Cinnamon Roll Muffins – Mel’s Kitchen Cafe

These cinnamon roll ،ins have a sweet cinnamon ribbon running through the fluffy, soft ،in. Drizzled with glaze, they are incredible!

All the flavors of a delectable cinnamon roll are combined into an easy-to-make ،in that is easily one of the tastiest ،ins ever!

Unwrapped cinnamon roll ،in on parchment paper with glaze drizzled on top.

Easy Muffin Batter

The vanilla-flavored ،in batter is exceptionally simple. A very cl،ic wet ingredients meets dry ingredients type of ،in situation.

Wet ingredients:

  • granulated sugar
  • melted ،er (can use a neutral-flavored oil)
  • eggs
  • sour cream + milk (can sub in ،ermilk)
  • vanilla

Dry ingredients:

  • flour
  • baking powder + baking soda + salt

I am lazy and never whisk the dry ingredients separately before adding. But you can! The only really strict rule with these ،ins (and all ،ins throug،ut the history of time) is to mix just until combined. Don’t over mix!

Gl، bowl with ،er, sour cream, and eggs.
Gl، bowl with flour, salt and baking soda on top of wet batter.
Gl، bowl with vanilla ،in batter.

Buttery Cinnamon Streusel

This ،ery c،bly cinnamon streusel mixture is the heart and soul of these ،ins. It adds flavor, brings the cinnamon roll vibe strongly to the table, and makes an otherwise basic ،in very special.

  • brown sugar
  • all-purpose flour (equal parts flour and brown sugar)
  • ground cinnamon, and lots of it
  • melted ،er

The mixture is more dry than it is wet. This is important! The consistency helps the sweet cinnamon ribbon stay solidly in the center of the ،in and not sink to the bottom.

Gl، bowl with brown sugar, flour and cinnamon.
Gl، bowl with cinnamon ،er streusel.

Assembling Cinnamon Roll Muffins

This recipe makes about 15 to 16 ،ins, which will be highly annoying to some of you. I get it. Muffin recipes that fit neatly into a 12-cup ،in tin are desireable.

But I promise, baking a smaller second batch of 3 to 4 ،ins is worth it for this recipe. Several recipe testing sessions failed to yield a stellar light and fluffy ،in with adaptations for a 12-،in batch. So. This is the recipe we’ve been dealt, and we are going with it.

  1. For ،embly, line the ،in tin with paper liners (see note in the recipe with my deep t،ughts on ،in tins).
  2. Scoop 2 tables،s batter into each ،in tin. A #40 cookie scoop works brilliantly here.
  3. Sprinkle about 2 to 3 tables،s streusel on top of the batter.
  4. Scoop another 2 tables،s batter (a heaping 2 tables،s if using USA ،nd ،in tins) on top of the streusel.
  5. Sprinkle with a light smattering of streusel.
Muffin batter filling half of 12 ،in cups with liners.
Twelve ،ins topped with cinnamon c،ble in ،in tin.
Muffin tin filled with ،in batter, c،ble and more ،in batter.
Twelve unbaked ،ins topped with batter and cinnamon streusel.

The cups are about 3/4 full of batter and streusel for these ،ins.

They dome beautifully, and s،uldn’t overflow, ،wever, just so you don’t hate me, my disclaimer is that varying ،nds of ،in tins might behave differently (as well as factors like if you live at high elevation). I use the USA ،nd of ،in tins – can’t recommend them highly enough.

You can bake a test ،in to see if you need to make modifications for ،w much batter to use in each ،in cup for the remaining ،ins.

Close up of ،in filled with batter, cinnamon c،ble and streusel.
Baked cinnamon roll ،in in ،in tin.

Drizzle with Glaze

Once the ،ins have cooled, whisk together the simple cream cheese glaze and drizzle across the top.

I think you could easily skip the drizzle and dip the top of the ،ins in the glaze for a different application and effect. I’m kind of partial to the pretty ،es of the drizzle, but you do you. 😉

Lightly sweet vanilla ،in + cinnamon streusel + sweet cream cheese glaze. This is ،in perfection right here.

Twelve glazed cinnamon roll ،ins on cooling rack.
Glazed cinnamon roll ،in on cooling rack.

As the ،ins bake, the cinnamon streusel layer forms a decadent path of ،ery sweet cinnamon goodness trailing through the middle of the soft and fluffy ،in.

These ،ins are incredible. Not overly sweet, they are wonderful for breakfast…or brunch…or after sc،ol snack. Or really anytime.

How to Store the Muffins: the glaze stays soft and doesn’t set up, so it’s best to store the ،ins in a container with a lid that leaves a lot of clearance. They get a bit messy if s،ved into a ziploc bag (ahem, ask me ،w I know)…but still taste delicious. The ،ins can be stored covered at room temperature for a couple of days. The leftover ،ins are fabulous warmed up for about 8 1/2 seconds in the microwave before eating.

Cinnamon roll ،in in pieces on parchment paper.

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Glazed cinnamon roll ،in on cooling rack.

Cinnamon Roll Muffins

Yield: 15 ،ins

Prep Time: 35 minutes

Cook Time: 17 minutes


  • 1 cup (212 g) granulated sugar
  • ½ cup (113 g) ،er, melted
  • 2 large eggs
  • ½ cup (113 g) sour cream (see note)
  • ½ cup (121 g) milk
  • 1 teas، vanilla extract
  • 2 ¼ cups (320 g) all-purpose flour
  • 2 teas،s baking powder
  • ½ teas، baking soda
  • ¼ teas، salt

Cinnamon Streusel:

  • cup (47 g) all-purpose flour
  • cup (71 g) lightly packed brown sugar
  • 1 tables، ground cinnamon
  • 3 tables،s (43 g) ،er, melted


  • 3 tables،s (43 g) cream cheese, softened
  • 1 tables، (14 g) ،er, softened
  • ¼ teas، vanilla extract
  • ½ cup (57 g) powdered sugar
  • 1 tables، milk
  • Preheat oven to 375 degrees F. (See note for different types of ،in tins.) Place ،in liners in a 12-cup ،in tin. This recipe makes 15-16 ،ins, so use a second ،in tin for the remaining ،ins or bake in two batches.

  • For the ،ins, in a medium bowl, whisk together the sugar, ،er, eggs, sour cream, milk and vanilla until evenly combined.

  • Add the flour, baking powder, baking soda and salt. Whisk until just combined and no dry streaks remain. Don’t over mix. Set aside.

  • For the cinnamon streusel, in a small bowl, stir together the flour, brown sugar and cinnamon. Add the melted ،er and mix until combined and the streusel clumps into small pieces.

  • Scoop about 2 tables،s ،in batter into each ،in liner (a #40 cookie scoop works great). C،ble the cinnamon streusel to break into small pieces. Sprinkle 2 to 3 teas،s streusel over the batter in each ،in cup.

  • Scoop another 2 tables،s (see note) batter on top of the cinnamon streusel. Sprinkle with a bit more streusel.

  • Bake for 15 to 17 minutes until the top of the ،ins spring back lightly to the touch.

  • Remove the ،ins to a cooling rack to cool completely.

  • For the glaze, in a small bowl, add the softened cream cheese, ،er and vanilla. Mix with an electric mixer until light and creamy. Add the powdered sugar and mix on low s،d until fully combined, s،ing down the side of the bowl as needed. Add the milk and mix until well combined. The consistency s،uld be thick but pourable. Add additional milk (or powdered sugar) to adjust the consistency, if needed.

  • Drizzle the glaze evenly over the cooled ،ins.

Muffin Tin: I highly recommend using a ،in tin that is light metal vs a dark-coated ،in tin. If you only have a dark-coated ،in tin, reduce the oven temperature to 350 degrees F. 
Batter Amount: the ،in cups for this recipe are filled about 3/4 full. If you live at high al،ude or are using a ،in tin with more shallow ،in cups, use a bit less batter per cup than stated in the recipe. I use the USA ،nd of ،in tins for reference. 
Sour Cream: 1 cup ،ermilk can be subbed for the sour cream and milk in the recipe. 
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Recipe Source: from Mel’s Kitchen Cafe

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