Tender, buttery cinnamon roll muffins are filled and topped with cinnamon and brown sugar and finished with a cream cheese glaze—perfect for an indulgent breakfast or snack.
After a few tests I landed on a version of this recipe that’s fast, simple, and reliably delicious. If you love cinnamon rolls but don’t always want the fuss, these muffins deliver the same flavors with far less effort.
No yeast, no rolling, no long rise times—just quick-bake muffins with a cinnamon-brown sugar ribbon and a tangy cream cheese glaze. They bake up moist and tender, with a buttery crumb and pockets of cinnamon sugar throughout.
Cinnamon Roll Muffins vs. Cinnamon Rolls
These muffins capture the key elements of cinnamon rolls—cinnamon sugar layers and a cream cheese glaze—without the yeast-based dough. They’re a quick-bread style treat leavened with baking powder, so you can have the same comforting flavors in under 40 minutes.
Ingredient Notes
Butter
The recipe uses unsalted butter, melted and slightly cooled. Melted butter coats flour proteins and results in a finer, slightly denser crumb that’s still soft and very flavorful. A neutral oil will work in a pinch, but butter gives the best flavor here.
Tip: Let melted butter cool a few minutes before combining with eggs to avoid curdling.
Sour Cream
Sour cream adds richness and keeps the muffins moist. Full-fat plain yogurt can be used as a 1:1 substitute. Buttermilk is another option but will yield a slightly less rich result.
Baking Powder
Because these are quick-bread muffins rather than yeasted rolls, baking powder provides the lift needed for a light texture.
Step-by-Step Recipe
Chances are you already have most of the ingredients on hand. Here’s how to assemble these muffins.
Make the filling
- Combine the brown sugar, cinnamon, and flour in a small bowl.
Work the cold butter into the cinnamon sugar with your fingers until crumbly. Set aside.
Make the muffin batter
In a large bowl whisk together the eggs, sour cream, milk, melted and cooled butter, and vanilla until smooth.
In a separate bowl, whisk the flour, granulated sugar, baking powder, and salt. Gently fold the dry ingredients into the wet until just combined; the batter will be thick—do not overmix.
Preheat the oven to 375°F (190°C). Grease a standard muffin tin and line each cup with muffin liners. Spoon about 2 tablespoons of batter into each cup, then top with roughly 1–2 tablespoons of the cinnamon filling.
Add another 2 tablespoons of batter to cover the filling, then sprinkle a bit more filling on top of each muffin. Bake for 20–25 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
While the muffins cool, beat together the cream cheese, softened butter, vanilla, and powdered sugar. Add milk, one tablespoon at a time, until the glaze reaches a drizzling consistency. Drizzle over cooled muffins.
Tips for Success
- Use muffin liners: Unlike many muffins, these benefit from liners to keep the melting filling contained and prevent sticking.
- Include flour in the filling: A small amount of flour helps the cinnamon-sugar filling hold its shape and form a ribbon instead of melting into the batter.
- Avoid overbaking: Check the muffins as soon as they look set. Overbaking will dry them out—mine take about 22–25 minutes.
- Don’t overmix: Stir the batter just until combined to keep the muffins tender and airy.
Measuring Flour
The most accurate method is to weigh flour. If using measuring cups, use the spoon-and-level method: spoon flour into the cup and level with the back of a knife. Scooping directly with the cup packs the flour and can make baked goods dense and dry.
Frequently Asked
Cinnamon roll muffins are a quick-bread version of cinnamon rolls: a muffin filled with cinnamon sugar and finished with cream cheese glaze, made without yeasted dough.
Use room-temperature eggs and dairy so the batter mixes smoothly and traps air. Gentle mixing and the correct leavener (baking powder) help produce light, fluffy muffins.
Common causes are too much flour (measure properly), overmixing, or overbaking. Use the spoon-and-level method or weigh ingredients, mix only until combined, and watch baking time.
Yes—refrigerate the batter up to 24 hours and bake within that time for best texture. Spoon into muffin tins and bake as directed when ready.
Yes. Freeze unglazed, fully cooled muffins wrapped individually and stored in a freezer bag. Thaw at room temperature for at least an hour or warm briefly in the microwave. Store glaze separately.
Store unglazed muffins in an airtight container at room temperature for 3–4 days; keep the glaze refrigerated and combine just before serving to preserve texture.
More Favorite Muffins
Apple Cinnamon Muffins
Cranberry Orange Oatmeal Muffins
Cherry Muffins with Coconut Streusel
Banana Pecan Muffins
Mandarin Orange Muffins
Cinnamon Roll Muffins
Ingredients
Filling/Topping
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 4 tablespoons cold butter cut into pieces
Muffins
- 2 large eggs
- 1 cup sour cream
- 1/4 cup milk
- ⅓ cup unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Cream Cheese Glaze
- 3 ounces cream cheese softened
- 3 tablespoons butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Instructions
Topping/Filling
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Combine the brown sugar, cinnamon, and flour. Work in the cold butter with your fingers until crumbly. Set aside.
Muffins
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Preheat oven to 375°F. Grease a standard muffin tin and line with papers. (This recipe yields about 15 muffins.)
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Whisk together eggs, sour cream, milk, melted butter, and vanilla. In another bowl, whisk flour, sugar, baking powder, and salt. Fold dry into wet until just combined.
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Spoon about 2 tablespoons batter into each cup, sprinkle ~1 tablespoon filling over batter, add another 2 tablespoons batter, and top with remaining filling.
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Bake 22–26 minutes until a toothpick comes out clean. Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
Glaze
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Beat cream cheese, butter, vanilla, and powdered sugar until smooth. Add milk 1 tablespoon at a time until drizzle-able.
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Drizzle glaze over cooled muffins.
Notes
*Store muffins and glaze separately. Unglazed muffins keep at room temperature in an airtight container for 3–4 days; store glaze refrigerated.