Speedy Cinnamon Roll Muffins

When I was first out on my own I realized I needed some pantry items. I went to the grocery store to get some necessary spices. I looked carefully at all of them, and I left with cinnamon sugar. That’s right. Premixed cinnamon and sugar in a nice little spice container. So there you have it. I have priorities.

These are speedy because they require no kneading and a mere 15 minutes to rise. Rumor has it they can run a mile in 3 minutes too. I’m just saying.


I had some family in town this weekend and a early Saturday morning. I opted to make these friday night for our 6:30 am wake up call. I reheated them slightly in the morning, drizzled cinnamon icing on top and we were on our way.

Easy, delicious, and perfect for a quick breakfast that gives you the same flavors as cinnamon rolls, and what’s better than a cinnamon roll?!


Speedy Cinnamon Roll Muffins
Recipe adapted from Joy the Baker + Baking Bites


  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 4 t active dry or rapid rise yeast
  • 2/3 cup warm milk (100-110F; low fat is fine)
  • 3 T vegetable oil
  • 1/2 t vanilla extract
  • 1 large egg

Filling aka Brown Sugar Cinnamon Goodness

  • 2 tbsp butter, room temperature
  • 2/3 cup brown sugar
  • 3/4 tsp ground cinnamon

Cinnamon Icing

  • 1 cup powdered sugar
  • 1-2 tbsp milk or cream
  • pinch – 1/4 t cinnamon


  1. In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Let rest for 15 minutes.
  2. While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.  Divide the batter between 12 greased muffin cups. Sprinkle the brown sugar mixture evenly onto each muffin and press in lightly with your fingers or swirl in with back of spatula.
  3. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
  4. Cool for at least 30 minutes before whisking the powdered sugar, milk and cinnamon together to form an icing and drizzling it onto the muffins. Serve warm. Leftovers can be reheated in the microwave.

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