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A Cinnamon roll muffin sliced in half
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Cinnamon Roll Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings 15 muffins
Calories 309kcal
Author Ann Otis

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
  • ¼ cup milk
  • 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
  • ¾ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 2-3 tablespoons milk

Instructions

Topping/Filling

  • Combine the brown sugar, cinnamon, and flour. Work in the cold butter with your fingers until crumbly.. Set aside.

Muffins

  • Preheat oven to 375 F. Grease a standard 12-cup muffin tin. (Note that this recipe makes about 15 muffins, so you can either use another muffin tin for the remaining muffins, or make 2 batches).
  • In a large bowl, whisk together the eggs, sour cream, milk, melted butter, and vanilla extract. Set aside.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • Stir the flour mixture into the egg mixture with a wooden spoon or rubber spatula.
  • Put about 2 tablespoons of batter in each cup.
  • Sprinkle about 1 tablespoon of filling into the cups, on top of the batter.
  • Add another 2 tablespoons of batter to each muffin cup, over the filling.
  • Sprinkle another tablespoon of filling on top.
  • Bake in the preheated oven for 22-26 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan on a wire rack for 15 minutes and then transfer to the rack to cool completely.

Glaze

  • In a medium bowl, beat together the cream cheese, butter, vanilla, and powdered sugar.
  • Beat in milk, one tablespoon at a time, until you reach a drizzle-able consistency.
  • Drizzle the glaze over the cooled muffins.

Video

Notes

*Muffin liners are essential in this recipe, to contain the filling/topping.
*Store muffins and glaze separately. Unglazed muffins can be kept at room temperature in an airtight container for 3-4 days, and the glaze should be stored in an airtight container in the refrigerator.  

Nutrition

Calories: 309kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 131mg | Potassium: 169mg | Fiber: 1g | Sugar: 28g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg