Cinnamon Roll Muffins with Vanilla Glaze

Name: Cinnamon Roll Muffins with Vanilla Glaze
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; pinch salt; ¼ cup cane sugar ½ cup if you sexy 😉; 1 block cream cheese = 8oz, make sure it's softened; 1 stick unsalted butter = 4 oz, make sure it's softened; 1 large egg; 1 cup whole milk; 1 cup brown sugar; 2 tablespoon cinnamon; 1 teaspoon cayenne pepper optional - if you want a little kick in your muffin; ½ cup powdered sugar; 1 tablespoon vanilla extract; 2 tablespoon heavy whipping cream or whole milk if you want a thinner consistency, add another tablespoon or two.

Jump to Recipe

I love my cinnamon rolls and I will eat them in any form! So let's have 'em as muffins!

What I love about this recipe is you can have these muffins for breakfast, brunch or dessert - or maybe all of the above! They are so delicious and the glaze really adds an extra treat to top it off.

This was inspired by my Mixed Berry Muffins and my Cinnamon Rolls recipe on this site, and pairs well with a morning coffee or tea, or even my famous Hot Chocolate recipe.

Ingredients Overview

*See recipe card for quantities*

Cinnamon Roll Muffins

All-purpose flour
Baking powder
Salt
Cane sugar
Brown sugar
Cream cheese
Unsalted butter
Egg
Whole milk
Cinnamon
Cayenne pepper optional

Vanilla Glaze

Vanilla extract
Powdered sugar
Heavy whipping cream or whole milk

Instructions Overview

Here's what the process will look like!

All purpose flour in a silver measuring cup being poured into a white KitchenAid Standing Mixer. First step to making Cinnamon Roll Muffins. On wooden kitchen countertop.

Combine all Cinnamon Roll Muffin ingredients into mixing bowl.

Muffin baking sheet filled with Cinnamon Roll Muffin batter. About to go into the oven. Currently sitting on wooden kitchen countertop.

Transfer muffin mix into muffin baking sheet and place in oven at 350 Fahrenheit.

Pouring vanilla extract into pyrex glass measuring cup with powdered sugar, sitting on wooden kitchen countertop. Making vanilla glaze for Cinnamon Roll Muffins.

Combine ingredients to make Vanilla Glaze.

Cinnamon roll muffin with vanilla glaze poured a top from glass mixing bowl. Cinnamon roll muffin with glaze sitting on a ceramic white serving plate, served on a wooden kitchen countertop.

Let muffins cool and drizzle Vanilla Glaze atop before serving.

Hint: Use less heavy whipping cream or milk in your glaze if you want a thicker consistency. Do the opposite for a looser, thinner glaze consistency.

Substitutions

Gluten Free - instead of all purpose flour, use gluten free flour. Ratio should be 1:1.
Kick Free - do not use cayenne pepper ingredient if you do not want a little kick to your cinnamon roll muffins.

Variations

Make it Nutty - add some chopped pecans or walnuts to your muffin mixture to add some crunch to your muffins!

Equipment

1 KitchenAid Standing Mixer or handheld mixer
1 Muffin Baking Sheet
1 Small Mixing Bowl
1 Fork
Cupcake/Muffin Liners optional - if you don't want to bake the muffins directly in the muffin baking sheet.

Storage for Muffins

Cooling: Allow the cinnamon roll muffins to cool completely on a wire rack before storing them. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
Airtight Container: Transfer the cooled muffins to an airtight container or a resealable plastic bag. Make sure the container is large enough to hold the muffins without crowding or stacking them.
Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature. Keep the container in a cool, dry place away from direct sunlight and heat sources.
Refrigeration: If you need to store the muffins for longer than a couple of days, it's best to refrigerate them. This helps to maintain their freshness and prevents them from spoiling. Place the sealed container of muffins in the refrigerator.
Shelf Life: Properly stored, homemade cinnamon roll muffins can last in the refrigerator for up to 3-4 days. Beyond this timeframe, the muffins may start to lose their freshness, and the texture may become less appealing.
Freezing (Optional): If you want to store the muffins for longer-term storage, you can freeze them. Wrap the cooled muffins individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen muffins can last for up to 2-3 months in the freezer.
Thawing: When ready to enjoy the muffins, thaw them at room temperature for a few hours or overnight in the refrigerator if they were frozen. You can also reheat them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes to restore their freshness and warmth.

Storage for Vanilla Glaze

Airtight Container: Transfer the vanilla glaze to an airtight container. Make sure the container is clean and dry before adding the glaze.
Surface Covering: To prevent a skin from forming on the surface of the glaze, press a piece of plastic wrap directly onto the surface before sealing the container. This creates a barrier that helps maintain the glaze's smooth texture.
Refrigeration: It's best to store homemade vanilla glaze in the refrigerator, especially if it contains dairy or other perishable ingredients. Place the sealed container of glaze in the refrigerator.
Shelf Life: Properly stored, homemade vanilla glaze can last in the refrigerator for up to 1 week. Beyond this timeframe, the glaze may start to lose its freshness and develop off-flavors.
Thawing/Reheating: When ready to use the glaze, remove it from the refrigerator and let it come to room temperature for about 15-30 minutes. Stir the glaze well before using it to ensure a smooth consistency. If the glaze has thickened during storage, you can gently reheat it in the microwave in short intervals, stirring frequently, until it reaches your desired consistency.

Top tip

Add more heavy whipping cream or milk to your vanilla glaze if you want it to have a runnier texture. Use less if you want a thicker texture.

FAQ

Can these be made gluten free?

Yes! Substitute the all-purpose flour with gluten free flour. Ratio should be 1:1.

Can I add nuts to this?

Definitely! I suggest chopped pecans or walnuts to add into the muffin mixture before baking!