Why I Make Cinnamon Roll Muffins
In the Midwest, cinnamon rolls are a beloved tradition — a breakfast treat that carries memories for many. Some people remember them gooey and indulgent, others fluffy or even a bit cakey. I won’t claim my version is the definitive one, but I love the variety. Most cinnamon rolls are excellent unless they’re dry, and that’s what I avoid.
Traditional cinnamon rolls can be time-consuming, often taking three hours or more from start to finish. I developed a method that trims that time significantly while still producing soft, flavorful rolls. These cinnamon roll muffins deliver all the comforts of a classic roll but are faster and easier to portion, bake, and serve.
Follow the recipe and steps below and you’ll be surprised how approachable these are. The dough is forgiving, the filling is classic, and the browned-butter glaze gives the muffins a rich, caramel-like finish. Perfect for brunch, a weekend morning, or any time you want that warm cinnamon flavor without the fuss of rolling a giant sheet of dough.
More Breakfast Recipes
- Overtstuffed herb omelet
- Ultimate sticky buns
- Breakfast quiche with bacon, mushrooms, and Gruyere
- Egg, ham, and sweet potato casserole
- Raspberry blood orange coffee cake
- Homemade peanut butter granola
Have I Convinced You to Make This Recipe?
I hope you give this recipe a try and enjoy fresh cinnamon roll muffins at your table. Leave a comment and a star rating if you try them — hearing how the recipe worked for you helps others decide to bake it too.
Cinnamon Roll Muffins
Ingredients
For the dough
- 1 cup whole milk 110°F
- 5 tbsp unsalted butter room temperature, separated
- ½ cup granulated sugar
- 1 tsp kosher salt
- 1 large egg
- 1 egg yolk
- 3 ½ cups all-purpose flour
- 1 tbsp instant yeast
For the filling
- 4 tbsp unsalted butter melted
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
For the frosting
- 4 tbsp unsalted butter
- 2 cups sifted powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp whole milk
Instructions
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Prepare the dough. Combine the warm milk, 2 tablespoons of the butter, sugar, and salt in a bowl and stir until the sugar dissolves.
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Mix in the egg and the egg yolk until incorporated.
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Add 1 cup of the flour mixed with the yeast, then gradually add more flour while mixing until the dough is soft and pulls away from the sides of the bowl. The exact amount of flour can vary slightly.
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Finish by adding the remaining 3 tablespoons of soft butter, one tablespoon at a time, and mix until fully incorporated.
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Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rest in a warm area for 30 minutes.
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Prepare the filling. Combine the melted butter, light brown sugar, and cinnamon; set aside.
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Grease a 12-cup muffin tin and set aside.
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After the dough has rested, roll it out on a floured surface into roughly a 12×18-inch rectangle.
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Spread the filling evenly over the dough, leaving a 1/4‑inch border. Tightly roll the dough from one long edge, pinch the seam to seal, and cut into 12 equal pieces. Place each piece into the prepared muffin tin. Let the rolls rest in a warm area for another 30 minutes.
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Preheat the oven to 350°F.
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Bake the rolls 22–28 minutes, until puffed and golden brown. Remove from oven and cool in the pan for 10 minutes.
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Prepare the frosting. In a saucepan over medium heat, melt the butter and continue cooking until it browns and smells nutty, about 3–5 minutes. Remove from heat and whisk in the sifted powdered sugar, vanilla, and 1–2 tablespoons of whole milk until smooth. Add more milk if needed to reach a pourable consistency.
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Spoon the warm frosting over the warm rolls. The frosting will set into a thin crust as it cools.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!