Cinnamon Roll Muffins Recipe

Course: bread, Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 20

Rise Time: 2

Total Time: 2 45

Servings: muffins

Calories: 233kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

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Equipment

Kitchen Scale (optional)
Stand Mixer (optional)
Muffin Tin

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

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 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
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.

Video

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.

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