Kirbie's Cravings

Cinnamon Roll Muffins

These fluffy cinnamon roll muffins are filled with cinnamon-sugar swirls and topped with a vanilla glaze. They look just like cinnamon rolls but in a muffin form.

close-up photo of a Cinnamon Roll Muffin

I have to confess, I’m pretty pleased with how these turned out. They are so darn cute.

overhead photo of Cinnamon Roll Muffin

I had a picture in my mind when I started making these, and to my delight, they came out just as I wanted them to. That doesn’t happen often.

photo of three Cinnamon Roll Muffins

These aren’t quite as heavy and cinnamon rolls and are much easier to make too. You can make everything without a mixer.
step by step photo showing how to swirl the cinnamon in the batter.

These would also make a great brunch idea, especially for Easter, which is just around the corner. I can’t believe it’s already the last day of March!

Cinnamon Roll Muffins on wood board

More Cinnamon Roll-Inspired Recipes

Cinnamon Roll Muffins

Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
These fluffy muffins are filled with cinnamon swirls and topped with a vanilla icing. They look just like cinnamon rolls, but in a muffin form.
4.75 from 4 votes


muffin base

  • 3/4 cup granulated white sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup fat free milk
  • 1 tsp vanilla extract

cinnamon swirl

  • 1/2 cup dark brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter melted and hot

vanilla glaze

  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • 1-2 tbsp milk


  • Preheat oven to 350°F. Line a regular muffin tin with cupcake liners (12 total).
  • In a large bowl, whisk together sugar and egg until combined. Add in remaining muffin base ingredients and whisk until batter is smooth.
  • Fill each muffin cup about 1/2 full. You will have leftover batter which you will add later
  • In a small bowl, mix hot melted butter, cinnamon and brown sugar. The mixture should have the consistency of a thick liquid. Add a small dollop of mixture into each muffin cup (about 1/2 tsp each) and swirl it a few times into the batter with a fork, careful not to let it completely mix. You want the cinnamon sugar mixture to remain as swirls in the batter. You should only use less than 1/2 of your cinnamon sugar mixture for this step, reserving the rest for later. Add remaining muffin batter to muffin cups, covering the swirled mixture. Each muffin tin should be about 2/3 full and you should have enough batter for 12 muffins.
  • At this point, your cinnamon swirl mixture is likely getting a little more solid. If this is the case, heat it in the microwave for a few seconds, so it becomes very fluid again. Add mixture into something with a narrow spout to pour out of, like a syrup dispenser, a beaker, or a small liquid measuring cup. You want something that will control the flow and pour just a thin line of the cinnamon sugar mixture. Make a cinnamon spiral on top of each muffin (like in photo). If your mixture gets too thick, you can always reheat it again for easy pouring.
  • Bake for about 20 minutes until muffins are puffy and knife inserted into the middle comes out clean. Let muffins cool in baking pan.
  • While muffins are cooling, make the glaze. In a small bowl, mix powdered sugar, vanilla and 1 tbsp milk. Whisk until smooth. If glaze is too thick, add a little more milk, careful to not add too much at once. Once your glaze reaches the consistency you desire, drizzle on top of muffins. Serve once glaze is set.


Serving: 1muffin, Calories: 247kcal, Carbohydrates: 41.9g, Protein: 2.8g, Fat: 8g, Saturated Fat: 5.7g, Sodium: 16.9mg, Fiber: 0.6g, Sugar: 29.1g, NET CARBS: 41

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

45 comments on “Cinnamon Roll Muffins”

  1. These were very quick to make, unlike cinnamon rolls so i found it easier to make and still very delicious.

  2. I’ve made these twice & both times they have been a hit. I’ve also added rum to the brown sugar recipe. I would agree with the person who said the recipe does not make a full dozen. I got 9, but I also use large muffin liners. Overall easy & make a great addition to brunch!

  3. Can these br frozen before adding the icing

  4. Hi.., I made them twice already and everytime I have not been able to make the right liquid state of the cinnamon swirl, it was only supposed to be made of melted hot butter, cinnamon and brown sugar? But mine was very thick and almost not in liquid form, please advise thank you

  5. Thank you so much for this recipe! They were delicious; my family loved them!

  6. Hi… just wondering, do you need to use muffin liners? I’m really trying to cut down on one use paper/plastics.

  7. Can I use almond milk instead or regular milk? 

  8.  When I make the cinnamon swirl the oil from the melted shortening seems to separate from the sugar. When I heat it up to a liquefied state it seems as if just the oil first bursts out of the squeeze bottle then followed by the sugary substance. Should I add a little bit of flour to the swirl so that it absorbs the extra oil?  Or should I use less shortening? 

    • I think the problem is using a squeeze bottle. The cinnamon mixture is a quick, short-cut version. It’s meant to be poured on immediately after mixing together. But if you try to put it through a squeeze bottle, the oil will separate.

  9. Hi would i be able to substitute the vegtable oil with canola oil

  10. Hi just wondering could you substitute the vegtable oil for canola oil

  11. Can these still be made with 2% milk?

  12. Hi, we just made them and they are really delicious!! So glad I gave them a try. Very fluffy and soft. I could eat them all by myself ???? next time I’ll double the amount of ingredients ???? Thank you!

  13. Hello!

    I just made a batch of these, and they turned out very nicely and tastes delicious, but I had barely enough batter to make 8, and even then they rose just over the tops of the muffin cups.

    If I used 1.5 tsp of baking powder and 1/2 tsp of baking soda, would it perhaps rise better? or since they turned out well, perhaps I should just double the recipe?

    • That is strange that you didn’t have enough batter for more than 8. I would double the batter and not mess with the baking powder and soda, otherwise if you have too much it will change the texture

  14. Can I use a boxed muffin mix? Or would it not turn out?

  15. I just wanted to say that I made these gluten free (my husband has celiac) by using King Arthur Flour’s gluten free muffin mix and they are AMAZING! He’s going to be so excited!

  16. These look awesome? Can you make them ahead of time?

  17. thank you so much for posting this!! it helped me so much and they were DELICIOUS!! and everyone at the party loved them!! thanks again <3

  18. The swirl does look pretty sweet on top of the muffins. A cream cheese glaze might be kind of nice to go on top as well.

  19. These do look absolutely delicious and I think I want to try them out.

    I’m just wondering if you can substitute vegetable oil with melted butter?

  20. All the flavours of a cinnamon roll in muffin form? How delicious!

  21. These are so cute! And I want to eat like a million of them 😀