My cinnamon roll muffins are the easiest way to enjoy soft, gooey homemade cinnamon rolls that turn out perfectly round every time. I bake these in a muffin tin for perfect individual portions that rise beautifully and stay moist inside. If you’ve never worked with yeast dough before, this is a great first recipe to try! My muffin tin cinnamon rolls bake faster, portion more easily, and freeze beautifully.
Cinnamon Rolls in a Muffin Pan
Most cinnamon rolls are baked in a big dish and can turn out uneven or gummy in the center. By baking the rolls in a muffin tin, I ensure each one gets just the right amount of rise and browning and cooks perfectly through. Plus, they’re easy to freeze, pack, or share.
I also add a touch of nutmeg to the filling; just enough to round out the cinnamon and give the rolls a warm, bakery-style depth of flavor you don’t usually get from store-bought versions. This recipe has become my go-to whenever I want that nostalgic cinnamon roll flavor without committing to an entire pan.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Tips for Yeast Baking
I used to be nervous about baking with yeast, but once I figured out a few key tips, everything changed. Here’s what helped me get consistent results when making cinnamon roll muffins from scratch:
- Make sure you bloom your yeast! Do not skip this step unless you are absolutely certain your yeast is alive and well (or you’re using instant yeast). Your muffins will not rise at all if the yeast is dead.
- I highly recommend using an instant-read thermometer to ensure your milk is at the correct temperature of 100-110°F. If it is too cold, the yeast will not be as active, and if it is too hot, it will kill the yeast.
- If, after blooming, there is no visible foam on top of the yeast, discard it and start over.
Cinnamon Roll Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Muffin Tin
Ingredients
For the Muffins
- ¾ cup milk lukewarm (100-110°F)
- 3 tablespoons granulated sugar
- 2½ teaspoons active dry yeast (1 envelope)*
- 1 large egg
- 2 tablespoons unsalted butter melted (¼ stick)
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
For the Filling
- 4 tablespoons unsalted butter room temperature (½ stick)
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Add the milk, sugar, and yeast to a large bowl. Mix to combine and set aside until the yeast has bloomed, about 5 minutes.¾ cup milk, 3 tablespoons granulated sugar, 2½ teaspoons active dry yeast
- Whisk in the egg, melted butter, and vanilla.1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Slowly stir in the flour, mixing with a dough hook or wooden spoon. Once the dough forms into a shaggy ball, transfer it to a clean surface and knead until a smooth ball forms, about 2-3 minutes.2½ cups all-purpose flour
- Transfer the dough to a well-oiled bowl and set it in a warm place to rise until doubled in size, about 1½ hours.
- Punch the dough down and transfer it to a lightly floured surface. Roll it to a 12×8-inch rectangle.
- Spread the softened butter over the dough, making sure to spread it all the way to the edges.4 tablespoons unsalted butter
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle the spiced sugar mixture over the butter.¾ cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Roll the dough tightly into a log (from the long side) and pinch the seam to seal it. Slice the dough into 12 (approximately 1-inch long) pieces.
- Grease a 12-count muffin tin with butter or nonstick baking spray and place one dough round into each well, making sure to place it cut side up.
- Set the pan in a warm place to rise until the muffins begin to rise over the top of the pan, about 30 minutes.
- While the muffins rise, preheat oven to 375°F.
- Bake for 15-18 minutes or until the muffins are set and begin to turn golden brown on top.
- Allow the muffins to cool for 10 minutes before removing them from the pan.
Notes
- Yeast should be fresh and not expired. If it doesn’t foam after 5-10 minutes, it might be dead. Discard, and try again with new yeast.
- If the milk is too hot, it will kill the yeast. If it’s too cold, it will slow the rise of the dough. Make sure it’s lukewarm to the touch for the best results.
- If using a stand mixer, you’ll only need to knead the dough for 1-2 minutes on medium speed.
- Some stickiness in the dough is to be expected, but if it’s too wet to handle, add just a little bit of flour at a time until it comes together.
- The dough may take longer or shorter to rise depending on the ambient temperature of your kitchen. Dough likes to be between 75-80°F for optimal rising. You’ll know it’s done when it has doubled in size.
- If your kitchen is cold, place the dough in the oven with just the light turned on to keep it warm.
- When filling the rolls, gently press the sugar into the butter mixture so it doesn’t fall out when rolling.
- Feel free to add some chopped nuts or dried fruits to the filling. I like walnuts and raisins!
- Don’t over-tighten the roll, or the muffins will be too dense. Roll just tight enough to hold together.
- Cut the dough with a sharp knife or unflavored dental floss to avoid compressing it.
- You can line the muffin tins with paper liners for easier removal.
- If the rolls begin to brown too much during baking, tent with foil for the remainder of the bake.
- The muffins are done when they reach 190-200°F internally when probed with a thermometer.
- Let the muffins cool for 5-10 minutes in the pans before removing. I like to run a knife around the edges for easier removal.
- Top with an easy glaze made from powdered sugar and milk for extra sweetness.
- Reheat covered with foil in a 350°F oven for 5 minutes.
How to Make Cinnamon Roll Muffins Step-by-Step
Prep: Gather up everything you need to make these muffin tin cinnamon rolls. Bring the milk up to 100-110°F by gently heating it on the stovetop or microwaving it in 15-second increments until lukewarm. Melt the butter for the muffins, and bring the butter for the filling to room temperature.
Bloom the Yeast: Add ¾ cup of lukewarm milk, 3 tablespoons of granulated sugar, and 2½ teaspoons of active dry yeast to a large bowl. Mix to combine and set aside until the yeast has bloomed, about 5 minutes. If you don’t see any bubbles and the mixture doesn’t smell “yeasty”, discard and try again.
Mix the Dough: Whisk in 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Slowly stir in 2½ cups of all-purpose flour, mixing with a dough hook or wooden spoon. Once the dough forms into a shaggy ball, transfer it to a clean surface and knead until a smooth ball forms, about 2-3 minutes. If using a mixer, this will only take 1-2 minutes on medium speed. Some stickiness is to be expected with this high hydration dough, but if you’re unable to knead it, add a little bit of flour at a time until it comes together.
Proof the Dough: Transfer the dough to a well-oiled bowl and set it in a warm place to rise until doubled in size, about 1½ hours. This time may vary depending on the temperature of your kitchen. Place the dough in a warm, draft-free place (like your turned-off oven) to help things along.
Roll Out the Dough: Punch the dough down and transfer it to a lightly floured surface. Using a rolling pin, roll it out to a 12×8-inch rectangle. Spread 4 tablespoons of softened unsalted butter over the dough, making sure to spread it all the way to the edges.
Coat with Cinnamon: In a small bowl, combine ¾ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Sprinkle the spiced sugar mixture over the butter. I like to press it gently so it doesn’t fall off when rolling the dough.
Cut the Rolls: Roll the dough tightly into a log (starting from the long side) and pinch the seam to seal it. Take care not to roll overly tight, or the muffins will turn out dense. Slice the dough into 12 (approximately 1-inch long) pieces. I recommend using a sharp knife of unflavored dental floss to get clean cuts.
Proof the Muffins: Grease a 12-count muffin tin with butter or nonstick baking spray (or line with paper liners) and place one dough round into each well, making sure to place it cut side up. Set the pan in a warm place to rise until the muffins begin to rise over the top of the pan, about 30 minutes. Again, they may take more or less time depending on your kitchen temperature. While the muffins rise, preheat your oven to 375°F.
Bake the Muffins: Bake your cinnamon roll muffins in the preheated oven for 15-18 minutes, or until the muffins are set and begin to turn golden brown on top. If they are browning too quickly, tent them with foil for the rest of the baking time. You’ll know they’re ready when they are no longer wet looking on top, the edges have browned, and they and are 190-200°F internally. Allow the muffins to cool for 10 minutes before removing them from the pan.
How to Store, Freeze, and Reheat
Store leftover muffin tin cinnamon rolls in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To keep these soft and moist, I recommend tightly wrapping them in plastic wrap. Allow the muffins to thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for about 5 minutes.
Leave a Reply