• Barth Bakery

Cinnamon Roll Muffins

Updated: Apr 18

Everything you love about a cinnamon roll in muffin form! These tender cake-like muffins are studded with cinnamon chips, ribboned with a brown sugar cinnamon crumble, topped with a crunchy cinnamon streusel, and drizzled with a smooth vanilla glaze for a sweet treat ideal for breakfast or brunch. With all the cozy, warm cinnamony goodness of a cinnamon roll without the fuss of yeast, these muffins are quicker and easier than homemade cinnamon rolls and leave your house smelling like a Cinnabon Bakery.






Makes 6 jumbo muffins


Ingredients

Cinnamon Roll Muffins

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¼ tsp ground nutmeg

  • ½ cup granulated sugar

  • ¼ cup vegetable or canola oil

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1 cup whole milk

  • ½ cup cinnamon chips

Brown Sugar Cinnamon Crumble

  • 1 cup light brown sugar, packed

  • 3 tsp ground cinnamon

  • 3 Tbsp salted butter, melted

Vanilla Glaze

  • 1 cup confectioners’ sugar, sifted

  • ½ tsp pure vanilla extract

  • 1-1 ½ Tbsp whole milk


Directions

Cinnamon Roll Muffins

  1. Preheat oven to 400°F. Line a jumbo muffin pan with paper liners.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

  3. In a large bowl, whisk together the sugar, oil, egg, vanilla, and milk until combined.

  4. Gradually add the flour mixture to the wet ingredients and whisk until the flour is incorporated and no lumps remain. Then stir in the cinnamon chips until evenly distributed throughout the batter.

Brown Sugar Cinnamon Crumble

  1. In a small bowl, mix together all of the crumble ingredients. (The crumble will be used in the topping and filling.) Stir well to combine until the butter is completely incorporated and the mixture is crumbly and resembles wet sand. (I used my fingers to thoroughly mix in the butter.)

  2. Spoon a layer of the muffin batter evenly into the bottom of each well of the prepared muffin pan. Add a layer of the filling mixture. Spoon another layer of batter on top of the filling layer. Then evenly sprinkle the topping mixture on top of each muffin.

  3. Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool for 5 minutes in the pan, and then remove to a wire rack to cool completely.

Vanilla Glaze

  1. In a small bowl, whisk together the sugar, vanilla, and milk until smooth. Once the muffins are cool, drizzle the glaze on top of each muffin. (I did a circular spiral design to make the muffins look more like cinnamon buns.)










Out of thousands of baking blogs, Barth Bakery has made #51 on Feedspot's Top 100 Baking Blogs list! Check out the article here.


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