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–+ servings
featured cinnamon roll muffins.

Cinnamon Roll Muffins Recipe

Course: bread, Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Rise Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 muffins
Calories: 233kcal
Author: Becky Hardin
My cinnamon roll muffins are perfectly portioned, easy to share, and have that fresh-from-the-bakery taste thanks to a pinch of nutmeg!
Print Recipe
US Customary - Metric

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
    yeast blooming in a glass bowl.
  • 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
    cinnamon roll muffin dough ball in a glass bowl.
  • Transfer the dough to a well-oiled bowl and set it in a warm place to rise until doubled in size, about 1½ hours.
    proofed cinnamon roll muffin dough in a glass bowl.
  • Punch the dough down and transfer it to a lightly floured surface. Roll it to a 12x8-inch rectangle.
  • Spread the softened butter over the dough, making sure to spread it all the way to the edges.
    4 tablespoons unsalted butter
    cinnamon roll muffin dough rolled out into a rectangle on a white cutting board.
  • 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
    cinnamon roll filling spread over cinnamon roll dough on a white cutting board.
  • 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.
    cinnamon roll muffin dough log on a white cutting board.
  • 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.
    unbaked cinnamon roll muffins in a muffin tin.
  • 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.
    12 cinnamon roll muffins in a muffin tin.
  • Allow the muffins to cool for 10 minutes before removing them from the pan.

Video

Notes

*Instant yeast will also work. You don't need to bloom instant yeast, and the dough may rise a bit quicker than with active dry.
Tips:
  • 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.
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.
Storage: Store cinnamon roll muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 233kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 18mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg