Cinnamon Roll Muffins


for the muffins

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 3 tablespoons melted butter , cooled slightly
  • 1 egg
  • 1 cup milk (plus more as needed)

for the topping and filling

  • 1 cup dark brown sugar , loosely packed
  • 3 teaspoons ground cinnamon
  • cups coarsely chopped pecans or walnuts (optional)
  • 3 tablespoons melted butter

for the frosting

  • 2 ounces cream cheese , softened
  • 1 cup powdered sugar
  • 3 tablespoon milk , plus more as needed
  • ¼ teaspoon vanilla
  • Dash of salt


make the muffins

  1. Preheat oven to 400°F. Generously grease a standard 12 cup muffin tin.
  2. In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
  3. Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
  4. Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400° F for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
  5. Whisk together all of the frosting ingredients. Drizzle over the top of the muffins.

Recipe Notes

Adapted from some the wiser