Cinnamon Roll Muffins have the taste of a cinnamon roll without all the work!
I love cinnamon rolls. I love to make them and I love to eat them.
Cinnamon rolls are a special treat for my family though because I do not usually have the time to make them. That is why we love these cinnamon roll muffins.
Earlier this year when my whole family was home together for six weeks I made these muffins over and over again. I am pretty sure I was not the only one baking during March and April of 2020.
Baking ended up being a great way to spend a stressful time. And these muffins ended up being one of my favorite things to bake.
One of the things that I love about these cinnamon roll muffins is that they contain basic ingredients.
- flour
- sugar
- butter
- milk
- eggs
- cinnamon
- salt
These are ingredients that I almost always have on hand.
I also love that these can be made gluten free. Yes, you can make gluten free cinnamon roll muffins. I used Bob’s Red Mill 1 to 1 flour blend and it worked just fine. If you are gluten free these are a great muffin to make.
Cinnamon Roll Muffins
All the flavors of a cinnamon roll in an easy to make muffin.
Ingredients
- 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1 1/4 cups buttermilk (or milk with 1 teaspoon lemon juice added)
Topping
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons butter, melted
Frosting (optional)
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees.
- Line muffin tin or grease well.
- In a bowl combine flour, baking powder, salt, and sugar. Set aside.
- In another bowl combine butter, egg, and milk.
- Pour wet ingredients into flour mixture and stir just until combined.
- In small bowl combine topping mixture until it forms a crumbly mixture.
- Fold half of mixture into muffin batter. Set aside the remaining mixture.
- Scoop batter into muffin cups filling each cup 3/4 full.
- Sprinkle the remaining topping mixture on muffins, dividing evenly.
- Bake for 16-18 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and cool for a few minutes. Remove muffins to wire rack to cool.
- While muffins are cooling mix together frosting ingredients.
- Drizzle frosting over cooled muffins.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 323mgCarbohydrates: 51gFiber: 1gSugar: 26gProtein: 5g
These would be great for the holidays! Have you tried freezing them so you can make them ahead of time? Thanks for the recipe, Lynn!
These would be great during the holidays! Yes, we froze a few leftover ones and we thought that they froze fine. I love to make muffins ahead and keep them in the freezer. I hope that you enjoy them.
As soon as I saw this recipe, I knew I had to make it. My mom recently came home from the hospital, and I’ve been enjoying baking treats for my family to help relive some of our stress. I made these and they were a huge hit! I didn’t have any powdered sugar so I just skipped the topping and we buttered them instead. They were amazing! Thanks for sharing!
I am so glad that you enjoyed them! What a fun treat to make and share. I love the idea of using butter if you don’t want to make the frosting. If would often do that with cinnamon rolls, so I can see why it is great with these too. Baking is a stress reliever for me too. 🙂 I hope that your mom feels better.
I made these (with some alterations) and they turned out beautifully! I never comment on things like these, but my family had no idea they were gluten free and they were really F-ing good. Like really good. For real, one of the best things I have had since having to give up lots two years ago. Thank you 🙂
For what I did: I used Bob Red Mill’s Gluten Free baking Flour and added 1 + 1/2 tsp Xanthan Gum (Bob Red Mill recommendation for muffins with this flour) swapped the buttermilk for 1/2 cup heavy cream and 3/4 cup apple cider. I also added 2 tbs of Pumpkin Pie spice to the brown sugar, on top of the cinnamon. I also used heavy cream instead milk for the glaze. I also doubled the salt!
I am so glad that you enjoyed my gluten free cinnamon rolls muffins! We agree you can’t tell that they are gluten free. My non gluten free eating son loves them. Thanks for sharing what you did. I love the heavy cream idea because that makes them even richer. I am going to have to try that for the holidays! I have added extra xanthan gum to other recipes with Bob’s 1 to 1 blend, but not muffins. I have not found that I need it with muffins, but I may have to try it, especially when a muffin recipe doesn’t turn out as I want it to. Thanks for the tip.
can I use egg replacement and dairy-free milk + white vinegar for the
buttermilk?
I am dairy, wheat, egg intolerant (on a scale of 0 to 4 they were all at 3)
Thankful not Celiac though
Thanks for any assistance
I have not tried it without the egg. If it works in other muffins with a dairy free buttermilk replacement, I think it would be at least worth trying in this recipe. If you try it I would love to know how it works.