Cinnamon Roll Muffins with Cream Cheese Glaze Recipe

Cinnamon Roll Muffins with Cream Cheese Glaze Recipe: These are really simple to prepare cinnamon roll muffins, and you will enjoy every bite! They have all the qualities of a traditional cinnamon roll in muffin form, without the need for yeast or a stand mixer.

These simple cinnamon roll muffins are my go-to recipe when I’m wanting cinnamon rolls but don’t have time to make my coffee or strawberry rolls. They share the same base in terms of size, flavor, and texture as my Nutella muffins made in the bakery.

They have a lovely crumb, are incredibly moist and soft, and have swirls of cinnamon throughout.

Cinnamon Roll Muffins with Cream Cheese Glaze Recipe

Ingredients 

Instructions

• Place six muffin liners inside a 12-cup muffin pan and set it aside. Adjust oven temperature to 425 F/220 C.

• Brown sugar, cinnamon, flour, and melted butter should all be mixed until crumbly. Place on a baking sheet that has been lined. Before usage, let them cool in the freezer for at least half an hour and then break them into little pieces.

• One cup dark brown sugar, two tablespoons all-purpose flour, three tablespoons salted butter, and one tablespoon ground cinnamon

• Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside.

• Three-quarters cup all-purpose flour, one-half teaspoon each of baking powder and baking soda, and one-half teaspoon of fine sea salt

• Combine the buttermilk, sugar, melted butter, egg, sour cream, oil, and vanilla in a different, sizable mixing dish. With some flour streaks still visible, whisk the dry ingredients into the wet components until nearly incorporated. Next, incorporate the combination of cinnamon crumbs.

• Two large whole eggs, one cup granulated sugar, one cup salted butter, one ¼ cups buttermilk, one ¼ cup sour cream, one ¼ cup canola oil, and one tablespoon vanilla essence

• Fill each cup of the prepared muffin tin with approximately ⅓ cup of the batter. The muffin liner should not be completely filled with batter. (For reference, view the photo in the post.) Bake for 8 minutes at 425F; after that, without opening the oven door, reduce the temperature to 350F/180C and continue baking for an additional 10 to 18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

• After 10 minutes of cooling on a wire rack, carefully remove the muffin pan from the muffins. Proceed with the leftover batter, yielding 6 muffins.

• Three ounces of cream cheese and ⅓ cup powdered sugar

• Cream cheese and powdered sugar are combined to form the cream cheese frosting. Smoothly whisk in the milk and vanilla. Drizzle the glaze over the top of the cinnamon roll muffins or dunk it in.

• 4-5 tablespoons of whole milk and ¾ teaspoon of vanilla extract

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