If you love cinnamon rolls but don’t want to spend hours in the kitchen, these Muffin Cinnamon Rolls are about to be your new favorite treat. They’re soft, swirled with cinnamon sugar, and baked in a muffin tin for the perfect handheld breakfast or snack. No waiting for dough to rise—just mix, roll, and bake!
Why You’ll Love This Recipe?
- No yeast required – Ready in a fraction of the time.
- Soft, buttery, and full of cinnamon flavor – Just like classic cinnamon rolls.
- Perfect for meal prep – Make a batch and enjoy them all week.
- Great for on-the-go – No need for forks or plates!
Ingredients
You’ll find the full list of ingredients below, but here’s what you’ll need:
- Flour and baking powder (for a quick, no-yeast dough)
- Butter and brown sugar (for that rich, caramelized filling)
- Cinnamon (the star of the show)
- Milk and vanilla (to keep the dough soft)
- Powdered sugar (for a simple icing drizzle)
How to Make Muffin Cinnamon Rolls
Make the Dough
In a bowl, mix flour, baking powder, a pinch of salt, and sugar. Add in softened butter and milk, stirring until a soft dough forms.
Roll and Fill
Roll out the dough into a rectangle, then spread melted butter over it. Sprinkle generously with brown sugar and cinnamon.
Roll and Slice
Tightly roll the dough into a log, then slice into even pieces. Place each roll into a greased muffin tin.
Bake Until Golden
Bake at 375°F (190°C) for about 15–18 minutes, until puffed and lightly golden. Let them cool slightly.
Add the Icing
Mix powdered sugar with a little milk and vanilla, then drizzle over the warm rolls.
Expert Tips and Tricks
- Chill the dough for 10 minutes before rolling for easier handling.
- Don’t overbake – They should be soft and fluffy inside.
- Add nuts or raisins for extra texture in the filling.
- For extra gooeyness, brush with melted butter right out of the oven.
Recipe Variations and Substitutions
- Glaze options – Try cream cheese frosting instead of simple icing.
- Make them dairy-free – Use plant-based butter and milk.
- Add fruit – Diced apples or dried cranberries work great in the filling.
- Use store-bought dough – For an even quicker version, use refrigerated biscuit or crescent roll dough.
Serving and Pairing Suggestions
These muffin cinnamon rolls are perfect with a cup of hot coffee or a chai latte. They also pair wonderfully with fresh fruit or a yogurt parfait for a balanced breakfast.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to 3 days.
- Reheat in the microwave for 10–15 seconds to bring back the softness.
- Freeze for later – Wrap in plastic wrap and freeze for up to 2 months. Thaw overnight and warm before serving.
FAQs
Can I make these the night before?
Yes! Just store them unbaked in the fridge overnight, then bake fresh in the morning.
Can I use self-rising flour?
Yes, just skip the baking powder and salt.
Can I make them bigger?
Absolutely! Just slice them thicker and bake a few extra minutes.
Do I need a muffin tin?
It helps keep their shape, but you can also bake them in a regular pan like classic cinnamon rolls.
Conclusion
These Muffin Cinnamon Rolls take everything you love about cinnamon rolls and make them quicker, easier, and perfect for busy mornings. Soft, buttery, and packed with cinnamon sugar goodness, they’re a must-try for any breakfast lover!
Print
Cinnamon Swirl Muffins: A Cozy Breakfast Delight
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Makes 12 muffin cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious twist on classic cinnamon rolls, these muffin-style treats are soft, sweet, and perfect for breakfast or brunch!
Ingredients
For the Dough:
- 2 1/2 cups (315g) all-purpose flour
- 2 tbsp granulated sugar
- 2 1/4 tsp (1 packet) instant yeast
- 1/2 tsp salt
- 3/4 cup (180ml) warm milk (about 110°F/45°C)
- 3 tbsp unsalted butter, melted
- 1 large egg
For the Cinnamon Filling:
- 1/2 cup (100g) brown sugar
- 1 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until combined, then knead for about 5 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Filling: In a small bowl, mix brown sugar and cinnamon.
- Roll Out the Dough: On a floured surface, roll the dough into a rectangle (about 12×9 inches). Spread softened butter over the surface, then sprinkle with the cinnamon-sugar mixture.
- Shape the Rolls: Roll the dough tightly from the long side and slice into 12 pieces. Place each roll into a greased muffin tin. Cover and let rise for another 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 15-18 minutes or until golden brown. Let cool slightly.
- Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm muffin cinnamon rolls.
- Serve & Enjoy!
Notes
- For a richer dough, replace milk with heavy cream.
- Add chopped pecans or raisins to the filling for extra texture.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Calories: ~220
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
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