Cinnamon Roll Muffins with Cream Cheese Frosting

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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 🙂

Cinnamon Roll Muffins with Cream Cheese Frosting

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

Prep Time: 25 min

Cook Time: 20 min


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.

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  • Dan Jerry wrote:

    Can I substitute buttermilk for the milk in this recipe?

    • Lori Lange wrote:

      I haven’t tried that.

  • NVarcia wrote:

    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.

  • Shari wrote:

    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. 🙂

  • Jennika wrote:

    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!  

  • Kristy wrote:

    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!

  • Kristy wrote:

    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.

  • Randy Morton wrote:

    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