Cinnamon Roll Muffins with Vanilla Icing

cinnamon rolls on wire cooling rack with white flowers and spoon beside, empty glasses and stack of plates behind.

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!

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 18

Proofing Time: 2 30

Total Time: 3 13

Servings: muffins

Calories: 223kcal

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℉ (49℃-54℃).
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℉/21℃.)
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℉ (175℃).
Bake for 15-18 minutes, until golden brown.

Icing

Combine all ingredients in a medium bowl.
Whisk together until smooth.
Drizzle on muffins.

Notes

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.

Expert Tips:

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