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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Small Batch Cinnamon Roll Muffins

Small Batch Cinnamon Roll Muffins

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By: Leigh Anne WilkesPosted: 10/13/21Updated: 2/07/24

This post may contain affiliate links. Please see disclosure policy here.

cinnamon roll muffin cut in half

Enjoy all the flavors of a traditional cinnamon roll in under 30 minutes with these delicious small batch Cinnamon Roll Muffins.

four cinnamon roll muffins on a cooling rack

Why You’ll Love This Recipe!

Fast and Easy! As much as I love a good cinnamon roll there are times where I am craving one but just don’t have the time to make cinnamon rolls. Even with my one hour cinnamon recipe isn’t fast enough. I need it now! That is where today’s recipe for small batch cinnamon roll muffins come in.

No Yeast Required. Just one bite of these delicious muffins and I am sure you will agree with me that these cinnamon roll muffins can hold their own against a traditional cinnamon roll. And they are ready in under 30 minutes and there is no yeast required.

four cinnamon roll muffins on a cooling rack

Since this recipe only makes four muffins, it is the perfect way to curb that craving fast without a bunch of leftovers to tempt you later. The full size version of this recipe has been one of my more popular recipes here on the blog and on You Tube, so I decided we must have a small batch version.

Ingredients Needed

  • Sugar. Both brown sugar and granulated sugar
  • Egg
  • Milk. Use whatever milk you have on hand
  • Butter. I use salted butter
  • Flour. I prefer unbleached all purpose flour
  • Salt.
  • Baking Powder
  • Cinnamon
ingredients for cinnamon roll muffins

How to Make Small Batch Cinnamon Roll Muffins

  • Whisk together the wet ingredients including 2 Tbsp. melted and cooled butter, 1 Tbsp beaten egg and 1/3 cup of milk.
  • Add in dry ingredients, 2/3 cup flour, 2 Tbsp sugar, 1/4 tsp baking powder and a pinch of salt.
cinnamon topping ingredients

Cinnamon Topping

  • Combine 1/3 cup brown sugar, 1 tsp cinnamon and 1 Tbsp melted butter, allow it to cool before adding in or you will melt your sugar.
  • The mixture will resemble wet sand.
adding butte into brown sugar
  • Fold half of cinnamon sugar mixture into muffin batter. Do not stir it totally in, you want to see streaks of cinnamon.
cinnamon muffin batter in bowl
  • Use muffin liners in your pan.
  • Fill four muffin tins with 1/4 of batter.
  • Sprinkle remaining cinnamon sugar mixture over top of muffin batter.
cinnamon muffins ready for the oven
  • Bake at 350 degrees F oven for 12-15 minutes or until the muffin springs back when touched.
  • Allow muffins to cool.
muffins and glaze ingredients
  • Mix together glaze while muffins cool. You want a nice drizzling consistency.
  • Drizzle over top of cooled muffins
drizzling cinnamon roll muffins with glaze

Tips and Tricks for Muffins

  1. Don’t add hot melted butter into your batter, it will cook your egg and melt your sugar. Let the butter cool off before adding it in but don’t let it harden back up.
  2. You can substitute the milk for almond milk if you want a dairy free muffin.
  3. Do not use a whole egg in this recipe, you will end up with eggy tasting muffins. I beat an egg and then measure out 1 Tbsp of beaten egg. Save the rest of the egg to make a giant cookie
  4. Accurate measuring is really important for small batch recipes.
cinnamon roll muffin cut in half

Frequently Asked Questions

Can I freeze muffins?

They freeze well in an airtight container. If possible, I like to drizzle with the glaze after they are thawed, before serving. Freeze for up to 3 months.

Do I have to use cupcake liners?

If you don’t want to use liners just make sure to spray the muffin pan well.

Do you have a full batch size recipe for these muffins?

I sure do and you can find it by clicking here.

Some of our other favorite muffins to try:

  • Cinnamon Roll Muffins
  • Lemon Almond Muffins
  • Strawberry Muffins
  • Raspberry Muffins
  • Lemon Blueberry Muffins

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 13 votes
four cinnamon roll muffins on a cooling rack

Small Batch Cinnamon Roll Muffins

Recipe From: Leigh Anne Wilkes
Enjoy all the flavors of a traditional cinnamon roll in under 30 minutes with these delicious no yeast Small Batch Cinnamon Roll Muffins.
serves: 4 muffins
Prep:10 minutes minutes
Cook:15 minutes minutes
0 minutes minutes
Total:25 minutes minutes
Rate Recipe

Ingredients

  • 2 Tbsp butter melted and cooled
  • 1 Tbsp egg beaten
  • 1/3 cup milk
  • 2/3 cup all purpose flour
  • 2 Tbsp sugar
  • 3/4 tsp baking powder
  • pinch of salt

CInnamon Filling

  • 1/3 cup brown sugar packed
  • 1 tsp cinnamon
  • 1 Tbsp butter melted and cooled

Glaze

  • 1/3 cup powdered sugar
  • 1/3 Tbsp milk

Instructions

  • Mix together melted butter, beaten egg and milk.
  • Add in flour, sugar, baking powder and salt. Stir until flour is incorporated.

Cinnamon Filling

  • Mix together brown sugar, cinnamon and melted butter.
  • Fold half of cinnamon mixture into batter. Don't over stir, you want streaks of cinnamon.
  • Fill each lined or greased muffin tin with 1/4 of the batter.
  • Sprinkle the top with remaining cinnamon filling.
  • Bake at 375 degrees F. for 12-15 minutes.
  • Cool in pan for a few minutes and then remove to a cooling rack.
  • Mix together glaze to a nice drizzling consistency.
  • Drizzle cooled muffins.

Tips & Notes:

  • Don’t add hot melted butter into your batter, it will cook your egg and melt your sugar. Let the butter cool off before adding it in but don’t let it harden back up.
  • You can substitute the milk for almond milk if you want a dairy free muffin.
  • Do not use a whole egg in this recipe, you will end up with eggy tasting muffins. I beat an egg and then measure out 1 Tbsp of beaten egg. Save the rest of the egg to make a giant cookie
  • Accurate measuring is really important for small batch recipes

Nutrition Facts:

Calories: 303kcal (15%) Carbohydrates: 52g (17%) Protein: 3g (6%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 38mg (13%) Sodium: 96mg (4%) Potassium: 161mg (5%) Fiber: 1g (4%) Sugar: 35g (39%) Vitamin A: 319IU (6%) Vitamin C: 1mg (1%) Calcium: 85mg (9%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
four cinnamon roll muffins on a cooling rack
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5 from 13 votes (12 ratings without comment)

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  1. Lita says

    Posted on 8/3 at 12:51 pm

    I made these although my son said they were dry he still gave thumbs up. I thought they were delicious the one that was left

    Reply
    • Leigh Anne Wilkes says

      Posted on 8/3 at 6:03 pm

      If they were a little dry try baking them a minute or two less. They may have been over baked. Everyone’s oven is different.

      Reply

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