posted in Breakfast & Brunch

Cinnamon Roll Muffins with Cream Cheese Frosting

These Cinnamon Roll Muffins with their generous topping of cream cheese frosting were highly anticipated in my house, and they barely lasted half an hour.

Cinnamon Roll Muffins

My boys hovered over me as I was recipe testing a few days ago.  I started out with testing doughnut recipes- nothing of great significance and nothing worthy of sharing.   The end result of my breakfast recipe testing was muffins… these muffins… these glorious little bites of heaven.

Cinnamon Roll Muffins 1

They’re a simple muffin really.  I decided to make them mini, but you can certainly make them regular-sized if you wish.  It was also my chance to test out my just-purchased bag of Gold Medal® Organic All-Purpose Flour.  It’s certified organic and is unbleached, enriched and pre-sifted.  You can certainly use regular all-purpose flour for this recipe too.  They can be used interchangeably.

Cinnamon Roll Muffins 2

To make these muffins certifiably cinnamon roll-ie, I added a good dose of brown sugar/cinnamon to swirl into the batter.

Cinnamon Roll Muffins 3

Out of the oven, they are delicious little, tender muffins… reminiscent of that classic cinnamon roll flavor.  They’re totally edible right here and now if you don’t like the idea of adding frosting.

Cinnamon Roll Muffins 4

BUT… to make them even more cinnamon-roll-like, I dipped the tops of them into a thick and rich cream cheese frosting.  Oh. YEAH.

Cinnamon Roll Muffins -

It’s a good one for the holidays, don’t you think?  Those relatives… the ones who are opening cupboards in your kitchen looking for something good to eat?  Feed them these and you’ll have happy relatives indeed 🙂

Yield: 20 mini muffins (or 10 regular-sized)

Prep Time: 25 min

Cook Time: 20 min

Cinnamon Roll Muffins with Cream Cheese Frosting


1 1/4 cups Gold Medal® All-Purpose Flour
4 tablespoons granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg, beaten lightly
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon vanilla extract

2 tablespoons packed brown sugar
1/2 teaspoon (or more) ground cinnamon

2 ounces cream cheese, at room temperature
3/4 tablespoon butter, at room temperature
1/2 tablespoon to 1 tablespoon milk
1/4 teaspoon vanilla extract
3/4 cup powdered sugar, sifted


1. Preheat the oven to 350 degrees F. Spray 20 mini muffin tins with nonstick spray (or 10 regular-sized).

2. In a medium bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk and egg. Slowly whisk in the butter and then vanilla. Add to the dry mixture and stir just until combined. Mix the "swirl" ingredients and gently stir those into the batter (just a little bit... you don't want to mix it totally). Scoop by spoonfuls into the prepared muffin tins.

3. For mini muffins, bake 20 minutes or until the muffins bounce back to the touch and are baked throughout. For regular-sized muffins, bake 25 to 30 minutes. Let cool.

4. In a medium bowl, whisk together the cream cheese and butter (if it's not soft enough, zap it in the microwave for about 10 seconds). Whisk until smooth. Whisk in 1/2 tablespoon of milk and the vanilla. Add the powdered sugar and whisk that in too. Add more milk, as needed, to create a thick-but-pourable consistency. Remove the muffins from the tins, dip the tops in the frosting, then place them on a wire rack to give the frosting a chance to set. Serve immediately. Store extras in a sealed container at room temperature or in refrigerator.


Disclosure:  This post was created in partnership with Gold Medal Flour, a product I’ve used and trusted in my kitchen for many years.  All opinions shared are my own.

30 Responses to “Cinnamon Roll Muffins with Cream Cheese Frosting”

  1. postedNov 29, 2013 5:26 AM

    Wow, these muffins would be perfect for me to make today! I have my whole family in town so the house is PACKED. Everyone would love these! Great idea, Lori!

  2. postedNov 29, 2013 6:41 AM

    Oh so yummy. Pinning!

  3. postedNov 29, 2013 6:46 AM

    These muffins look so good. Oh my gosh. and they look so quick and simple, too. I love them!

  4. postedNov 29, 2013 7:13 AM

    Lori, these mini cinnamon roll muffins are stinkin’ cute! The perfect little nibble for those who enjoy a tiny little dessert after breakfast with their coffee. So ideal for the holidays and house guests. Thanks for sharing, girl. Will be pinning to several group boards at Pinterest!

  5. postedNov 29, 2013 11:04 AM

    These look amazing! I wish I was eating one right now!

  6. postedNov 29, 2013 1:29 PM

    Genius! These sound fantastic! I love frosting drip!

  7. postedNov 29, 2013 2:39 PM

    Definitely need these in my life. YUM!

  8. postedNov 29, 2013 3:28 PM

    Lori they look wonderful! That drippy icing is the best part 🙂 Along with the softness and fluffiness of the muffins! Pinned

  9. postedDec 1, 2013 11:53 AM

    What a great recipe! They look amazing!

  10. postedDec 6, 2013 10:08 AM

    Mine came out kinda dry, any suggestions?

    • postedDec 7, 2013 6:00 AM

      Maybe baked a little too long? That’s all I can think of. Mine were definitely not dry.

  11. postedDec 7, 2013 6:19 PM
    Lisa P

    These look delicious. I plan on making them tomorrow morning. I may add another pinch of cinnamon to the frosting, as well.

  12. postedDec 10, 2013 7:58 AM

    I will be making these for my husband to share at the post office….thanks!

  13. postedDec 10, 2013 8:49 AM

    These were very good. A tiny bit dry. I’ll take them out just a bit sooner next time. Very tasty. They do not *need* the frosting, but it sure sets them over the top! Thank you!

  14. postedDec 12, 2013 1:36 PM

    If my relatives are opening my cupboards they had better be putting away dishes!!!

  15. postedJan 3, 2014 6:34 AM

    Mine were very dry as well. Just checking flower amount one and 1/4 of a cup?

    • postedJan 5, 2014 8:21 PM

      Yes, that’s correct. Wonder if it has to do w/ altitude?

  16. postedJan 6, 2014 4:26 PM

    made this for church and my family! WIN WIN!!! this was amazing and super easy! thanks for the recipe!!

  17. postedJan 25, 2014 10:13 AM

    But mine were dry also. I used 1 1/4 cups flour and baked regular sized muffins for 25 min. Probably one and/or the other needs to change.

  18. postedFeb 4, 2014 1:02 PM
    A&E's momma

    I made the mini muffins & only baked them for 12 minutes…I left off the icing. Simple & light n fluffy!

  19. postedFeb 5, 2014 2:30 PM

    I made these today and I was super excited – I used the regular size muffin pan. However, they came out a little dry, and smaller than a normal muffin? The base on the muffin only rose to about half an inch?? I see the comments about being dry – no problem, but am I doing something else wrong size wise?? I want to LOVE these muffins!!

    • postedFeb 6, 2014 9:55 AM

      These do not rise much- they probably work better as a mini muffin.

  20. postedFeb 6, 2014 9:45 PM
    Laura Fernsler

    Yours are darling, look moist and tiny. Like several others, they came out very dry. I’ve made them twice, baked them less and used a tad less flour the 2nd time. Still very dry. I am an experienced baker; not sure why this recipe isn’t coming out quite like yours. The flavor is very nice.

    • postedFeb 11, 2014 7:04 AM

      I’m not sure either!

  21. postedAug 15, 2014 6:02 PM

    Read all the comments, then thought why not try these. I made 12 muffins , small , cute and wonderful. I think some of the comments about being dry was just watch them and cut a minute or so. Will make them again, love cinnamon rolls

  22. postedAug 18, 2014 7:13 PM

    Made these tonight. Was a bit disappointed with the first batch. They were dry. The second batch I baked to 12 minutes instead of the full 20 and they were much better.

  23. postedAug 24, 2014 7:49 PM

    an update on my comment. After the second batch was made, I tasted them after they cooled a little. Not worth trying them folks. Needs more flavor!

  24. postedJun 5, 2015 8:30 AM

    Just made these to kick off summer vacation!!!  Loved them.  I am glad a read the reviews.  I baked the regular size muffins  for about 18 minutes.  I just kept a close eye on them.  Kids were happy campers!  

  25. postedJan 1, 2016 6:24 PM

    I made two batches of these today. The 1st batch did come out too dry, even though I baked them for 20 mins rather than 25 (full-sized muffins). So the 2nd batch I added 1/2 a cup of brown sugar and about 1/3 cup milk to loosen up the batter, then baked them about 18 mins and they came out much better–not dry and a bit sweeter. It’s a nice recipe. Thank you for sharing it with us. 🙂

  26. postedApr 1, 2016 3:48 PM

    Loved them but  for the swirl mixture I will double the brown sugar and add more cinnamon next time  because it did not come out in the muffin.

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