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Bakery-Style Cinnamon Roll Muffins with Cream Cheese Glaze (No Yeast Required)

Two stacked cinnamon roll muffins, one with a bite taken out, drizzled with white icing.
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Make soft, fluffy cinnamon roll muffins that taste like a bakery treat without waiting for yeast. These easy breakfast muffins feature a warm cinnamon swirl and a sweet cream cheese glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (for batter)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup packed light brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 2 tablespoons melted butter (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon of cinnamon. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix to keep your muffins soft.
  5. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar, 2 tablespoons of cinnamon, and 2 tablespoons of melted butter until it forms a coarse, wet mixture.
  6. Fill the muffin cups about one-third full with batter. Sprinkle about 1 teaspoon of the cinnamon swirl mixture over the batter in each cup.
  7. Top with the remaining batter, filling cups about two-thirds full. Sprinkle any remaining cinnamon swirl mixture over the tops of the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the cream cheese glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually whisk in the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until you reach a smooth, drizzly consistency. Add more milk if needed for a thinner glaze.
  10. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For the softest texture, mix the batter only until the streaks of flour disappear. Overmixing develops gluten, resulting in tougher muffins.
  • You can make these ahead. Store unfrosted muffins in an airtight container at room temperature for up to 3 days. Glaze just before serving for the best look.
  • If you prefer a simpler topping, skip the cream cheese glaze and use a simple powdered sugar and milk glaze instead.

Nutrition

Find it online: https://www.purecookingjoy.com/cinnamon-roll-muffins-bakery-style-no-yeast/

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