My cinnamon roll muffins are the best way to start the day! I baked fluffy cinnamon rolls in a muffin tin to create this fusion breakfast treat, and I couldn’t be happier with the result. Real, homemade cinnamon rolls made with just 9 ingredients! These muffin tin cinnamon rolls are a great way to dip your toe into yeast baking for the first time!
Cinnamon Roll Muffins Recipe
I love making cinnamon rolls, but they don’t always turn out perfectly round. My cinnamon roll muffins solve that problem entirely! I baked them in the wells of a muffin tin to create perfectly shaped and perfectly portioned homemade cinnamon rolls that look like they came from a bakery.
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Tips for Yeast Baking
Baking with yeast for the first time was such an intimidating experience for me. Here are a few tips I’ve found super helpful over the years:
- Make sure you bloom your yeast! Do not skip this step unless you are absolutely certain your yeast is alive and well. 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 not any visible foam on top of the yeast, discard it and start over.
How to Store and Reheat
Store leftover cinnamon roll muffins 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 10 minutes.
Cinnamon Roll Muffins Recipe
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
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Muffin Tin
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 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
- To make ahead, fully assemble the rolls and place them in the wells of the muffin tin, then place in the refrigerator overnight. Pop the muffin tin in the oven in the morning, adding a few extra minutes to the bake time if needed.
How to Make Cinnamon Roll Muffins Step-by-Step
Bloom the Yeast: Add ¾ cup of 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.
Mix the Dough: Whisk in 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure 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 minutes.
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.
Roll Out the Dough: Punch the dough down and transfer it to a lightly floured surface. Roll it 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.
Cut the Rolls: 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.
Proof the Muffins: 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 the oven to 375°F.
Bake the Muffins: 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.
I was wondering when blooming the yeast how hot should the milk be?
95, 100, or 120?
The milk should be heated between 100-110 degrees F.