Cinnamon Roll Muffins with Cream Cheese Glaze
These bakery style muffins are baked with cinnamon roll filling baked in the middle of cake. It is topped with more cinnamon filling with cream cheese glaze
Servings: 12 muffins
Calories: 368kcal
Ingredients
Cinnamon Muffins
- 2 cups All-purpose flour
- 2 teaspoon Ground cinnamon
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
- ¼ cup Sour cream room temperature
Cinnamon Roll Topping
- 1 cup Brown sugar packed light or dark
- 3 teaspoon Ground cinnamon
- 3 tablespoon Unsalted butter melted
Cream Cheese Glaze
- 3 oz Cream cheese room temperature
- 1 cup Powdered sugar sifted
- 1 tablespoon Milk
- ½ teaspoon Vanilla bean paste can also use regular vanilla
Instructions
Cinnamon Muffins
- Preheat oven to 425°F Line a jumbo muffin pan or a 12 cup muffin tin with muffin liners.
- In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside. In a small bowl, mix brown sugar, cinnamon and melted butter with a fork. It should be wet and resemble cinnamon roll filling. Set aside.
- Using a mixer, beat the butter, brown sugar, and white sugar. Beat for 2 minutes until butter is light and fluffy. Scrape the bowl and add the vanilla. Add in the eggs one at a time. Scrape the bowl between each egg addition.
- Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until starting to combine. Add in the next ⅓ of the dry ingredients and the rest of the buttermilk. Mix until combined. Add in the rest of the dry ingredients and sour cream. Scrape the bowl and mix for 10-15 seconds.
- Add in half of the cinnamon roll filling into the batter and use a rubber spatula to gently fold in the filling. Use an ice cream scoop for easy pouring to fill the muffin tins ¾th full. Sprinkle a little bit of the cinnamon roll topping on top of each muffin.
- Bake at 425°F for 10 mins with a jumbo pan and 8 minutes with a 12 cup muffin pan. Turn the heat down to 375°F and bake for 10-12 minutes for jumbo pan and 6-8 minutes with the 12 cup muffin pan. The muffins are done baking when a toothpick inserted comes out clean.
- Let muffins sit in the pan for 10 minutes before transferring to a cooling rack. Allow muffins to cool completely before making the glaze.
Cream Cheese Glaze
- Use a hand mixer and beat the cream cheese for 1 minute on high until light and fluffy. Add in the sifted powdered sugar and mix on low until combined. Then, turn to high and beat for 30 seconds.
- Add in the milk and vanilla bean paste. Mix on low until combined, then mix on high for 30 seconds. The glaze should be smooth and creamy.
- Use a spoon or piping bag and drizzle cream cheese icing on top of muffins.
Notes
High altitude baking- add in 2 extra tablespoon of flour.
Flour- make sure flour is spooned and leveled in a measuring cup.
Buttermilk substitution- ½ cup milk plus ½ tablespoon of lemon juice.
Make sure all dairy ingredients are room temperature.
Nutrition
Calories: 368kcal | Carbohydrates: 68g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 227mg | Potassium: 95mg | Fiber: 1g | Sugar: 41g | Vitamin A: 467IU | Calcium: 111mg | Iron: 1mg