Cinnamon Roll Muffins, a fun twist on everyday cinnamon rolls that everyone will love. They are perfect for a quick grab and go breakfast or an afternoon with a glass of milk or a cup of coffee.
These rolls are actually a yeast dough, that is rolled out like a cinnamon roll, but instead of adding them to a baking pan they are made in muffin tins. They look like a muffin, but they taste like a cinnamon roll. It is a fun twist that you will love.
These muffins are tender and delicious rolls. I have added cinnamon to the dough to enhance the cinnamon flavor. They are topped off with a brown sugar frosting.
Helpful Tips:
- Make sure to use yeast that is fresh.
- Instant yeast or active dry yeast can be used for this recipe, so the milk should be heated to about 115 to 130 degrees F.
- Dough should rise double before making the muffins. Time may vary, depending on the temperature of the area where it is set to rise.
- No need to use a rolling pin to make the dough into a rectangle. Use your fingertips to pat the dough out to the desired size.
- Instead of using flour when rolling out the dough, grease the surface with shorting, it works better than flour. (This is a tip given to my mom by my great aunt, who made wonderful sweet rolls.)
- For the frosting, if it gets too thick while frosting the muffins simply add additional cream until you have the right consistency.
- The muffins are best when eaten fresh, but if they are a day or so old you can pop them in the microwave for a few seconds to freshen them up, they will taste like they are freshly made.
- The muffins can be frozen. Just make sure to freeze them in an airtight container.
Steps for making Cinnamon Roll Muffins
Step one
Place the yeast along with the one cup of flour, salt, and cinnamon and mix together.
Step two
Heat the milk and butter together. Add the honey and add to the flour mixture. Mix in the egg
Step three
Gradually add the remaining flour. Knead the dough until smooth. Let it rise for about one hour or until doubled in size
Step four
Make the filling while the dough is rising . Mix together the sugars and cinnamon. Melt the butter.
Step five
Pat the dough into a rectangle. Spread the melted butter over the top of the rectangle. Top with the sugar mixture.
Step six
Roll the dough starting with the short edge. Cut into 12 1-inch rolls. Place into greased muffin tins.
Step seven
Rest for 30 minutes and bake in preheated oven.
Step eight
While the rolls are baking make the frosting. Add the brown sugar, cream, and butter to a sauce pan and bring to a boil, cook for a minute or so. Add powdered sugar and beat until creamy.
Step nine
Cool rolls completely and top with frosting.
Check out these other bread recipes:
If you make these cinnamon roll muffins, I would love to hear about it! Please leave me a comment and a rating.
Cinnamon Roll Muffins
Ingredients
Cinnamon roll muffins
- 2 1/4 teaspoons yeast
- 3 1/2 to 4 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/4 cup milk
- 1/4 cup honey
- 1/4 cup butter
- 1 egg
Filling
- 3 tablespoons butter softened
- 1 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
Frosting
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 1 cups powdered sugar
Instructions
- In a large bowl add 1 cup of flour, yeast, salt, and 1 teaspoon of cinnamon
- Heat the milk and 1/4 cup butter in the microwave to 120 to 130 degrees F. Add the honey and add to the flour mixture.
- Add the egg and mix until well combined.
- Gradually add the rest of the flour. Knead the dough until smooth. Let rest for about an hour or until double in size.
- When the dough has rested and is double in size divide into two equal parts. Melt the 3 tablespoons of butter. Mix the 1 1/2 teaspoon cinnamon with the granulated sugar and brown sugar for the filling.
- Roll the dough into 12 by 10-inch rectangles. Spread with half of the melted butter then sprinkle half of the sugar and cinnamon mixture over top of the butter.
- Roll the dough the tightly. Cut into 12 equal parts. Place in a well greased muffin tins. Repeat with second half of dough.
- Let the rolls rest for about 1/2 hour. Preheat the oven to 375 degrees F.
- Once the rolls have rested for 1/2 hour place in the oven and bake for 12 minutes or until lightly brown. Remove from tins once they come out of the oven and let cool completely on cooling racks.
- While the sweet rolls are cooling make your frosting.
- In a small sauce pan combine the 2 tablespoons brown sugar, 2 tablespoons butter, and 3 tablespoons cream. Heat over medium heat until it comes to a boil, continue to boil for a minute or two. Remove from heat and cool slightly.
- Add enough powdered sugar for the right consistence for frosting. Frost cooled the cooled cinnamon roll muffins.
Notes
- Make sure to use fresh yeast for the dough.
- Grease your surface when rolling out the dough for the rolls.
- Use a scissors for cutting the rolls. It makes cutting the rolls very easy.
- These rolls can be frozen, make sure to use an airtight container.
Nutrition
This recipe was originally published on May 4, 2017. It has been updated with new content and pictures, on March 16, 2023
They are a favourite! Great for tea or breakfast :-))
I love that you made them in muffin tins! They look just like a muffin – so CUTE! I want to eat them up. 🙂
These look and sound just fabulous, Dawn! I love baking bread too. Somehow baking bread always relieves any stress I’m feeling. Have a great weekend!
This looks like my kind of breakfast, Dawn! Like you, I’ve always had a thing for cinnamon rolls…and muffins are just the best for a handheld breakfast. I’m going to go to sleep tonight and wish that these will magically appear in my kitchen tomorrow morning! 🙂 Have a great weekend, my friend!
How wonderful to have learned how to bake bread from your mother! These muffins look seriously delicious.
I’ll just take one while no one is looking.
I have a plethora of cinnamon roll recipes on my blog, too! Need to test out your beauties next—they look amazing!