Description

These Cinnamon Roll Muffins offer the delicious flavors of traditional cinnamon rolls in an easy-to-serve muffin form. Featuring a pillowy, yeasted dough filled with a buttery cinnamon sugar swirl, these muffins are topped with a luscious cream cheese glaze that’s perfect for breakfast or a sweet snack. Baked in a standard muffin pan, they combine the softness and indulgence of cinnamon rolls with the convenience of individual portions.

Ingredients

Tangzhong

½ cup milk
2 tablespoons all purpose flour

Dough

3 cups all purpose flour
2 tablespoons brown sugar
¼ teaspoon salt
1 teaspoon instant yeast
⅔ cup milk, warmed but not hot
1 large egg
¼ cup unsalted butter, melted

Filling

¾ cup brown sugar
1 ½ tablespoons ground cinnamon
6 tablespoons unsalted butter, softened

Cream Cheese Glaze

2 tablespoons unsalted butter, softened
¼ cup block cream cheese, softened
1 tablespoon milk
½ cup confectioners’ sugar
¼ teaspoon vanilla extract

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Instructions

Prepare the tangzhong: In a small saucepan, whisk together the milk and flour until smooth. Heat over medium heat and whisk continuously until the mixture thickens enough to leave streaks when whisked. Remove from heat and allow it to cool until just warm.
Prepare the dough: In a stand mixer bowl, combine flour, brown sugar, salt, instant yeast, warmed milk, egg, melted butter, and the cooled tangzhong. Knead using the dough hook for 5-10 minutes until the dough is smooth, soft, and slightly sticky. Alternatively, knead by hand on a floured surface for 5-10 minutes to achieve the same texture. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size (or refrigerate overnight for a slower rise).
Make the cinnamon filling: In a small bowl, whisk together brown sugar and ground cinnamon until combined. Set aside.
Assemble the cinnamon roll muffins: Line a 12-cup muffin tin with cupcake liners. Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 12×16-inch rectangle with the long edge facing you. Spread the softened butter evenly over the dough, leaving a ½-inch strip bare along the top edge. Sprinkle the cinnamon sugar mixture evenly over the butter. Roll the dough tightly from the long edge into a log, then slice it into 12 even pieces using string, floss, or a serrated knife.
Proof the rolls: Place each roll into the lined muffin cups. Cover with plastic wrap and let rise for another 20-30 minutes, or until doubled in size.
Bake the cinnamon roll muffins: Preheat oven to 350°F (175°C). Remove plastic wrap and bake the muffins for 20-25 minutes until golden brown. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Make the cream cheese glaze: In a small bowl, blend softened butter, cream cheese, milk, confectioners’ sugar, and vanilla extract using an electric mixer or whisk until light and creamy.
Glaze and serve: Once muffins have cooled slightly, drizzle the cream cheese glaze evenly over the tops. Serve warm for the best texture and flavor.

Notes

For best results, use a stand mixer to knead the dough, but hand kneading also works well.
The tangzhong method helps create an extra soft and moist dough texture.
Allow the rolls to rise properly for fluffy muffins; room temperature and timing matter.
Use softened butter for spreading easily on the dough.
If time is limited, proof the dough in a warm spot or use the oven with the light on as a warming method.
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate and gently rewarm before serving.
The cream cheese glaze can be adjusted for sweetness or thickness by adding more confectioners’ sugar or milk.
Optionally, sprinkle chopped nuts or a pinch of salt on top of glaze for added texture and flavor contrast.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American