Cinnamon Roll Muffins give you all the wonderful flavor of a homemade cinnamon roll in a fraction of the time. Both the original and dairy free options are SO scrumptious!
I Love a Good Cinnamon Roll
Who doesn’t like cinnamon rolls? Anyone? I didn’t think so. The problem with cinnamon rolls, though, is they’re kind of a lot of work to make.
Don’t get me wrong, when I have the time, homemade cinnamon rolls are fantastic. But, on an average day it’s just not going to happen. So, enter the cinnamon roll muffin.
Cinnamon Roll Muffins on the Table in a Short Time
These cinnamon roll muffins are great solution when time is short. They have all the yummy cinnamon flavor of a roll, but they’re relatively quick and easy to make. What makes them so delicious is the cinnamon, sugar, butter filling that is nestled into the middle of each muffin and sprinkled on top of each muffin, as well.
It’s ooey, gooey goodness on the inside and the top of the muffin gets a little bit of a chewy, crunchy crust. They’re SO good!
Then, of course, you need to top it all off with a quick and easy sweet glaze. Muffin perfection and perfect when you’re craving a cinnamon roll but don’t have the time to make them!
Even if you have a dairy allergy or sensitivity you can still enjoy these muffins. Some of my family can’t eat dairy, so I also developed a dairy free option.
It takes just a few simple swaps to make these muffins dairy free and they’re every bit as yummy as the original version. You’ll find all of the substitutions in the notes on the recipe card.
How To Make Cinnamon Roll Muffins
- Cream softened butter and sugar together.
- Beat in eggs, then milk and sour cream.
- Combine flour mixture with the wet ingredients.
- Make the cinnamon sugar mixture.
- Fill each muffin cup halfway with batter and then put on a layer of the cinnamon sugar mixture.
- Top with remaining batter and sprinkle with remaining cinnamon sugar mixture.
Substitutions Needed to Make This Dairy Free
- Vegan butter in place of dairy butter.
- Almond milk in place of dairy milk.
- Coconut milk in place of sour cream.
More Baked Breakfast Recipes For You to Love
- Chocolate Chip Banana Bread
- Dairy Free Blackberry Coffee Cake
- Baked Pumpkin Spice Banana Donuts
- Blueberry Lemon Pull Apart Bread
- Apple Cider Donut Muffins
Yield: 18
Cinnamon Roll Muffins (Dairy Free Option)
Cinnamon Roll Muffins give you all the wonderful flavor of a homemade cinnamon roll in a fraction of the time. Both the original and dairy free options are SO scrumptious!
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
For Muffins:
- 2 1/2 cups flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup light sour cream
- 1 tsp vanilla extract
For Filling:
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 tbsp butter, softened
For Glaze:
- 2 cups powdered sugar
- 1-2 tbsp milk
- *see Notes for dairy-free substitutions*
Instructions
- Preheat oven to 375 degrees.
- Line muffin cups with paper baking cups (recipe makes about 18 muffins).
- Combine flour, baking powder and baking soda in a small bowl. Set aside.
- Cream butter and sugar together.
- Add eggs, one at a time, beating in well.
- Add milk, sour cream and vanilla and beat in.
- Add flour mixture to wet ingredients, 1/3 at a time, combining well after each addition.
- In a small bowl, combine sugar, cinnamon and 2 tbsp butter with a fork, until mixture is crumbly.
- Fill each muffin cup halfway with batter.
- Top each with a layer of sugar cinnamon filling (about 1 tsp).
- Spoon remaining batter over filling and top with remaining sugar cinnamon mixture.
- Bake in preheated oven for 30 to 35 minutes, until golden brown and muffins spring back when lightly pressed.
- While muffins are baking, mix powdered sugar and milk together, a little at a time, until a smooth glaze forms.
- When muffins are done baking, drizzle some of the glaze over the top of each.
Notes
To make these muffins dairy free these are the substitutions you need:
- Substitute 3/4 cup vegan stick butter for the butter.
- Substitue 3/4 cup unsweetened almond milk for the dairy milk.
- Substitute 1/2 cup full fat canned coconut milk (just the thick part at the top of the can) for the sour cream.
- Substitute 2 tbsp vegan stick butter for the butter in the cinnamon sugar mixture.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 245mgCarbohydrates: 49gFiber: 1gSugar: 35gProtein: 3g
This recipe was originally posted on 01/07/15. It was updated to improve user experience and reposted on 05/19/20.
Enjoy!
Baked Pumpkin Spice Donuts - Lisa's Dinnertime Dish
Friday 8th of September 2023
[…] Cinnamon Roll Muffins […]
Chocolate Chip Banana Bread - Lisa's Dinnertime Dish
Monday 21st of August 2023
[…] Cinnamon Roll Muffins {Dairy Free Option} […]
Mini Bacon Gruyere Spinach Frittatas - Lisa's Dinnertime Dish
Monday 21st of August 2023
[…] Cinnamon Roll Muffins (Dairy Free Option) […]
Dairy Free Blackberry Coffee Cake - Lisa's Dinnertime Dish
Wednesday 3rd of November 2021
[…] Cinnamon Roll Muffins {Dairy Free Option} […]
mơ thấy bắp ngô
Friday 6th of November 2020
... [Trackback]
[...] Read More to that Topic: lisasdinnertimedish.com/cinnamon-roll-muffins/ [...]