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Quick Bakery-Style Cinnamon Roll Muffins with Cream Cheese Glaze

A stack of three delicious cinnamon roll muffins topped with thick white icing dripping down the sides.
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Make soft, fluffy cinnamon roll muffins that taste like bakery treats without waiting for yeast. This easy recipe features a gooey cinnamon swirl and a sweet cream cheese glaze, perfect for a quick breakfast or brunch.

Ingredients

Scale
  • 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 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 cream cheese, softened (for glaze)
  • 1 tablespoon milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F. 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 aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and ground cinnamon. Pour the melted butter over the sugar mixture and stir until it forms a thick paste.
  6. Fill each muffin cup about one-third full with batter. Sprinkle about one teaspoon of the cinnamon swirl mixture over the batter in each cup.
  7. Top with the remaining batter, filling cups about two-thirds full. Sprinkle any remaining cinnamon swirl mixture over the tops.
  8. 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.
  9. Prepare the cream cheese glaze: In a small bowl, whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth. Add more milk if needed to reach a drizzly consistency.
  10. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For the softest crumb, mix the batter just until the streaks of flour disappear. Overmixing develops gluten, making the muffins tough.
  • You can make the cream cheese glaze thicker for a frosting effect or thinner for a light drizzle.
  • These muffins taste best the day they are made, but you can store leftovers in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://hungryhearld.com/cinnamon-roll-muffins-recipe-quick-bakery-style/