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Quick Cinnamon Roll Muffins with Vanilla Glaze

A close-up photo of a freshly baked cinnamon roll muffin topped with thick white icing glaze.
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Make these fast, fluffy Cinnamon Roll Muffins for a quick breakfast or brunch. They feature a rich cinnamon-sugar swirl and a simple vanilla glaze, delivering classic cinnamon roll flavor without the yeast or long wait.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for batter)
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • For the Swirl: 1/2 cup packed brown sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 2 tablespoons unsalted butter, melted
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/2 cup granulated sugar.
  3. In a separate bowl, mix the 1/2 cup melted butter, egg, 3/4 cup milk, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, 1 tablespoon cinnamon, and 2 tablespoons melted butter. Mix until it forms a coarse, wet sand texture.
  6. Fill each muffin cup about one-third full with batter.
  7. Spoon about 1 teaspoon of the cinnamon swirl mixture over the batter in each cup.
  8. Top with the remaining batter, filling cups about two-thirds full. Sprinkle any leftover cinnamon swirl mixture over the tops.
  9. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Drizzle the vanilla glaze over the cooled muffins before serving.

Notes

  • For bakery-style muffins, fill the cups nearly to the top before baking.
  • You can prepare the cinnamon swirl mixture ahead of time and store it in the refrigerator for up to one week.
  • These muffins freeze well; store cooled muffins in an airtight container for up to three months.

Nutrition

Find it online: https://cookingbyfelix.com/cinnamon-roll-muffins-quick-breakfast/