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Cinnamon Roll Muffins

Cinnamon Roll Muffins combine the classic flavors of cinnamon rolls with the convenience of muffins, topped with a cream cheese drizzle for an irresistible treat.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
Wet Ingredients
  • 3 tablespoons melted butter (cooled slightly)
  • 1 whole egg
  • 1 cup milk (plus more if needed)
Cinnamon Filling
  • 1 cup brown sugar (loosely packed)
  • 3 teaspoons ground cinnamon
  • 1 1/2 cups coarsely chopped pecans or walnuts Feel free to swap out pecans for walnuts.
Cream Cheese Drizzle
  • 3 tablespoons melted butter
  • 2 ounces cream cheese (softened) Dairy-free alternative can be used.
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 dash vanilla

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C) and generously grease a standard 12-cup muffin tin.
  2. In a large bowl, sift together flour, baking powder, salt, and sugar.
  3. In a separate bowl, mix melted butter, egg, and milk until well combined.
  4. Create a well in the center of the dry ingredients and slowly add the wet mixture. Stir gently until just combined.
  5. In a separate bowl, mix together the brown sugar, cinnamon, and chopped nuts.
  6. Gently add half of the cinnamon mixture to the muffin batter and fold until just combined.
  7. Use a little less than 1/4 cup of batter for each muffin cup, then top with the remaining cinnamon mixture.
Baking and Drizzling
  1. Bake for 12-15 minutes or until the muffins spring back when lightly pressed. Remove from the oven and let cool slightly.
  2. In a small bowl, whisk together the cream cheese drizzle ingredients and drizzle over the warm muffins.
  3. Savor each delectable bite!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week or freeze for up to 3 months.