cinnamon roll muffins

The best of both worlds with this Cinnamon Roll Muffins recipe: a light and fluffy muffin with cinnamon layers and vanilla glaze!

Cinnamon Roll Muffins Recipe

(3.5 ounces 100 grams) dark brown sugar

(2.5 ounces 71 grams) all-purpose flour

salt

cinnamon

(2 ounces 57 grams) walnuts

(2 ounces 57 grams) cold butter, cut into small cubes

(9.5 ounces 275 grams) all-purpose flour

sugar

baking powder

(8.5floz/250 milliliters) whole milk

(2floz/60 milliliters) vegetable oil

vanilla extract

(3.5 oz/100 grams) confectioners’ sugar

milk

Preheat the oven to 400°F (200°C), and line a 12 cup muffin tray with paper liners. If you don&#39;t have liners you can grease the wells with butter. 

For the cinnamon-sugar mixture: Stir together the brown sugar, flour, salt, cinnamon and nuts.

Next, add in the butter, and cut it into the mixture using a pastry cutter, fork or fingertips until the mixture resembles coarse crumbs. Set aside.

To make the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder and salt.

Make a well in the center, and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together until just combined (there may be a few lumps, that’s fine).

Add a heaping tablespoon of the batter to each paper liner, then top with a tablespoon of the cinnamon-sugar mixture. Divide the remaining batter between the liners, and top with the remaining cinnamon-sugar mixture.

Bake for 20-25 min or until the tops have risen and formed a dome, and a toothpick inserted comes out clean. The muffins should be golden. Let the muffins cool for 5 minutes before moving them to a cooling rack.

For the vanilla glaze: In a small bowl, whisk together the sugar, milk and vanilla until smooth and runny.

Generously drizzle the glaze over the muffins and allow it to set.

These are delicious warm, with a cup of coffee. Store leftovers in an airtight container at room temperature for up to 3 days.

Light and fluffy, filled with cinnamon and sugar then drizzled with a vanilla icing! The Perfect Easy&nbsp;Breakfast Recipe!

Cinnamon Roll Muffins

all purpose flour

dry active yeast

milk (115 degrees F)

egg (beaten)

butter (melted)

butter (softened)

brown sugar

butter

vanilla

In the bowl of your stand mixer combine the flour, sugar, salt and yeast.  Add the milk, egg and butter and stir just until it starts to combine then switch to the dough hook.  Mix on a low speed for about 5 minutes and if the dough is extremely sticky to the touch (not manageable to handle) then add in a little more flour.  Knead the dough for 5 minutes on a low speed.  Lightly brush dough with a very small amount of oil then cover and let rise in a warm place until doubled in size (about 20-30 min).

Grease a muffin pan really well and set aside.  In a small bowl combine the sugar, brown sugar and cinnamon for the filling and set aside.  Place dough on a work surface and roll out to a 12"x10" rectangle.  Spread with softened butter then sprinkle with reserved sugar mixture.  Starting with the longest side facing you roll up the dough and seal the edge.  Cut dough into 12 one inch rounds and place one round in each muffin well.  Cover and let rise in a warm place until doubled in size (about 20-30 minutes).

Bake at 350 degrees F for 13-15 minutes or until lightly golden on top.  Let cool in pan for 5 minutes before removing to cool completely.

When ready to frost combine all icing ingredients in a small bowl.  Then drizzle over the top of each muffin.

Cinnamon Roll Muffins - the taste of a thick and gooey cinnamon roll in a quick and easy muffin. Ready in about 30 minutes, topped with a vanilla glaze, and perfect for breakfast!

buttermilk

baking soda

all-purpose flour

Tablespoons unsalted butter, softened

Preheat oven to 375º F. Grease a 12...

Preheat oven to 375º F. Grease a 12 cup muffin tin. Set aside.

In a bowl combine brown sugar, baking soda,...

In a bowl combine brown sugar, baking soda, salt, vanilla and egg.  Add in the buttermilk, mix until well combined.

Add the flour. Stir until it is just...

Add the flour. Stir until it is just combined and forms a dough.. Be careful not to over mix!

Turn the dough onto a floured surface, and...

Turn the dough onto a floured surface, and knead for about a minute. Roll the dough into a 12x24 inch rectangle.

In a small bowl mix the brown sugar...

In a small bowl mix the brown sugar and cinnamon filling together. Spread the butter over the dough, and sprinkle with the brown sugar mixture.

Start from the long side and roll tightly...

Start from the long side and roll tightly into a log. Cut into 2 inch pieces. Place each roll into the prepared muffin tin.

Bake for 12-15 minutes, until they are puffed...

Bake for 12-15 minutes, until they are puffed and golden brown.

Remove from the oven and let cool for...

Remove from the oven and let cool for 5 minutes before removing from the pan.

Meanwhile, prepare the icing. Mix together milk, sugar,...

Meanwhile, prepare the icing. Mix together milk, sugar, and vanilla until well combined. Adjust the sugar and milk if necessary to get the right consistency.

Drizzle the icing over the muffins and serve.

Whip up your favorite cinnamon roll recipe and bake them off in muffin tins to make these super cute, easily shared cinnamon roll muffins. They're pillowy soft with a buttery cinnamon sugar filling and a dreamy cream cheese glaze! DROOL.

(2 1/4 tsp.) Rapid Rise Instant Yeast

egg, room temperature

butter, room temperature

Tablespoon cream cheese

Tablespoons milk

In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.

In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the egg, warm milk and butter to the flour mixture.

Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.

Scrape down the bowl and add 1 more cup of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.

Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.

While the dough rises, make the filling. Combine the sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.

Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.

From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.

Use floss or a very sharp knife to cut the dough into 12 even rolls. Generously butter a muffin tin all over (I like to brush melted butter all over with a pastry brush), and place each roll in each muffin cup, making sure the dough is all tucked into each cup.

Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.

Bake the cinnamon rolls at 350°F for 20 minutes or until they are golden brown and no longer doughy. Allow to cool.

While the rolls cool, make the glaze. Place the cream cheese in a microwave safe bowl, and microwave for 15 to 30 seconds or until soft. Add the powder sugar, milk, salt, and vanilla. Whisk together until smooth.

Spoon the icing evenly over the 12 rolls. Enjoy warm!

I just made this and posted on Instagram.  Really easy.  I did a second rise overnight in the refrigerator and baked it in the morning.  The rolls are so soft and tender with delicious flavor.  The rolls are quite large and too much for hubby and me so I will share them with a neighbor.  Her kids will LOVE them.  Everyone will love them.  Perfect for Christmas morning.

I made these for Christmas morning and they were amazing! I love that they’re baked in a muffin tin and the filling has the right amount of butter. I made the dough the day before and let them rise in the fridge overnight. I had them get to room temperature before baking.

I made these for a coworkers birthday this week and they were amazing!  Easy to take into the office and share and so many compliments on how amazing they taste!

I've made some good cinnamon rolls before but these are far and away the best I have ever made. It seems baking them in a muffin tin keeps them from spreading like they do on a baking sheet which makes the delicious layers of cinnamon more concentrated. The gooey deliciousness of this cinnamon roll is beyond compare!

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Top 4 cinnamon roll muffins recipes from across the web

The most viewed cinnamon roll muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cinnamon Roll Muffins Recipe

Cinnamon Roll Muffins

Cinnamon Roll Muffins

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The most viewed cinnamon roll muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine