Cinnamon Roll Muffins (with a Dairy Free Option)

A Great Option for Traditional Cinnamon Rolls

Who doesn’t like a classic cinnamon roll? It’s a delicious treat for breakfast or brunch. The problem with cinnamon rolls, though, is they take a considerable amount of time and effort to prepare.

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, I decided to make a muffin version of cinnamon rolls.

Why create a muffin form of cinnamon rolls? Because they take less than half the time to prepare.

Less Time. Same Great Flavor.

As I mentioned, this particular recipe for cinnamon roll muffins is a 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.

Why are they relatively quick and easy to make? You don’t need to have dough rise like you do in a traditional cinnamon roll recipe. That dough rise is a big part of why cinnamon rolls take as long as they do to prepare.

Making the Cinnamon Roll Muffins

With this recipe, you have three quick things to prepare – the muffin batter, a cinnamon and sugar filling/topping and a sugar glaze.

The first thing you do is create the muffin batter. Then, in a separate bowl, you prepare the cinnamon sugar filling/topping.

Once those two things are done, line your muffin tins with muffin liners and fill halfway. Why halfway? Because you want that cinnamon sugar combo to be both in the middle of the muffin as well as on the top of the muffin!

The easiest way to do that is to place some of that cinnamon, regular sugar and butter combo on top of the batter once it is halfway filled. Then, fill the muffin cup up the rest of the way and sprinkle more of that filling on top of the muffin.

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. While the muffins are baking, you simply mix powdered sugar and milk together. Once the muffins are out of the oven, you can glaze and they’re ready to eat.

Muffin perfection and terrific when you’re craving a cinnamon roll but don’t have the time to make them!

Ingredients Needed to Make Cinnamon Roll Muffins

Full instructions can be found below in the printable recipe card

Muffins:

• All purpose flour
• Baking powder
• Baking soda
• Salt
• Butter
• Sugar
• Eggs
• Milk
• Light sour cream
• Vanilla extract

Cinnamon Sugar Filling:

• Sugar
• Cinnamon
• Butter

Glaze:

• Powdered sugar
• Milk

How To Make Cinnamon Roll Muffins

• 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 butter with a fork, until mixture is crumbly.
• Fill each muffin cup halfway with batter.
• Top each with a layer of sugar cinnamon filling.
• 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.

More Baked Breakfast Recipes

• Chocolate Chip Banana Bread
• Dairy Free Blackberry Coffee Cake
• Baked Pumpkin Spice Banana Donuts
• Blueberry Lemon Pull Apart Bread
• Apple Cider Donut Muffins

Continue to Content

Yield: 18

Cinnamon Roll Muffins (with a Dairy Free Option)

Print

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

Muffins:

• 2 ½ cups flour
• ¾ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup butter, softened
• 1 ½ cups sugar
• 2 eggs
• ¾ cup milk
• ½ cup light sour cream
• 1 tsp vanilla extract

Filling:

• ½ cup sugar
• 1 tsp cinnamon
• 2 tbsp butter, softened

Glaze:

• 2 cups powdered sugar
• 1-2 tbsp milk
• *see Notes for dairy-free substitutions*

Instructions

1. Preheat oven to 375 degrees.
2. Line muffin cups with paper baking cups (recipe makes about 18 muffins).
3. Combine flour, baking powder and baking soda in a small bowl. Set aside.
4. In a large bowl, cream butter and sugar together.
5. Add eggs, one at a time, beating in well.
6. Add milk, sour cream and vanilla and beat in.
7. Add flour mixture to wet ingredients, ⅓ at a time, combining well after each addition.
8. In a small bowl, combine sugar, cinnamon and 2 tbsp butter with a fork, until mixture is crumbly.
9. Fill each muffin cup halfway with batter.
10. Top each with a layer of sugar cinnamon filling (about 1 tsp).
11. Spoon remaining batter over filling and top with remaining sugar cinnamon mixture.
12. Bake in preheated oven for 30 to 35 minutes, until golden brown and muffins spring back when lightly pressed.
13. While muffins are baking, mix powdered sugar and milk together, a little at a time, until a smooth glaze forms.
14. 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 ¾ cup vegan stick butter for the butter.
• Substitute ¾ cup unsweetened almond milk for the dairy milk.
• Substitute ½ 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:

18

Serving Size:

1
Amount 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.

SaveSave

SaveSave