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Cinnamon roll muffins with cream cheese glaze.
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Cinnamon Roll Muffins

Fluffy muffins with cinnamon sugar swirled throughout and on top.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins

Ingredients

For the Muffin Batter

  • 200 g (1 cup) Granulated Sugar, (caster sugar)
  • 110 g (½ cup) Light Brown Sugar
  • 2 (2) Large Eggs
  • 375 g (3 cups) All-purpose Flour, (plain flour)
  • 4 teaspoon (4 teaspoon) Baking Powder
  • 120 ml (½ cup) Vegetable Oil
  • 240 ml (1 cup) Whole Milk
  • 1 teaspoon (1 teaspoon) Vanilla Extract
  • ¼ teaspoon (¼ teaspoon) Salt

For the Cinnamon Swirl

  • 110 g (½ cup) Dark Brown Sugar
  • 3 teaspoon (3 teaspoon) Ground Cinnamon
  • 43 g (3 tablespoon) Unsalted Butter

For the Cream Cheese Glaze

  • 120 g (1 cup) Powdered Sugar, (icing sugar)
  • 57 g (¼ cup) Cream Cheese
  • 2 tablespoon (2 tablespoon) Whole Milk
  • ½ teaspoon (½ teaspoon) Vanilla Extract

Instructions

  • Preheat oven to 350°F / 180°C (160° fan) and line a muffin tray with liners.

Make the Cinnamon Swirl Mix

  • Make the cinnamon swirl mix before you start the muffin batter so it has time to thicken slightly as the butter cools. Melt the butter in the microwave in 30-second increments.
  • Add the dark brown sugar and cinnamon and mix everything together into a runny paste. Set aside while you make the muffin batter.

Make the Muffin Batter

  • Whisk together the and eggs with the granulated sugar and light brown sugar - just until combined.
  • Add the wet ingredients and whisk together.
  • Sift the dry ingredients into a bowl and then add to the batter - whisk until batter is smooth and free from lumps.
  • Fill each muffin case about ⅔ full of batter (or more for tulip cases - see notes).
  • Put the cinnamon mixture into a piping bag or freezer bag and snip a small hole in the end. Squeeze about 1 teaspoon of mixture onto each muffin and swirl it into the batter with a toothpick.
  • Add more muffin batter on top of each muffin - roughly 1-2 tablespoons.
  • Use the piping bag to squeeze a swirl of cinnamon mixture on top of each muffin, being careful not to let it touch the edges of the muffin cases.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean

Make the Glaze

  • Mix all the glaze ingredients together in a bowl until smooth and then drizzle over the cooled muffins

Notes

Muffin Liners: For this recipe, I find I get the best results with the 'tulip' style muffin liners - the tall kind made of folded paper. If you don't have these, you can either make your own by just folding some parchment paper squares into the muffin cups, or you can use regular muffin liners too - the recipe will still work great either way.  If using the tulip liners, you can fill the muffin liners with a lot more batter as they will rise higher. I recommend filling them to just above the top of the muffin pan (not the paper liner).  You will get about 12 large muffins in tulip cases, or 18 - 24 smaller muffins in regular muffin cases.