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+ servings
A Cinnamon roll muffin sliced in half

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



  • 1 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cinnamon
  • 4 tablespoons cold butter cut into pieces


  • 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



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


  • 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.


  • 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.



*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.  


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