Cinnamon roll muffins are grab-and-go versions of golden, toasty, buttery cinnamon rolls baked in a muffin pan. They are NOT cinnamon-flavored muffins!
My home is a muffin fan. From breakfast to brunch to dessert, we love them in all forms, but some days we crave the airy, gooey, yeasty goodness of rolls. So, I decided to marry the two and create cinnamon roll muffins, and so far, this has translated into a resounding success.
FYI, if you have the dough ready, the muffin rolls take an hour from start to finish, and that’s the quickest you can get.
WHAT ARE CINNAMON ROLL MUFFINS?
First things first, this is not a cinnamon muffin recipe. While cinnamon-flavored muffins are fabulous (and definitely a story for another day), these are cinnamon rolls baked in a muffin tin. You don’t whip up a batter. You make bread dough.
The dough and filling is the same as a regular cinnamon bun or roll. But the shape is like a muffin, and that makes all the difference.
This easy eggless muffin recipe has all the flavors of an indulgent cinnamon roll, but somehow the experience of eating it in muffin form is sweeter, warmer, softer, and so much more amazing.
YOU NEED TO MAKE CINNAMON ROLLS IN A MUFFIN TIN BECAUSE
The recipe is very adaptable.
They’re a different take on traditional rolls.
They’re perfect as a travel snack.
They’re easier to hold and munch.
They ABSOLUTELY satisfy the craving for a warm muffin with a cup of tea (or coffee; it’s your moment of comfort, so go ahead and pick the drink of your choice).
HOW TO MAKE CINNAMON ROLL MUFFINS?
Step 1: Make the cinnamon roll dough. On medium heat, combine milk, oil, and sugar just until the sugar dissolves. Take it off the heat before it comes to a boil.
Step 2: Let the mixture cool, and when it’s lukewarm, add your yeast and wait for it to get frothy and bubbly. Then whisk in the flour until well combined.
Step 3: Cover the cinnamon roll muffin dough and let it rest in a draft-free corner of your kitchen till it doubles in size.
Step 4: Mix in more flour, baking powder, baking soda, and salt to the risen dough.
Step 5: Assemble the cinnamon roll muffins. Roll out the dough into a large-ish rectangle over a lightly floured countertop.
Step 6: Brush the butter over the rolled-out cinnamon roll dough, and then generously shower it with sugar and cinnamon. Don’t hold back on either the butter or cinnamon.
Step 7: Starting from the upper, long edge, roll the dough towards you. The trick is to make the folds as tight and even as possible. Pinch the seam to seal the log, and then cut it into equal pieces.
Step 8: Nestle each cinnamon roll in a muffin pan and then let them settle in for another 20 -30 minutes, until puffy.
Step 9: Slide the cinnamon roll muffin tin into the warm embrace of the oven after the 2nd proof and bake.
Step 10: While the baked muffins cool, make a smooth, thick glaze by stirring together icing sugar and a splash of milk.
Final step: Drizzle on the cinnamon roll muffins and share your fruit of labor!
MY NOTES ON MUFFIN CINNAMON ROLLS
- Use room-temperature ingredients for the best results.
- You can bake cinnamon rolls in a cupcake pan with liners, or you can choose my route and liberally grease the cinnamon roll muffin pan tin. I prefer the latter.
WHICH DOUGH TO USE FOR THE CINNAMON ROLL MUFFIN RECIPE?
An icon is defined, among other things, by its longevity. Icons don’t wither with time. They endure it. The dough I use for my cinnamon roll muffin recipe is an icon.
It has NEVER failed me.
I urge anyone who hasn’t tried it to do so right now! It’s absolutely versatile; it can be doubled or halved, and you can bake so many goodies from it:
- Strawberry star bread
- Braided pesto bread
- Vegan apple braided bread
- Korean sausage bread
- Pumpkin bread rolls
And that’s not even the best part!
You can make the cinnamon roll muffin dough in advance and keep it refrigerated for up to 3 days!
I go a step ahead if I want to make early mornings much more bearable. I assemble the cinnamon rolls, place them in the muffin pan, and stick the whole thing in the refrigerator for the night.
The next morning, I stash the tray on the countertop to bring the dough back to room temperature and then bake. Voilà! I have breakfast muffins (or brunch) ready in a couple of minutes for a fantastic start to the day.
I swear by this bread recipe, but… if you have your own favorite, go ahead and use it.
CINNAMON BUN MUFFINS SUBS & SWAPS
Flour: I’ve tasted success with all-purpose flour, whole-wheat flour, and half-and-half of both with this recipe. Pick what speaks to your palate and pantry.
Vegan cinnamon roll muffins: These are already eggless muffins, so you simply have to swap butter for coconut oil. Use almond milk in the dough and glaze, as I did for my vegan cinnamon rolls or your favorite plant-based milk and butter.
Add-ins: Finely chopped walnuts or pecans sprinkled along with cinnamon and brown sugar will enliven the muffins. But if you’re in a decadent mood, my suggestion would be chocolate chips.
And if you’re feeling truly inspired and ready to push the boundaries of culinary temptation, then dip them in caramel sauce.
MORE ROLLS & MUFFIN RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cinnamon roll muffins as much as we do!
Cinnamon Roll Muffins Recipe
- 1 cup / 240 gms Milk
- 1/4 cup / 50 gms Vegetable oil
- 1/4 cup / 50 gms Granulated sugar
- 1.5 tsp Dried active yeast
- 2 1/4 cup / 281.25 gms All-purpose flour
- 1/4 tsp Salt
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup / 31.25 gms All-purpose flour
- 1/4 cup / 57.5 gms Butter, melted
- 1/3 cup / 60 gms Brown sugar
- 1.5 tsp Cinnamon powder
- 1/3 cup / 35 gms Icing sugar
- 2-3 tbsp Milk
- Heat milk, oil, and sugar in a small saucepan, just until the sugar dissolves. Don't let it come to a boil. Take off the heat and cool.
- When this mixture is just lukewarm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 and 1/4 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.I like to refrigerate the dough overnight. Its easier to handle.
- Preheat your oven to 200 C. Butter your 12-cup muffin tray liberally.
- Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".
- Brush liberally with butter. Mix the brown sugar and cinnamon powder in a bowl and sprinkle it evenly over the dough.
- Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 12 slices, place cut side down on your greased muffin pan.
- Let the rolls rise for another 15-20 minutes, until puffy.
- Bake for 20-25 minutes until they are golden brown on top.
- Let the rolls cool in the pan for 5 minutes, then carefully take them out and place on a cooling rack.
- Pour the glaze over each roll, let it set for 5 minutes, and enjoy!
- Whisk the milk and icing sugar till thick and smooth.