reference! Gotta love the chocolate ones 😀 these muffins made me salivate so much! I can’t get over that glaze!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating