Cinnamon Roll Muffins – Perfectly baked individual cinnamon rolls made in a muffin tin and finished with a homemade cream cheese frosting. An ideal recipe for brunch.

Cinnamon Roll Muffins

These treats are essentially individual cinnamon rolls made from a yeasted dough and baked in a muffin tin. They have the soft, fluffy texture of traditional cinnamon rolls but in a portable, single-serve form. I call them cinnamon roll muffins because their individual size is part of their charm.

They’re excellent for brunch or a special breakfast and are easy to serve. The process is straightforward: make the dough, roll it out, spread the cinnamon-sugar filling, roll it up, slice into rounds, bake in a muffin tin, and top each warm muffin with a smooth cream cheese frosting.

Common Questions About Making Cinnamon Roll Muffins

What are cinnamon roll muffins?

Cinnamon roll muffins are individual cinnamon rolls made from a yeasted dough, filled with a buttery cinnamon-sugar mixture, baked in a muffin tin, and finished with homemade cream cheese frosting.

How many servings does this recipe make?

This recipe yields 12 muffins.

Do I have to make yeasted dough?

No. If you want a quicker alternative, you can use pre-made dough such as crescent roll dough to make mini cinnamon rolls that come together much faster, though the texture will differ from a traditional yeasted roll.

Ingredient Notes

• Warm milk is important: if it’s too hot it can kill the yeast, and if it’s too cold the yeast won’t activate.
• Sugar provides a touch of sweetness to the dough and helps feed the yeast during the rise.
• Active dry yeast gives the dough its rise and airy texture.
• Egg adds structure and richness to the dough.
• Butter contributes flavor and helps the filling adhere to the dough.
• Vanilla enhances the overall flavor and complements the cinnamon.
• Flour provides structure; measuring carefully helps prevent dough that is too wet or too tough.
• Cinnamon and nutmeg add warm, cozy spice to the filling.

Other Breakfast Ideas

• Lemon sweet rolls
• Homemade bagels
• Old-fashioned glazed donuts
• Chai scones
• Mini cinnamon rolls

Yield: 12 Muffins

Cinnamon Roll Muffins

Perfectly baked individual cinnamon rolls, made in a muffin tin and topped with a smooth cream cheese frosting. Great for brunch or a cozy breakfast.

Prep Time
25 minutes

Cook Time
20 minutes

Additional Time
2 hours

Total Time
2 hours 45 minutes

Ingredients

For the Muffins

• 3/4 cup warm milk (100-110°F)
• 3 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 1 large egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour

For the Filling

• 4 tablespoons (1/4 cup) butter, softened
• 3/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Frosting

• 2 ounces cream cheese (softened)
• 2 tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions

For the Muffins

1. In a large bowl combine warm milk, granulated sugar, and active dry yeast. Stir and let sit until the yeast blooms, about 5 minutes.
2. Whisk in the egg, melted butter, and vanilla extract.
3. Gradually add the flour, mixing with a dough hook or wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until smooth, about 2 minutes.
4. Place the dough in a well-oiled bowl, cover, and set in a warm spot to rise until doubled, about 1½ hours.
5. Punch down the dough and roll it out on a lightly floured surface into a 12″ x 8″ rectangle.

For the Filling

1. Spread the softened butter evenly over the dough, reaching all edges.
2. Mix brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle the mixture over the buttered dough.
3. Roll the dough tightly into a log, pinch the seam to seal, and slice into 12 rounds, about 1″ each.
4. Grease a 12-cup muffin tin and place each roll cut-side up in each cup.
5. Let the filled pan rest in a warm place until the rolls have risen near the top of the cups, about 30 minutes.
6. Preheat the oven to 375°F while the rolls rise.
7. Bake for 15–18 minutes, until the muffins are set and lightly golden on top.
8. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

For the Frosting

1. Beat together softened cream cheese, softened butter, and vanilla until smooth.
2. Add powdered sugar and mix until the frosting is smooth. Spread over warm muffins and serve.

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