Cinnamon Roll Muffins
These Cinnamon Roll Muffins are soft, fluffy and have a delicious, buttery brown sugar cinnamon swirl throughout the muffin. A velvety smooth cream cheese frosting is piped into the center of the muffins for the finishing touch. These muffins take only a few minutes to mix together. They freeze well, too, so you can make them ahead.
Make your own muffin liners
jumbo cinnamon roll muffin liners
Here’s how to make the liners for these cinnamon roll muffins. Cut 6 pieces of parchment paper that measures 6×6 inches. Use the bottom of the jumbo muffin tin to shape the parchment paper. Place the parchment paper square onto the bottom of the jumbo muffin tin. Use your hands to press the parchment paper along the sides of the muffin tin. This will create the shape for the muffin tin. Place the shaped parchment paper into the jumbo muffin tin cavities. It’s okay if they don’t stay in the cavity. The muffin batter will hold them down once added.
standard size Cinnamon roll muffin liners
If you decide to make these cinnamon roll muffins into standard size blueberry muffins, using a 12-count muffin tin, you can make smaller muffin liners. Just cut the parchment paper into 4×4 inch squares and use the bottom of a glass to shape the parchment paper into the muffin cavity shape. Then, place the shaped muffin liners into the muffin tin. Again, don’t worry if the liners don’t stay down initially. Once you add the batter, that will weigh down the liner.
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
Let me know what you thought!
If you make these Cinnamon Roll Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 6 1x
Description
These Cinnamon Roll Muffins are soft, fluffy and have a delicious, buttery brown sugar cinnamon swirl throughout the muffin. A velvety smooth cream cheese frosting is piped into the center of the muffins for the finishing touch. These muffins take only a few minutes to mix together. They freeze well, too, so you can make them ahead.
Ingredients
Cinnamon Roll Muffins
- 6 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Cinnamon Sugar Swirl
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Center
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 375F. Line a 6-count jumbo muffin tin liners. (if you’d like to make your own liners, see the note at the bottom of the recipe) Alternatively, you can line a 12-count muffin tin with muffin liners.
2. In a medium size microwave safe bowl, make the cinnamon sugar swirl. Add butter and microwave until melted. Add in brown sugar and cinnamon. Stir to combine.
3. In a large mixing bowl, add butter, sugar, yogurt, milk, eggs and vanilla. Whisk to combine, then add flour, baking powder, and salt. Whisk just until combined.
4. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Evenly divide the cinnamon sugar swirl on top of the muffins. Use a butter knife to swirl the cinnamon sugar swirl through the muffin batter.
5. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 3 minutes in muffin tin, then remove and allow to fully cool on wire cooling rack.
6. Make the Cream Cheese Center. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat cream cheese, powdered sugar and vanilla extract until well combined. Place in a piping bag, or a zip-top bag with one corner snipped off.
7. Fill the muffins. Scoop out the center of the muffin with a spoon. Pipe the cream cheese icing into the center. Serve and enjoy!
8. Store leftovers in a zip-top bag, or in an airtight container, in the refrigerator for up to 5 days. You can freeze these in a freezer safe container for up to 2 months.
Notes
- If you want to make your own muffin liners, here is how to do it. To make jumbo muffin liners, cut 6×6 inch parchment paper squares. For standard size muffin liners, cut 4×4 inch parchment paper squares. Use the bottom of a glass or the bottom of the muffin tin to shape the liner. Place the parchment paper square on the bottom of the glass or muffin tin and use your hands to press the parchment paper along the side of the glass/muffin tin. This will create the shape of the muffin tin. Place the liner in the tin. If the liner doesn’t stick in the tin, don’t worry, the batter will hold it down.
- These muffins bake at a temperature of 375F. Baking at a lower oven temperature would result in a muffin that is short and compact. Baking at a temperature of over 400F causes the muffin’s outside to set up faster than the center, which can result in misshapen muffins. Baking at a temperature of 375F I have found results in a tall and fluffy muffin with the perfect rounded top.
- This recipe uses greek yogurt in the muffin batter. If you prefer, you can substitute for sour cream. The yogurt helps keep the muffins moist without adding a ton of oil. The acidic yogurt also helps to activate the baking soda, resulting in a lighter muffin texture.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
