Cinnamon Roll Muffins

Tender cinnamon-swirled muffins layered with brown sugar filling and finished with a simple vanilla glaze. They bring the flavor of cinnamon rolls to the table without yeast or extended rising time.

Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 cup granulated sugar
• 0.5 teaspoon salt
• 1 cup milk
• 1 large egg
• 0.5 cup butter
• 0.5 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Cooking instructions

1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it. (about 5 min) — 375°F
2. Whisk the flour, baking powder, granulated sugar, and salt in a large bowl. In a separate bowl, whisk the milk, egg, and melted butter until smooth. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain; do not overmix. (about 5 min)
3. In a small bowl, stir the brown sugar and cinnamon together. (about 2 min)
4. Spoon about 1 tablespoon of batter into each muffin cup. Sprinkle each with about 1 teaspoon of the cinnamon-sugar mixture, then divide the remaining batter among the cups. Sprinkle the remaining cinnamon sugar over the tops and gently swirl each muffin with a toothpick or skewer. (about 5 min)
5. Bake until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs, 18 to 20 minutes. (about 20 min) — 375°F
6. Cool the muffins in the pan for 5 minutes, then transfer them to a rack. Whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly warm muffins and serve. (about 10 min)