Small Batch Cinnamon Roll Muffins
Enjoy all the flavors of a traditional cinnamon roll in under 30 minutes with these delicious no yeast Small Batch Cinnamon Roll Muffins.
Servings 4 muffins
Calories 303kcal
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.
Video
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
Calories: 303kcal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 96mg | Potassium: 161mg | Fiber: 1g | Sugar: 35g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg