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Bakery-Style Cinnamon Roll Muffins with Cream Cheese Glaze

A close-up of a freshly baked cinnamon roll muffin topped with thick white icing drizzle.
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Make soft, fluffy cinnamon roll muffins that taste like bakery treats without waiting for yeast dough. This easy muffin recipe delivers a gooey cinnamon swirl and sweet cream cheese glaze for a quick breakfast bake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (for batter)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons melted butter (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon of cinnamon. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract until combined.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep your crumb tender.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, 1 tablespoon of cinnamon, and 2 tablespoons of melted butter until it forms a thick, sandy paste.
  6. Fill the muffin cups about halfway with batter. Sprinkle about 1 teaspoon of the cinnamon swirl mixture over the batter in each cup.
  7. Top with the remaining batter, filling cups about three-quarters full. Use a knife or skewer to gently swirl the top layer of batter to create a visible cinnamon swirl effect.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the cream cheese glaze: In a small bowl, whisk together the powdered sugar, softened cream cheese, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk if needed to reach a drizzly consistency.
  10. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For the softest texture, mix the batter only until the streaks of flour disappear. Overmixing develops gluten, leading to tougher muffins.
  • You can make these ahead and store them in an airtight container at room temperature for up to two days.
  • If you prefer a stronger cinnamon flavor, add an extra 1/4 teaspoon of cinnamon to the main batter mixture.

Nutrition

Find it online: https://spoonsprout.com/cinnamon-roll-muffins-easy-muffin-recipe/