Cinnamon Roll Muffins

Total Time Prep: 25 min. Bake: 15 min.
Yield 1 dozen
These cinnamon roll muffins take the best parts of a cinnamon roll and combine them with the simplicity of a muffin.

Ingredients

  • 1/3 cup canola oil or melted butter
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • TOPPING:
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar

Directions

  1. Preheat oven to 350°. In a large bowl, cream oil and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk until just combined.
  2. In a small bowl, stir together melted butter, brown sugar and cinnamon.
  3. Fill 12 paper-lined muffin cups 1/4 of the way full with batter. Spoon half of the cinnamon brown sugar mixture on top of each. Add remaining batter to each cup, filling about 2/3 of the way up the muffin well. Spoon the remaining cinnamon brown sugar mixture on top of each. Bake until a toothpick comes out clean, 15-18 minutes. Let slightly cool on a wire rack.
  4. Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth, 2-3 minutes. Add milk and vanilla extract. Slowly add confectioners' sugar; beat until fluffy, 1-2 minutes. Drizzle over muffins.

Nutrition Facts

1 muffin: 283 calories, 13g fat (5g saturated fat), 34mg cholesterol, 226mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

Cinnamon roll muffins are the perfect way to enjoy the comforting brunch classic on the go. Even though the signature roll shape is reimagined in this recipe, the buttery, brown sugar-cinnamon filling and cream cheese frosting remain the same. —Julie Andrews, Rockford, Michigan
Recipe Creator