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Quick & Easy Cinnamon Roll Muffins with Gooey Vanilla Glaze

A close-up of a freshly baked cinnamon roll muffin topped with thick white icing drizzle.
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Get the flavor of classic cinnamon rolls in a fast, convenient muffin format. These no-yeast muffins feature a sweet cinnamon swirl and a simple vanilla glaze, perfect for a quick breakfast or brunch treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • For the Swirl: 1/4 cup packed brown sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 2 tablespoons melted butter
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This is key for a fluffy muffin.
  4. Beat in the egg and vanilla extract until just combined.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until the batter comes together; do not overmix.
  6. Prepare the swirl filling: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until it forms a thick paste.
  7. Fill each muffin cup about one-third full with batter. Drop a small spoonful of the cinnamon swirl mixture over the batter in each cup. Top with the remaining batter, filling cups about two-thirds full.
  8. Use a knife or skewer to gently swirl the filling through the batter in each cup.
  9. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the vanilla glaze over the cooled muffins before serving.

Notes

  • For bakery style muffins, fill the cups almost completely full before baking.
  • If you want a stronger cinnamon flavor, increase the swirl cinnamon to 1 1/2 tablespoons.
  • You can use buttermilk instead of regular milk for a slightly tangier, moister crumb.

Nutrition

Find it online: https://kitchenslang.com/cinnamon-roll-muffins-easy-breakfast-pastry/