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Quick & Easy Cinnamon Roll Muffins with Cream Cheese Glaze (Ready in 30 Minutes)

A stack of freshly baked cinnamon roll muffins topped with thick white icing, ready to eat.
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Capture the flavor of classic cinnamon rolls in a fast, fluffy muffin form. These swirled breakfast muffins use no yeast and are topped with a simple cream cheese glaze for a perfect cozy morning treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup packed light brown sugar (for swirl)
  • 2 teaspoons ground cinnamon (for swirl)
  • 2 tablespoons melted butter (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 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until it forms a crumbly paste.
  6. Fill the muffin cups about two-thirds full with batter. Drop a small spoonful of the cinnamon swirl mixture onto the top of the batter in each cup. Use a knife or toothpick to gently swirl the filling into the batter once or twice to create the cinnamon roll effect.
  7. Bake for 16 to 18 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, beat the softened cream cheese until smooth. Gradually whisk in the powdered sugar and 1 tablespoon of milk until you reach a smooth, pourable consistency. Add more milk if the glaze is too thick.
  9. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For bakery style muffins, fill the cups nearly to the top. The high heat helps create a nice dome.
  • You can make these muffins ahead and store them in an airtight container at room temperature for up to three days.
  • If you do not have cream cheese, you can substitute it with 2 tablespoons of softened butter for a simple vanilla glaze.

Nutrition

Find it online: https://cookincorner.com/cinnamon-roll-muffins-quick-easy-recipe/