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Cinnamon Roll Muffins Recipe

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3.8 from 11 reviews

These Cinnamon Roll Muffins are a delightful twist on classic cinnamon rolls, baked in muffin tins for convenience and individual servings. Soft, fluffy dough filled with a sweet cinnamon-sugar mixture, topped with a creamy cream cheese glaze, these muffins are perfect for breakfast or a sweet snack.

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp) Rapid Rise Instant Yeast
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 6 tablespoons butter
  • 1 egg, room temperature

Filling

  • 1/4 cup butter, room temperature
  • 2/3 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt

Glaze

  • 1 tablespoon cream cheese
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons milk
  • Pinch of salt
  • 1/4 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine 2 cups of flour, yeast, salt, and granulated sugar, mixing well to distribute the ingredients evenly.
  2. Warm Milk and Butter: In a microwave-safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. Ensure the mixture is warm but not hot to avoid killing the yeast. Let it cool if necessary.
  3. Add Wet Ingredients: Add the egg, warm milk, and butter mixture to the flour mixture. Beat on low speed gradually increasing to high until completely combined, about 2 minutes.
  4. Add Remaining Flour and Knead: Scrape down the bowl, add 1 more cup of flour and beat until combined. Gradually add the last cup of flour until the dough pulls away from the bowl sides and forms a ball. Turn out the dough on a floured surface and knead for about 10 minutes until smooth and elastic, capable of stretching without tearing.
  5. First Rise: Transfer the dough to an oiled bowl and cover. Let it rise in a warm place for 1 hour or until doubled in size.
  6. Prepare Filling: While the dough rises, mix light brown sugar, cinnamon, and a pinch of salt in a small bowl.
  7. Roll Out Dough: Once risen, roll dough into an 18×12-inch rectangle on a floured surface.
  8. Add Filling: Spread softened 1/4 cup butter over the dough edges. Sprinkle the cinnamon sugar mixture evenly over the butter, pressing lightly so it adheres.
  9. Roll and Cut: Starting at the long side closest to you, roll the dough tightly away from you, sealing the edge by pinching the dough together. Cut the roll into 12 even pieces using dental floss or a sharp knife.
  10. Prepare Muffin Tin and Second Rise: Generously butter a muffin tin using melted butter and a pastry brush. Place each roll piece into individual muffin cups, tucking the dough in neatly. Cover loosely with a dishcloth and let rise for another hour until doubled and puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20 minutes or until golden brown and no longer doughy. Remove from oven and allow to cool.
  12. Make Glaze: Microwave cream cheese in a microwave-safe bowl for 15-30 seconds until softened. Add powdered sugar, 2-3 tablespoons milk, pinch of salt, and vanilla extract. Whisk until smooth and creamy.
  13. Glaze and Serve: Spoon glaze evenly over the warm cinnamon roll muffins. Serve immediately for best flavor and texture.

Notes

  • Ensure the milk and butter mixture is warm, not hot to preserve yeast activity.
  • Kneading the dough develops gluten which gives the rolls a soft, pillowy texture.
  • Using dental floss to cut the rolls helps create clean slices without squashing the dough.
  • You can substitute light brown sugar with dark brown sugar for a richer flavor.
  • Glaze can be adjusted in thickness by adding more or less milk.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat gently in the microwave for about 15 seconds before serving.

Find it online: https://yumntasty.com/cinnamon-roll-muffins-recipe/