Cinnamon Roll Muffins

These cinnamon roll muffins have all of the flavors and warmth of your favorite breakfast treat in a muffin form. 

 

If you're not ready for making yeasted cinnamon buns, or don't have time for kneading and monitoring dough, these muffins capture all of the goodness of the traditional cinnamon buns in an easy to make and bake muffin. 

With a simple sweet vanilla batter with sour cream and melted butter, and then swirled with a cinnamon and nutmeg streusel, these muffins are truly moist and delicious. Topped with a creamy icing, they are great for Christmas breakfast. 

These muffins include everything you love about cinnamon rolls, but they are much easier to make. 

What I love about these muffins, besides the flavor, is that you make the batter for these muffins the night before and then bake them in the morning after swirling in the cinnamon streusel. 

You quickly put together the muffin batter in the evening, put it in the refrigerator, and then also make the streusel and refrigerate it. The next morning, gently fold the streusel into the batter and then bake the muffins. The scent of them baking will draw the sleepy members of you family to the kitchen table. 

I've been hanging onto a box of lotus-style muffin pan liners, and these muffins seemed like the perfect opportunity to use them. I love that these paper liners don't hide the muffin yet they still support the doming of the muffins. You can get them in various colors too. 

Of course, tulip liners would be gorgeous too. 

Ingredients:

You probably have most of the ingredients in your pantry already. 

For the muffins, you will need flour, baking powder, salt, butter, eggs, whole milk, sour cream, and pure vanilla extract. This recipe is a great way to use up leftover sour cream in your fridge. 

For the whole milk, I actually mixed some low fat milk and some half and half I had leftover. 

For the streusel, you will need flour, light brown sugar, cinnamon, nutmeg, and butter. 

For the icing, I used confectioners' sugar, melted butter, and heavy cream. Half and half or milk would work too. 

How to Make These Muffins:

First, the night before you are baking these muffins, combine the flour, baking powder, and salt in a medium bowl. In a larger bowl, mix the sugar, butter, eggs, milk, sour cream, and vanilla. 

Next, add the dry ingredients to the sugar and egg mixture and fold everything together. Cover the bowl and refrigerate the mixture overnight. You also mix the streusel ingredients and refrigerate the mixture separately. 

The next day, gently fold the streusel into the batter, top the portioned dough with extra streusel, and then bake the muffins. 

Finally, mix the glaze and dollop it on top of the muffins. 

Be sure to not fully incorporate the streusel into the batter. Just swirl it in as best you can. You want to see and taste pockets of cinnamon filling. 

Note: One tip I tried from Bake From Scratch magazine is to use two 12-cavity muffin pans side by side. Bake 6 muffins in each pan and add water to the empty cavities. This is supposed promote a higher rise and a round dome for each muffin. 

I did get a super nice dome with my muffins by using this method. I will have to try this recipe using one pan for all twelve muffins (for research purposes of course). 

Recipe Variations:

You could add some pecans or walnuts to the streusel if you like. I'll be sneaking in some pecan meal next time. 

Also, for the sour cream, you could substitute buttermilk or plain yogurt. 

Actual Yeasted Cinnamon Rolls You May Also Enjoy:

Blueberry Cinnamon Rolls

Caramel Apple Cinnamon Rolls

Cinnamon Swirl Pumpkin Rolls

Sourdough Cinnamon Buns with Banana in the Dough

Cranberry Breakfast Buns

More Muffin Recipes from the Muffin Monday Group:

• Cinnamon Roll Muffins from Karen's Kitchen Stories
• Cranberry Almond Applesauce Muffins from Food Lust People Love
• Lemon Filled Gingerbread Muffins from Jolene's Recipe Journal
• Pumpkin Orange and Date Muffins from A Day in the Life on the Farm
• Sourdough Eggnog Muffins from Zesty South Indian Kitchen

Cinnamon Roll Muffins

Yield: 12 Muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 55 M

These cinnamon roll muffins have all of the flavors and warmth of your favorite breakfast treat in a muffin form.

Ingredients

For the Batter

• 313 grams (2 1/2 cups) all purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt (Diamond Crystal). For another salt, 1.5 grams)
• 200 grams (1 cup) granulated sugar
• 113 grams (1/2 cup) unsalted butter, melted and cooled
• 2 large egg (100 grams), room temperature
• 180 grams (3/4 cup) whole milk, room temperature
• 60 grams (1/4 cup) sour cream
• 1 teaspoon pure vanilla extract

For the Streusel

• 63 grams (1/2 cup) all purpose flour
• 110 grams (1/2 cup packed) light brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground nutmeg
• 56 grams (4 tablespoons) unsalted butter, melted

For the Icing

• 170 grams sifted confectioner's sugar
• 2 tablespoons salted butter, melted
• 2 to 5 tablespoons heavy cream or half and half
• 1 teaspoon vanilla extract

Instructions

To Make the Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In another medium or large bowl, whisk together the sugar and melted butter. Whisk in the eggs, milk, sour cream, and vanilla until the mixture is smooth.
3. Fold in the flour mixture until incorporated. Cover and refrigerate overnight.

To Make the Streusel

1. In small bowl, stir together the flour, brown sugar, cinnamon, and nutmeg. Add the melted butter and mix with your fingers until crumbly. Cover and refrigerate overnight.

To Make the Muffins

1. Heat the oven to 400 degrees F. Line a 12-cavity muffin tin with muffin liners (see note above about using two muffin tins). Let the batter stand at room temperature while the oven heats.
2. Set aside 1/4 cup of the streusel mixture.
3. Fold the rest of the streusel, carefully, into the batter with a rubber spatula. Do not over mix.
4. Using a cookie scoop, divide the batter among the 12 paper lined cavities. Sprinkle the tops of each with the reserved streusel.
5. Bake the muffins at 400 degrees for 10 minutes. Reduce the oven temperature to 375 degrees F and bake the muffins for an additional 10 to 15 minutes, until a toothpick comes out clean.
6. Cool the muffins in the pan for 10 minutes. Move them to a wire rack and top with the icing.

To Make the Icing

1. Whisk together all of the ingredients.
2. Start with 2 tablespoons of the cream, and add more as needed.

Nutrition Facts

Calories

372

Fat (grams)

16 g

Sat. Fat (grams)

10 g

Carbs (grams)

66 g

Fiber (grams)

1 g

Net carbs

50 g

Sugar (grams)

27 g

Protein (grams)

5 g

Cholesterol (grams)

73 mg

https://www.karenskitchenstories.com/2023/11/cinnamon-roll-muffins.html

Karen's Kitchen Stories

cinnamon rolls

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Recipe Inspired by Bake From Scratch Magazine. 

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