Cinnamon Roll Muffins
A great breakfast or snack, these gooey sweet cinnamon roll muffins, you get all the cinnamony goodness of a cinnamon roll without the work! Easy and yummy!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 Muffins
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup sugar
- 3 tablespoons melted butter cooled slightly
- 1 egg
- 1 cup milk + more as needed
Frosting: (See Notes)
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla extract
Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin pan; set aside.
Sift the dry ingredients together inside a large bowl. Whisk together the wet ingredients until well combined, in a separate medium-sized bowl.
Make a well in the center of the flour mixture for the wet ingredients. Pour the egg mixture into the center of the well. Stir together until just combined.
Combine all the topping and filling ingredients into a small bowl. Add half of the topping and filling mixture, by gently folding it into the muffin batter.
Using a scoop or spoon, add about ¼ cup of the muffin batter into each muffin cup. Sprinkle each with the remaining half of the topping and filling mixture. Bake until muffins are done and a toothpick comes out clean when inserted, about 12 to 15 minutes. Remove from oven and cool about 5 minutes. Transfer carefully to a wire rack and allow them to cool completely.
When the muffins have cooled, whisk together the frosting ingredients and spoon over the muffins and serve.
Instead of using a sugar glaze you could also use caramel sauce. Get a delicious recipe for Caramel Sauce HERE!
Recipe adapted from Some The Wiser
Calories: 413kcal | Carbohydrates: 55g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 214mg | Potassium: 351mg | Fiber: 2g | Sugar: 36g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 182mg | Iron: 1.7mg
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