Cinnamon Roll Muffins with Cream Cheese Frosting

This post may contain affiliate links.

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.

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Laura Fernsler wrote:

    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.

    • Lori Lange wrote:

      I’m not sure either!

  • Katy wrote:

    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!!

    • Lori Lange wrote:

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

  • A&E’s momma wrote:

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

  • Wendy wrote:

    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.

  • Kim wrote:

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

  • Kim wrote:

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

    • Lori Lange wrote:

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

  • Teri wrote:

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

  • Jamie wrote:

    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!

  • prairiecactus wrote:

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

  • Lisa P wrote:

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

  • Carly wrote:

    Mine came out kinda dry, any suggestions?

    • Lori Lange wrote:

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

  • Paula – bell’alimento wrote:

    What a great recipe! They look amazing!

  • Averie @ Averie Cooks wrote:

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

  • Katrina @ Warm Vanilla Sugar wrote:

    Definitely need these in my life. YUM!

  • Anna@CrunchyCreamySweet wrote:

    Genius! These sound fantastic! I love frosting drip!

  • Renee @ Awesome on $20 wrote:

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

  • Stacy | Wicked Good Kitchen wrote:

    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!

  • Abbie @ Needs Salt wrote:

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

  • Norma | Allspice and Nutmeg wrote:

    Oh so yummy. Pinning!

  • Tieghan wrote:

    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!