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!
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.
- 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.
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.
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.
More muffin recipes to try
Frequently Asked Questions
Using a combination or oil/butter and sugar in the batter guarantees muffins remain moist and fluffy.
If you use vegan butter and dairy free milk, these muffins are perfect for a vegan diet.
Replace the cake flour with all purpose flour.
Switch out the butter for one of these substitutes.
Cinnamon Roll Muffins
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
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Hi! How many muffins does this make? Do you have nutrition/macros?
Hi Jillian! If you add the ingredients into a calorie calculator, it will provide the nutritionals for you 🙂
This looks amazing! How many muffins does the recipe make?
Hi Jill! I made around 10-11 muffins with it 🙂
Thanks! How many muffins?
I am attempted to make these however when I started mixing the liquids you mention adding Vanillla extract, you don’t have the amount on your ingredients list. How much does this recipe call for?
Hi Audrey! Apologies for that- Just 1/2 teaspoon would be plenty 🙂
These look great, but I have a couple of questions: how are they called flourless when the first ingredient is oat flour (still a grain)? And I see 1 cup egg whites can be substituted for 2 flax eggs? How is that possible? 2 flax eggs are the equivalent to 6 Tbs of moisture…no where near the 1 cup of egg whites. I know that coconut flour requires a lot more moisture to bake with. Just don’t want to have them flop. *I will be using a brown rice protein powder. Thanks.
Hi Katie! Thanks for this comment- I call (along with many other food bloggers/sites out there) any recipe which is based off oatmeal to be considered flourless- That’s how I’ve always approached my recipes and will continue to do so 🙂
The vegan version only requires 2 flax eggs but does not come out as round and fluffy as the egg white counterpart.
How much vanilla do you add to the muffin mix? Did I miss this?
Hi Mallory! Apologies for that- Just a teaspoon! 🙂
These look amazing. I am neither Vegan nor Gluten Free but would love to try these. However, and I have seen these in other recipes, what does “a scoop” of protein powder equate to in regular measurements? I don’t use any of these ingredients on a regular basis and will be going to my local bulk store to get them, so need to know what it is. Thanks in advance for any help!
Hi Rhonda! No worries at all- A scoop is typically 32-34 grams (based on the protein powders I’ve tested this with)- Seeing as you’ve mentioned you don’t follow a vegan or gluten free diet, I’d highly recommend Optimum Nutrition’s Casein protein powder- It works wonders with baking 🙂
Could you use just gluten free flour with this recipe?
Hi Lindsey- I’ve never tried it with a gluten free flour, please let me know how it turns out if you do 🙂
The cake flour made them so light & fluffy that I call them Cinnamon Roll Cupcakes. Everyone loves them!!! The swirl was difficult to add. I tried to keep the cinnamon/hot butter swirl warm but it was very stiff. I used a skewer to break up the half-teaspoon-size clumps. The “cupcakes” didn’t look as nice as your picture, but the taste was a huge hit!
Would regular flour work for this recipe?