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Cinnamon Roll Muffins

Cinnamon Roll Muffins have the taste of a cinnamon roll without all the work!

Cinnamon Roll Muffins

I love cinnamon rolls. I love to make them and I love to eat them.

Cinnamon rolls are a special treat for my family though because I do not usually have the time to make them. That is why we love these cinnamon roll muffins. 

Earlier this year when my whole family was home together for six weeks I made these muffins over and over again. I am pretty sure I was not the only one baking during March and April of 2020. 

Baking ended up being a great way to spend a stressful time. And these muffins ended up being one of my favorite things to bake. 


One of the things that I love about these cinnamon roll muffins is that they contain basic ingredients. 

  • flour
  • sugar
  • butter
  • milk 
  • eggs
  • cinnamon
  • salt

These are ingredients that I almost always have on hand. 

I also love that these can be made gluten free. Yes, you can make gluten free cinnamon roll muffins. I used Bob’s Red Mill 1 to 1 flour blend and it worked just fine. If you are gluten free these are a great muffin to make. 

Cinnamon Roll Muffins Recipe

Yield: 12 muffins

Cinnamon Roll Muffins

Cinnamon Roll Muffins

All the flavors of a cinnamon roll in an easy to make muffin.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup butter, melted
  • 1 egg
  • 1 1/4 cups buttermilk (or milk with 1 teaspoon lemon juice added)


  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons butter, melted

Frosting (optional)

  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 375 degrees.
  2. Line muffin tin or grease well.
  3. In a bowl combine flour, baking powder, salt, and sugar. Set aside.
  4. In another bowl combine butter, egg, and milk.
  5. Pour wet ingredients into flour mixture and stir just until combined.
  6. In small bowl combine topping mixture until it forms a crumbly mixture.
  7. Fold half of mixture into muffin batter. Set aside the remaining mixture.
  8. Scoop batter into muffin cups filling each cup 3/4 full.
  9. Sprinkle the remaining topping mixture on muffins, dividing evenly.
  10. Bake for 16-18 minutes or until toothpick inserted in the center comes out clean.
  11. Remove from the oven and cool for a few minutes. Remove muffins to wire rack to cool.
  12. While muffins are cooling mix together frosting ingredients.
  13. Drizzle frosting over cooled muffins.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 289Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 323mgCarbohydrates: 51gFiber: 1gSugar: 26gProtein: 5g
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  1. These would be great for the holidays! Have you tried freezing them so you can make them ahead of time? Thanks for the recipe, Lynn!

    • These would be great during the holidays! Yes, we froze a few leftover ones and we thought that they froze fine. I love to make muffins ahead and keep them in the freezer. I hope that you enjoy them.

  2. As soon as I saw this recipe, I knew I had to make it. My mom recently came home from the hospital, and I’ve been enjoying baking treats for my family to help relive some of our stress. I made these and they were a huge hit! I didn’t have any powdered sugar so I just skipped the topping and we buttered them instead. They were amazing! Thanks for sharing!

    • I am so glad that you enjoyed them! What a fun treat to make and share. I love the idea of using butter if you don’t want to make the frosting. If would often do that with cinnamon rolls, so I can see why it is great with these too. Baking is a stress reliever for me too. 🙂 I hope that your mom feels better.

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