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Cinnamon Roll Muffins

Cinnamon Roll Muffins

Tender muffins with a sweet cinnamon swirl running through the middle, all topped with a simple vanilla glaze. This recipe captures the essence of a classic cinnamon roll in a convenient, easy-to-make muffin form.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 260 g plain flour
  • 100 g caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 large egg at room temperature
  • 180 ml buttermilk at room temperature
  • 85 g unsalted butter melted and cooled
  • 1 tsp vanilla extract
  •  
For the Cinnamon Swirl
  • 75 g light brown soft sugar packed
  • 1 tbsp ground cinnamon
  • 30 g unsalted butter softened to room temperature
For the Vanilla Glaze
  • 120 g icing sugar sifted
  • 1-2 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, salt, and 1 teaspoon of ground cinnamon. Whisking helps to aerate the flour and combine everything evenly.
  3. Mix the Wet Ingredients: In a separate medium bowl or a large jug, whisk the egg until it's frothy. Then, whisk in the buttermilk, cooled melted butter, and vanilla extract until just combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold them together until just combined. Be careful not to overmix! The batter should be thick and a little lumpy. This is crucial for a light texture.
  5. Make the Cinnamon Swirl: In a small bowl, combine the light brown soft sugar and the 1 tablespoon of cinnamon. Add the softened butter and use a fork to mix it all together until it forms a thick, crumbly paste.
  6. Layer the Muffins: This is the fun part! I find that using two spoons makes this much easier. Spoon about 1 tablespoon of muffin batter into the bottom of each paper case. Top that with about 1 teaspoon of the cinnamon swirl mixture. Add another tablespoon of batter on top, then finish with a final teaspoon of the cinnamon mixture. Use a cocktail stick or the tip of a knife to gently swirl the top layer into the batter.
  7. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You'll know they're ready when they are golden brown on top and a skewer inserted into the centre of a muffin comes out clean.
  8. Cool and Glaze: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. While they cool, make the glaze by whisking the sifted icing sugar, vanilla, and 1 tablespoon of milk in a small bowl. Add more milk, a tiny bit at a time, until you have a thick but pourable consistency. Drizzle the glaze over the completely cooled muffins.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days.