You all should know about my obsession with cinnamon rolls by now. I’ve made cinnamon rolls so many times this past couple months, it’s not even funny. Last weekend I craved some buttery, sweet cinnamon rolls (as I do almost every weekend) and I usually make them at night so that I could just pop them in the oven the next morning, but unfortunately I didn’t have the time to make them that night.
My wanting for cinnamon rolls was still there the next morning and I was inspired by this blogpost to somehow make a muffin form of a cinnamon roll. And in almost no time at all, the most amazingly tasty thing ever was created. Cinnamon roll muffins.
Is there really anything else to say?
These muffins have the distinct cinnamon sugar flavor and the muffin base was oh so soft and fluffy. Breakfast could never be better.
The muffin batter is really simple and can be made by hand AND you only need to use one bowl. The buttery cinnamon filling is also so easy (not to mention delicious, I had to restrain myself from eating it just like that ;)). Also, just like regular cinnamon rolls, I topped them with a glaze. I made a basic glaze with just a cup of powdered sugar, a couple tablespoons of milk, and a splash of vanilla. The muffins can be ready to eat in under 35 minutes.
I suggest making these right before you want to eat them, so that they’re still nice and warm (no one likes cold cinnamon rolls).
Don’t have the time to make cinnamon rolls? Give these a try and let me know how they turn out! I doubt you’ll be disappointed :).
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Thanks for reading! 😉
PS: The recipe looks really long and complicated, but don’t worry it’s not, I just like to break down the steps =).
Cinnamon Roll Breakfast Muffins
(Adapted from Kirbie’s Cravings)
Makes 12 muffins
1/2 cup of white sugar
1/4 cup of light brown sugar
1 large egg
1 1/2 cups of all purpose flour
2 tsp. of baking powder
1/4 tsp. of nutmeg
1/4 tsp. of cinnamon
1/8 tsp. of salt
6 tbs. of vegetable oil (1/4 cup + 1/8 cup)
1/2 cup of milk
1 1/2 tsp. of pure vanilla extract
4 tbs. of melted butter
1 3/4 tsp. of cinnamon
1/2 cup + 1 tbs. of light brown sugar
1 cup of powdered (icing) sugar
2-3 tbs. of milk
1/2 tsp. pure vanilla extract
1. Preheat your oven to 350 degrees F and line a cupcake tray with cupcake liners.
2. In a large bowl, whisk both of your sugars to get rid of any lumps. Whisk in the egg.
3. Add in the flour, baking powder, salt, cinnamon, and nutmeg. The mixture should be sort of crumbly.
4.Whisk in the oil, milk, and vanilla until the mixture is smooth and has no lumps.
5. Fill your cupcake liners almost halfway with the muffin batter (about one tablespoon worth of batter). I used a small cookie scoop.
6. Melt your butter in a small bowl and and whisk in the brown sugar and and cinnamon to make your cinnamon filling. The consistency should be thick but still liquidy.
7. Drop a 1/2 tsp of the mixture into the center of each muffin and use a toothpick to swirl the cinnamon filling with the muffin batter. Be careful not to over swirl. There should be more of the cinnamon mixture left over.
8. You should have extra muffin batter. Place about another tablespoon of batter over each muffin to cover the cinnamon swirls.
9. Place the rest of the cinnamon mixture into a plastic ziplock bag and place it in the microwave for about 5 seconds to soften the mixture. It should be a thick liquid. Cut the corner of the bag off and make little swirls onto each muffin. If the mixture hardens, place it back into the microwave for a few seconds.
10. Place the cupcake tray into the oven for 20 minutes or until the muffin tops spring back when lightly touched or a toothpick inserted comes out clean.
11. When done baking, let muffins cool briefly while you make the glaze. For the glaze, stir all of the ingredients together. You can adjust the consistency of the glaze with the amount of milk and icing sugar you add in.
12. Pour the glaze over the warm muffins with a spoon. I did this while the muffins were still in the cupcake tray to avoid mess. Then enjoy while still warm!