These cinnamon roll muffins are the perfect way to start your day! Fluffy cinnamon swirl muffins are easy to make in muffin tins, and they will melt in your mouth with every bite. Undeniably delicious!
Cinnamon Rolls in Muffin Tins
If you love a traditional cinnamon roll, these easy cinnamon roll muffins will curb your craving and satisfy your taste buds!
Make these individual-sized treats for yourself or friends. They are so good, everyone will think you got them from your local bakery.
The cinnamon sugar filling with vanilla will give you all of the flavors of classic cinnamon rolls you love!
Why You’ll Love these Muffin Tin Cinnamon Rolls:
- Easy: The best part about this recipe is how easy it is to make! So simple to throw together and bake.
- Classic taste: These cinnamon roll muffins will give you the same classic flavors of your favorite breakfast treat!
- Fun: Kids, friends, family, and everyone in between will love how cute these muffins are–plus they taste amazing!
How to Make Cinnamon Roll Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Muffins: Add the ingredients together, allow the yeast to bloom, whisk in more of the wet ingredients, and allow to rise!
- Filling: Spread butter around the dough, add the sugar and cinnamon mixture, roll and slice the dough to place in tins, and then place in the preheated oven. Wait until they are golden brown, wait until they cool off, and enjoy!
Ingredient Notes
- Milk: Make sure your milk is the correct temperature—if it’s too warm the milk will kill the yeast while if it’s too cold, the yeast won’t bloom.
- Sugar: Sweetens the dough slightly and helps feed the yeast.
- Yeast: Makes the dough rise so we have light and fluffy cinnamon rolls.
- Egg: Binds the dough together and adds richness.
- Butter: Also adds richness to the dough and enhances the butter flavor in the filling. It also helps the brown sugar stick to the dough in the roll.
- Vanilla: Enhances the flavor of the cinnamon and brown sugar.
- Flour: Gives the dough structure so it isn’t too tough or too wet.
- Cinnamon and Nutmeg: Add a bit of spice and warmth to the filling.
Cinnamon roll muffins are individual cinnamon rolls baked in muffin tins.
To bloom yeast means to dissolve it in warm liquid (often with a little bit of sugar) and leave it for a few minutes, or until foamy. Proofing yeast ensures that it is alive and vigorous enough to make your dough rise.
If your cinnamon roll muffins are dry, you likely added too much flour. If you’re not using a kitchen scale, I recommend spooning and leveling your flour rather than scooping it directly from the bag. This prevents the flour from compacting too much, resulting in a dense, dry muffin.
To keep these soft and moist, tightly wrap them in plastic wrap before storing in an airtight container.
Serving Suggestions
The best way to make these delicious, sweet rolls even sweeter is to add a cream cheese glaze or cream cheese frosting (try the glaze from this cinnamon roll recipe). Talk about a great way to make a weekday morning even better. Cream cheese icing will take these muffins to the next level!
Make Ahead Instructions
You can make the cinnamon roll muffin dough up to 1 day in advance. 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.
Storage Instructions
Store leftover cinnamon roll muffins in an airtight container in the refrigerator for up to 1 week. Reheat in a 350°F oven covered with foil for about 10 minutes.
Freezing Instructions
Freeze cinnamon roll muffins in an airtight container for up to 3 months. Allow the muffins to thaw overnight in the refrigerator before reheating.
Cinnamon Roll Muffin Tips
- 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.
- These muffins are best eaten the day they are made.
- If you would like to freeze these muffins, don’t frost them until after they have thawed.
I hope you love these cinnamon roll muffins! The cinnamon swirl mixture will definitely have you coming back for more!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cinnamon Roll Muffins Recipe
Ingredients
For the Muffins
- ¾ cup milk 170 grams, lukewarm (100-110°F)
- 3 tablespoons granulated sugar 38 grams
- 2½ teaspoons active dry yeast 7 grams (1 envelope)
- 1 large egg 50 grams
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups all-purpose flour 300 grams
For the FIlling
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- ¾ cup brown sugar 160 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon ground nutmeg
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
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
- 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.
- These muffins are best eaten the day they are made.
- If you would like to freeze these muffins, don’t frost them until after they have thawed.
- You can make the cinnamon roll muffin dough up to 1 day in advance. 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.
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.