Cinnamon Roll Muffins with Cream Cheese Glaze Recipe: You’ll love every bite of these easy-to-make cinnamon roll muffins! With no yeast or stand mixer, they feature everything you love about a classic cinnamon roll in muffin form.
Cinnamon Roll Muffins with Cream Cheese Glaze Recipe
Ingredients
For the Cinnamon Crumb
- 1 cup dark brown sugar packed
- 3 tablespoon salted butter melted
- 1 tablespoon ground cinnamon
- 2 tablespoon all-purpose flour
For the Muffin Batter
- 3 ¼ cups all-purpose flour *See notes below for measuring*
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ cups buttermilk room temperature
- 1 cup granulated sugar
- ½ cup salted butter melted
- 2 large whole eggs room temperature
- ¼ cup sour cream room temperature
- ¼ cup canola oil
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze
- 3 ounces cream cheese softened
- ⅓ cup powdered sugar
- 4-5 tablespoon whole milk
- ¾ teaspoon vanilla extract
Instructions
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Line a 12-cup muffin pan with 6 muffin liners and set it aside. Preheat the oven to 425 F/220 C.
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Combine the brown sugar, cinnamon, flour, and melted butter until combined and crumbs form. Spread onto a lined baking sheet. Chill in the freezer for at least 30 minutes, then break into pea-sized pieces before using.1 cup dark brown sugar,3 tablespoon salted butter,1 tablespoon ground cinnamon,2 tablespoon all-purpose flour
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.3 ¼ cups all-purpose flour,2 ½ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon fine sea salt
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In a separate large mixing bowl, whisk together the buttermilk, sugar, melted butter, egg, sour cream, oil, and vanilla. Whisk the dry ingredients into the wet ingredients until almost combined, with some flour streaks still remaining. Then fold in the cinnamon crumb mixture.1 ¼ cups buttermilk,½ cup salted butter,1 cup granulated sugar,2 large whole eggs,¼ cup sour cream,¼ cup canola oil,1 tablespoon vanilla extract
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Scoop about ⅓ cup of the batter into each cup of the lined muffin tray. The batter should fill higher than the muffin liner. (see photo in the post for reference) Bake at 425F for 8 minutes, then without opening the oven door, decrease the temperature to 350F/180C and bake for another 10-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops are golden brown.
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Let the pan cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan. Repeat with the remaining batter (6 muffins).⅓ cup powdered sugar,3 ounces cream cheese
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To make the cream cheese icing, combine the cream cheese and powdered sugar. Whisk in the milk and vanilla until smooth. Dunk the tops of the cinnamon roll muffins with the glaze or drizzle it over the top.¾ teaspoon vanilla extract,4-5 tablespoon whole milk
