Cinnamon Roll Muffins with Vanilla Icing
The best way to start your day! These soft and delicious Cinnamon Roll Muffins are individual versions of the classic tear-and-share cinnamon roll, which make these muffins the perfect breakfast treat for any day of the week. Simple delicious!
Ingredients
Muffins
- 2 cups all purpose flour*
- ¼ cup sugar
- 1½ teaspoons instant yeast
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 large egg room temperature
Filling
- ½ cup salted butter room temperature
- ½ cup brown sugar firmly packed
- 2½ Tablespoons all purpose flour
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Icing
- 2 cups powdered sugar sifted
- 3 Tablespoons whole milk
- ½ teaspoon vanilla
Instructions
Muffins
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt.
- Heat milk and butter over low heat until butter melts.
- Cool to 120℉-130℉.
- Pour over flour mixture.
- Turn mixer on low speed.
- Add egg.
- Mix on low for 1-2 minutes.
- Increase speed gradually to medium high.
- Knead until dough is smooth and elastic, about 10 minutes.
- Place in a covered container that has been sprayed with cooking spray. (Alternately, place in a bowl that has been sprayed with cooking spray and place in proofing box with water tray set to 78℉.)
- Allow to rise at warm room temperature until doubled in bulk, about 1-1½ hours.
Filling
- Combine all ingredients in a small bowl.
- Beat with an electric mixer until smooth and creamy, 1-2 minutes.
Assembly
- Spray muffin tins with baking spray. Set aside.
- Roll dough into an 10 inch x 18 inch rectangle on a lightly floured surface.
- Spread filling over top of dough, going all the way to the edges.
- Starting with the long side of the dough, roll up jelly-roll style.
- Cut roll into 1 inch slices.
- Place in prepared muffin tins.
- Cover with plastic wrap and let rise at room temperature until nearly doubled, about 1 hour.
- While dough is rising, heat oven to 350℉.
- Bake for 15-18 minutes, until golden brown.
Icing
- Combine all ingredients in a medium bowl.
- Whisk together until smooth.
- Drizzle on muffins.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- This recipe can easily be made dairy-free by using your favorite non-dairy butter and plant-based milk.
- To make this recipe vegan, use your favorite non-dairy butter, plant-based milk, and vegan egg substitute. We found that aquafaba works well in place of the egg!
- A gluten-free 1:1 baking flour (also known as measure for measure) can be used to make these muffins gluten-free.
- Almost any spice (or spice blend!) can be used in the filling.
- Check your yeast and make sure it’s in-date.
- If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
- Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
- The butter for the filling needs to be room temperature.
Nutrition
Serving: 1muffinCalories: 223kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 100mgPotassium: 56mgFiber: 1gSugar: 22gVitamin A: 268IUVitamin C: 0.02mgCalcium: 28mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.