Cinnamon Roll Muffins with Cream Cheese Icing
Let’s be real. That smell of a fresh-from-the-oven cinnamon roll? It’s a top-tier scent, right up there with rain on hot pavement and old books.
But the whole process—the kneading, the waiting for dough to rise, then waiting for it to rise AGAIN? Who’s got that kind of time? Not me.
So, here’s the deal. We’re hacking the system. We’re taking all that gooey, cinnamon-swirled, cream-cheese-slathered goodness and cramming it into a simple muffin. This isn’t just a muffin that tastes *like* a cinnamon roll. It’s the whole experience, no yeast-babysitting required.
Here’s Your Shopping List
I split this into three parts so it’s less of a giant wall of text. Get all your stuff out first—what chefs call ‘mise en place’—and you’ll feel like a total pro.
The Gooey Cinnamon Stuff:
- 1/2 cup (100g) packed brown sugar (light or dark, you do you)
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
The Muffin Guts:
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) milk (whole or 2% are my go-tos)
- 2 large eggs, sitting on the counter for a bit
- 1/2 cup (113g) unsalted butter, melted & cooled down some
- 2 teaspoons vanilla extract
The Glorious Cream Cheese Icing:
- 4 oz (113g) full-fat cream cheese, softened
- 1/4 cup (57g) unsalted butter, also softened
- 1 1/2 cups (180g) powdered sugar, sifted (don’t skip this!)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, for thinning
The Tools for the Job
You don’t need a fancy kitchen. Just some basic gear.
| Tool | Why You Need It |
|---|---|
| Muffin Tin & Liners | Holds the magic. |
| Mixing Bowls | For batter, filling, icing. |
| Whisk & Spatula | For mixing and folding. |
| Electric Mixer | For lump-free icing. |
| Toothpick / Skewer | Your swirl-making wand. |
How to Make These Things Happen
Just follow along. It’s way easier than it looks, I promise.
Step 1: Get Your Station Ready
Crank that oven to 400°F (200°C). Pop some paper liners in a 12-cup muffin tin. This is your get-out-of-jail-free card for cleanup later.
Now, in a little bowl, mix the brown sugar, cinnamon, and melted butter with a fork. It should look like clumpy, wet sand. Set that aside. That’s pure gold right there.
Step 2: Make the Batter (Don’t Go Crazy)
In a big bowl, whisk the dry stuff together: flour, sugar, baking powder, and salt. This just makes sure you don’t get a random pocket of salt in one muffin.
In another bowl, whisk up the wet team: milk, eggs, melted butter, and vanilla. Then pour the wet stuff into the dry stuff. Now listen up: FOLD it together with a spatula. Stop when it’s *almost* mixed. A few flour streaks are a GOOD thing. Overmixing is the #1 enemy of a fluffy muffin.
Step 3: Assemble and Get Artsy
Time for the fun part. Plop about a tablespoon of batter in each liner. Sprinkle a teaspoon of that cinnamon sand on top.
Cover that with another spoonful of batter. Then, sprinkle the rest of the cinnamon mix over all 12 muffins. Take a toothpick and gently swirl it through each one, maybe two or three figure-eights. You’re creating that ribbon of cinnamon inside. Don’t go nuts, or it’ll just turn into a brown mess.
Step 4: Bake ’em Up
Shove that tin in the hot oven. Bake for 15-20 minutes. Your kitchen is about to smell insane. You’ll know they’re done when the tops are golden and a toothpick comes out with moist crumbs, not wet goo.
Let them chill in the tin for five minutes, then move them to a wire rack. They have to be TOTALLY cool before icing. I’m serious. Or you’ll have a sad, melty soup on top.
Step 5: Whip the Icing
While those bad boys are cooling, let’s make the icing. Grab your electric mixer and beat the softened cream cheese and butter until they’re smooth and happy together, about 2-3 minutes.
Slowly add the powdered sugar, then the vanilla. Crank the speed up and whip it for another couple of minutes until it’s light and fluffy. If it’s too thick, dribble in a tiny bit of milk until it’s perfect. Your call on thickness—I like it thicc.
Step 6: The Payoff
Once the muffins are cool to the touch, slather that icing on top. Go for it. No one’s judging.
A Few Tricks I’ve Learned
These little things make a huge difference, trust me.
- Room Temp is Legit: I said it before, but for real. When your eggs, milk, and cream cheese aren’t ice-cold, everything just mixes better. Smoother batter, creamier icing. It’s science.
- The Overmixing Warning: I can’t say it enough. The moment you see just a few flour streaks left, put the spatula DOWN. You want tender muffins, not hockey pucks.
- Sift the Sugar: It feels like an annoying extra step, but sifting your powdered sugar is the only way to get that silky-smooth icing without those weird little lumps. Takes 30 seconds. Just do it.
Make It Your Own (Swaps & Ideas)
Feel like messing with the recipe? I support this. Here are some ideas.
| To Add More… | Try This |
|---|---|
| Crunch | Chopped pecans in the filling. |
| Nutty Flavor | Brown the butter first. A game-changer. |
| Tang | Swap milk for buttermilk. |
| Spice | Pinch of nutmeg or cardamom. |
Dietary Needs & Leftovers
Quick disclaimer: I’m a writer, not a nutritionist, so the calorie info is just a ballpark guess.
You can totally make these gluten-free by using a 1-to-1 GF flour blend. For a vegan version, use plant-based butter, plant milk (like almond), a vegan cream cheese, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Got Leftovers? (Lucky You.)
Store these guys in an airtight container in the fridge because of the icing. They’ll be good for 4-5 days.
They also freeze like a dream, but do it BEFORE you ice them. Thaw at room temp, then whip up fresh icing when you’re ready to serve. Pop one in the microwave for 15 seconds to get that fresh-baked vibe back.
Quick-Fire Questions (FAQs)
Q1. My cinnamon swirl all sank to the bottom. What gives?
Ans: Ah, the classic sinker. Usually means the batter was a tad thin or your cinnamon mix was too runny. Make sure that filling is like wet sand, not a sauce. Layering it—batter, filling, batter, filling—helps too.
Q2. Can I make these in a mini muffin tin?
Ans: Heck yes. You’ll get around 24-30 mini ones. Just bake ’em for less time, maybe 9-11 minutes. Keep an eye on them.
Q3. Why are my muffins so dry?
Ans: Almost always one of two things: you overmixed the batter or you baked them too long. Remember, be gentle when mixing and start checking for doneness early. Every oven has its own personality.
Q4. Help, my icing is a runny mess!
Ans: Easy fix. Just beat in more sifted powdered sugar until it thickens up. Also, if your butter or cream cheese was too warm and melty, that can make it soupy from the start.
Alright, You’re Up
So that’s the scoop. The ultimate shortcut to cinnamon roll nirvana, packed into a cute, easy little muffin. They’re perfect for… well, anything, honestly.
Now it’s your turn. Go make ’em. And if you do, I’d love to hear how it went.
