Cinnamon Roll Muffins with Cream Cheese Glaze Recipe

These bakery-style muffins include cinnamon roll filling in the center. It has more cinnamon stuffing and cream cheese icing.

Ingredient

– 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 – 1 cup Brown sugar packed light or dark – 3 teaspoon Ground cinnamon – 3 tablespoon Unsalted butter melted – 3 oz Cream cheese room temperature – 1 cup Powdered sugar sifted – 1 tablespoon Milk – ½ teaspoon Vanilla bean paste can also use regular vanilla

Preheat the oven to 425 degrees Fahrenheit. Prepare muffin liners for use in a giant muffin pan or a muffin tin with a capacity of 12 cups. 

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Direction

Sift flour, cinnamon, baking powder, and salt in a medium basin. Set aside. Fork-mix brown sugar, cinnamon, and melted butter in a small bowl. Like cinnamon roll filling, it should be moist. Set aside. 

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Mix butter, brown sugar, and white sugar. Beat butter for 2 minutes until frothy. Scrape bowl and add vanilla. Add eggs one at a time. Between eggs, scrape bowl.

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Combine ⅓ dry ingredients and 1⁄2 buttermilk. Beginning to mingle. Next, add ⅓ of the dry ingredients and remaining buttermilk. Combine. Stir in remaining dry ingredients and sour cream. Mix and scrape bowl for 10-15 seconds. 

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Add half the cinnamon roll filling to the batter and gently fold with a rubber spatula. Fill muffin pans ¾ full with an ice cream scoop for easy pouring. Sprinkle some cinnamon roll topping on each muffin. 

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Using a giant pan, bake at 425°F for 10 minutes and a 12 cup muffin pan for 8. Lower the heat to 375°F and bake the big pan for 10-12 minutes and the 12 cup muffin pan for 6-8 minutes. Bake the muffins until a toothpick comes out clean. 

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After baking, let the muffins sit in the pan for 10 minutes before moving them to a rack to cool. Let the muffins cool all the way down before you make the glaze. 

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Cream cheese should be light and frothy after 1 minute on high with a hand mixer. Add sifted powdered sugar and mix on low until mixed. Turn up and beat for 30 seconds on high. 

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Put milk and vanilla bean paste in. Mix on low until incorporated, then high for 30 seconds. It should be creamy and silky glaze.Use a spoon or piping bag to sprinkle cream cheese frosting on muffins. 

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also see

also see

Lemon Blueberry Muffins Recipe