Cinnamon Roll Muffins Recipe 

No-yeast cinnamon roll muffins are light and fluffy with ribbons of delicious filling.  Cinnamon roll muffins with sweet-and-tangy cream cheese icing are adorable. These cinnamon bun muffins are easy to make for breakfast or snack

– 1 cup light brown sugar – 1 tablespoon ground cinnamon – 3 tablespoons purpose flour – 3 tablespoons unsalted butter, – 2 cups (240 g) all purpose flour – 2½ teaspoons baking powder – ½ teaspoon salt – ½ cup unsalted butter, melted – ½ cup (100 g) granulated sugar


– 2 large eggs, – 2 teaspoons vanilla extract – ½ cup (120 g) sour cream – ½ cup (120 ml) milk – 4 oz. (113 g) cream cheese, – 2 cups  powdered sugar – 1 teaspoon vanilla extract – 1 - 2 tablespoons milk

Mix light brown sugar, ground cinnamon, and flour in a bowl. Mix melted butter with a fork. Mix the melted butter into the dry ingredients until it becomes a crumbly, sand-like texture with bigger chunks.  


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Mix the flour, baking powder, and salt in another bowl. Whisk melted butter, granulated sugar, eggs, milk sour cream, and vanilla essence in another bowl until completely blended. 

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Mix dry and wet ingredients just until mixed.  Leave the bowl covered with a clean dish towel, lid, or plastic wrap at room temperature for 30 minutes or in the fridge for 8 hours.    

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Prepare 1 or 2 (12-count) muffin or cupcake tins. Alternate muffin cups for tallest muffin tops.  Scoop muffin cinnamon roll batter into muffin cups with a 3-tbsp cookie scoop.  

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Mix the cream cheese until smooth to make the glaze. Add powdered sugar, vanilla extract, and heavy cream and stir well. Increase powdered sugar for a thicker glaze.  

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Dip the muffin tops or drizzle thick ribbons of cream cheese glaze on cooled muffins. Return the muffin to a cooling rack and repeat with the others.  

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