Soft Sweet Cinnamon Roll Muffins for Breakfast

A Sweet Start to the Day

I love the smell of cinnamon in the morning. It makes the whole house feel cozy. These muffins give you that warm cinnamon roll taste. But they are much faster to make.

You get all the gooey, sweet swirls. And you don’t have to wait for dough to rise. I think that’s a perfect deal. What is your favorite smell in the kitchen?

A Little Kitchen Story

My grandson once tried to make these all by himself. He was so proud. He accidentally used salt instead of sugar in the filling.

We had a good laugh about those salty-sweet muffins. I still laugh at that. It reminds me that mistakes happen. The important part is having fun together.

Why We Mix Things This Way

You mix the wet and dry ingredients separately first. This matters because it stops you from mixing too much. Too much mixing makes muffins tough.

We want them soft and tender. Just stir until you no longer see dry flour. A few lumps are just fine, I promise. They will bake out perfectly.

The Best Part: The Swirl

Layering the cinnamon sugar is the secret. You put some batter, then the sugar, then more batter. Then you add another sprinkle on top.

Now for the fun part. Take a toothpick and swirl it through the cups. You are making little cinnamon rivers inside. Doesn’t that smell amazing?

*Fun fact: Cinnamon comes from the bark of a tree!* Have you ever tried swirling a different spice, like nutmeg?

The Icing on the Muffin

Let the muffins cool before you add the glaze. If you put it on too soon, the glaze will just melt right off. Patience is a key ingredient here.

The sweet vanilla drizzle makes them extra special. This little touch turns a simple muffin into a treat. It shows someone you care. That is why this matters.

Sharing the Warmth

I like to wrap a warm muffin in a napkin. Then I hand it to a friend with a cup of tea. It is a small way to share some happiness.

Food made with love just tastes better. It really does. Who would you love to share a warm muffin with today?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups	For the Muffins
Granulated sugar	1/4 cup	For the Muffins
Baking powder	1 tablespoon	For the Muffins
Salt	1/2 teaspoon	For the Muffins
Milk	1/2 cup	For the Muffins
Unsalted butter, melted	1/4 cup	For the Muffins
Large egg	1	For the Muffins
Vanilla extract	1 teaspoon	For the Muffins
Brown sugar	1/2 cup	For the Cinnamon-Sugar Filling
Ground cinnamon	2 teaspoons	For the Cinnamon-Sugar Filling
Unsalted butter, softened	1/4 cup	For the Cinnamon-Sugar Filling
Powdered sugar	1 cup	For the Glaze
Milk	2 tablespoons	For the Glaze
Vanilla extract	1/2 teaspoon	For the Glaze

My Soft Sweet Cinnamon Roll Muffins

Oh, the smell of cinnamon in the morning! It always reminds me of my own grandma’s kitchen. She didn’t make muffins, but she made the best sweet rolls. I wanted that same cozy feeling, but a bit faster for busy mornings. So, I came up with these muffin versions. They are like little hugs from the oven. My grandkids go wild for them. I hope your family loves them, too.

Let’s get our baking gear ready. It feels good to be prepared. I always put my apron on first. It makes me feel like a real baker!

Step 1

First, let’s wake up that oven. Turn it on to 375°F. That’s nice and toasty. Now, grab your muffin tin. Line each little cup with a paper liner. I like the pretty flowered ones. It makes breakfast feel special. (A hard-learned tip: Don’t skip the liners! The sugary filling can stick.)

Step 2

Time to make the muffin batter. In a big bowl, mix your flour, sugar, baking powder, and salt. In another bowl, mix the milk, melted butter, egg, and vanilla. Doesn’t that vanilla smell amazing? Now, pour the wet stuff into the dry stuff. Stir it gently, just until it comes together. A few lumps are just fine, I promise.

Step 3

Here comes the fun part! Mix your brown sugar and cinnamon in a little dish. Now, spoon a little batter into each muffin cup. Sprinkle some of that cinnamon-sugar on top. Then, cover it with the rest of the batter. Finish with one more sprinkle of sugar. Take a toothpick and swirl it around in each cup. You are making secret cinnamon tunnels! What’s your favorite spice to bake with? Share below!

Step 4

Pop the pan into the hot oven. Now we wait for about 18 minutes. Your kitchen will start to smell like a dream. To check if they’re done, poke a muffin with a toothpick. If it comes out clean, they’re perfect! Let them cool in the pan for just five minutes. Then move them to a rack. This keeps their bottoms from getting soggy.

Step 5

Last step is the glaze! Whisk the powdered sugar, milk, and vanilla together. You want it to be smooth and drizzle-able. Once the muffins are cool, zig-zag that lovely glaze all over the top. I still laugh at the time I tried to glaze them when they were too hot. The glaze just melted right off! Let’s be patient together.

Cook Time: 18–20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Snack

Three Fun Twists to Try

I love recipes you can make your own. It’s fun to play in the kitchen. Here are a few ideas to change things up. You might create a new family favorite!

Apple Pie Surprise

Add a spoonful of finely chopped apple to the middle cinnamon layer. It tastes just like a mini apple pie.

Orange Sunshine Glaze

Use orange juice instead of milk in your glaze. It adds a little zing that is so refreshing.

Nutty Cinnamon Crunch

Mix some chopped pecans or walnuts right into the cinnamon-sugar filling. You get a wonderful crunch in every bite.

Which one would you try first? Comment below!

Serving Your Sweet Masterpieces

These muffins are stars all on their own. But you can make a whole event of it! For a special weekend breakfast, I have a few ideas. They always make my family smile.

I like to serve a warm muffin with a side of fresh berries. The tart berries are perfect with the sweet muffin. A dollop of whipped cream on the side never hurts either. For a drink, a tall glass of cold milk is the classic choice. It’s my grandson’s favorite. For the grown-ups, a hot cup of coffee with cream is just right. The flavors dance together so nicely.

Which would you choose tonight?

Keeping Your Cinnamon Roll Muffins Fresh

Let’s talk about keeping these muffins yummy. They are best the day you bake them. You can store them in a container on the counter for two days. For longer storage, pop them in the freezer. I wrap each one tightly in plastic wrap. Then I place them all in a freezer bag. This keeps them from getting freezer burn. I once left a muffin unwrapped in the freezer. It tasted like ice cubes later. What a waste of a good muffin!

To reheat, just warm a frozen muffin in the microwave for 30 seconds. It will taste like it just came from the oven. Batch cooking matters because it saves you time. You can have a warm breakfast ready in a minute. It makes busy mornings so much sweeter. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes baking can be tricky. But do not worry. I have some easy fixes for you. If your muffins are dry, you may have over-mixed the batter. Stir the wet and dry ingredients just until combined. A few lumps are just fine. I remember when I first started baking. I would stir and stir. My muffins came out tough every single time.

If the cinnamon sugar sinks to the bottom, your batter might be too thin. Make sure you use melted, not just soft, butter. This helps the swirl stay put. If your muffins do not rise well, check your baking powder. Is it fresh? Old baking powder loses its power. Fun fact: you can test baking powder by dropping some in hot water. If it fizzes, it is still good!

Getting these steps right builds your cooking confidence. It also makes sure every bite is full of flavor. Which of these problems have you run into before?

Your Muffin Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use your favorite gluten-free flour blend. The results are wonderful.

Q: Can I make the batter ahead?

A: I do not recommend it. Muffin batter is best baked right away.

Q: What if I am out of milk?

A: You can use plain yogurt thinned with a little water instead.

Q: Can I double this recipe?

A: Absolutely. Just use two muffin tins. You will be glad you did.

Q: Is the glaze necessary?

A: No, but it adds a lovely sweet finish. It is a special treat. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love baking these muffins as much as I do. The smell of cinnamon in the morning is pure happiness. It reminds me of my own grandma’s kitchen. I would love to see your creations. Sharing food is one of life’s greatest joys.

Please show me your beautiful muffins. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Cozy Kitchen. I cannot wait to see what you make.

Happy cooking!

—Olivia Hartwell.