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Soft Bakery-Style Cinnamon Roll Muffins with Cream Cheese Glaze

A close-up of a freshly baked cinnamon roll muffin topped with a thick, white glaze drizzle.
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Create soft, fluffy cinnamon roll muffins that capture the classic gooey swirl flavor without the wait for yeast dough. This easy muffin recipe delivers bakery-style indulgence perfect for a quick breakfast or brunch treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 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 buttermilk
  • 1/2 cup packed light brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 4 tablespoons unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter is just combined; do not overmix to keep the crumb tender.
  6. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and ground cinnamon until uniform.
  7. Spoon about one-third of the batter into the prepared muffin cups. Drizzle half of the melted butter over the batter, then sprinkle with half of the cinnamon-sugar mixture.
  8. Top with another third of the batter, the remaining melted butter, and the rest of the cinnamon-sugar mixture. Finish with the remaining batter. Use a knife or skewer to gently swirl the layers together once or twice for a marbled effect.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk a few drops at a time.
  11. Drizzle the cream cheese glaze generously over the cooled cinnamon roll muffins before serving.

Notes

  • For the softest texture, ensure your buttermilk is at room temperature before mixing it into the batter.
  • Do not overmix the batter after adding the flour; this prevents the muffins from becoming tough and dense.
  • If you prefer a thicker glaze, reduce the amount of milk used in the final step.

Nutrition

Find it online: https://www.unfoldrecipes.com/cinnamon-roll-muffins-quick-breakfast-bake/