Cinnamon Roll Muffins: Easy & Delicious Breakfast Treat
These irresistible Cinnamon Roll Muffins combine the best of both worlds – the ease of muffins and the deliciousness of cinnamon rolls. A perfect breakfast or snack, ready in under an hour!
Equipment
- Mixing bowls (large and small)
- 12-cup Muffin Tin
- Whisk
- Rubber spatula or spoon
- Measuring cups and spoons
- Electric Mixer (optional)
Ingredients
Muffin Batter
- 1 cup Warm milk (105-115°F)
- 2 1/4 teaspoons Active dry yeast (1 packet)
- 1/4 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 4 tablespoons Melted unsalted butter (1/2 stick), cooled slightly
- 3 1/2 cups All-purpose flour plus more for dusting
- 1 teaspoon Salt
Cinnamon Filling
- 1/2 cup Unsalted butter (1 stick), softened
- 3/4 cup Packed light brown sugar
- 2 teaspoons Ground cinnamon
Cream Cheese Frosting (optional)
- 4 ounces Cream cheese softened
- 2 tablespoons Unsalted butter softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2-3 tablespoons Milk
Instructions
Instructions
- Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add the egg, vanilla extract, and melted butter to the yeast mixture. Whisk until well combined.
- Add dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Prepare filling: In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix until well blended.
- Assemble muffins: Line a 12-cup muffin tin with paper liners. Divide the muffin batter evenly among the liners, filling each about halfway. Drop a spoonful (about 1-2 tablespoons) of the cinnamon filling into the center of each muffin. Swirl the filling slightly into the batter using a knife or toothpick. Don't overmix.
- Proof muffins: Cover the muffin tin loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled in size.
- Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Make frosting (optional): While muffins cool, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and milk until desired consistency is reached. Frost muffins once completely cool.
Notes
For a richer flavor, use brown butter in the filling. You can also add raisins, chopped nuts, or chocolate chips to the batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.