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Soft Cinnamon Roll Muffins with Cream Cheese Glaze

A close-up of a delicious cinnamon roll muffin with a bite taken out, drizzled heavily with white icing.
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Make bakery-style cinnamon roll muffins that feature a soft, tender crumb and a distinct cinnamon sugar swirl. This easy muffin recipe uses no yeast and is topped with a simple cream cheese glaze, making it a perfect quick breakfast bake or brunch idea.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing only until just combined. Do not overmix the batter.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until crumbly.
  6. Fill the muffin cups about one-third full with batter. Sprinkle about half of the cinnamon swirl mixture over the batter. Top with the remaining batter, then sprinkle the rest of the cinnamon swirl mixture on top of the batter in each cup.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the cream cheese glaze: In a small bowl, whisk together the powdered sugar, softened cream cheese, and 1 tablespoon of milk until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  9. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For the softest texture, mix the muffin batter only until the streaks of flour disappear. Overmixing develops gluten, resulting in tougher muffins.
  • You can make these muffins ahead of time. Store them in an airtight container at room temperature for up to three days.
  • If you prefer a vanilla glaze instead of cream cheese, substitute the cream cheese with 1/4 teaspoon extra vanilla extract and use 2-3 tablespoons of milk for thinning.

Nutrition

Find it online: https://cookingbymia.com/cinnamon-roll-muffins-easy-muffin-recipe/