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Looking down at four cinnamon roll muffins topped with white cream cheese icing and a sprinkle of cinnamon.

Cinnamon Roll Muffins with Cream Cheese Icing

Cinnamon roll muffins with cream cheese icing are made by folding a frozen cinnamon crumb topping into a buttermilk muffin batter, then baking and glazing.
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Prep Time 45 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 3 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 290 kcal

Ingredients
  

Cinnamon Crumb Topping

  • 1 cup dark brown sugar, packed 200g
  • 3 tablespoons salted butter, melted 42g
  • 1 tablespoon ground cinnamon
  • 2 tablespoons all-purpose flour 16g

Muffin Batter

  • 3 1/4 cups all-purpose flour 406g
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups buttermilk, room temperature 300ml
  • 1 cup granulated sugar 200g
  • 1/2 cup salted butter, melted 113g
  • 2 large whole eggs, room temperature
  • 1/4 cup sour cream, room temperature 60g
  • 1/4 cup canola oil 60ml
  • 1 tablespoon vanilla extract

Cream Cheese Icing

  • 3 ounces cream cheese, softened 85g
  • 1/3 cup powdered sugar 40g
  • 4-5 tablespoons whole milk 60-75ml
  • 3/4 teaspoons vanilla extract

Instructions
 

Cinnamon Crumb Topping

  • Prepare Pan and Oven:

    Line a 12-cup muffin pan with 6 muffin liners; set aside. Preheat oven to 425°F (220°C).

Muffin Batter

  • Make Cinnamon Crumb Topping:

    For the cinnamon crumb topping: Combine brown sugar, cinnamon, 2 tablespoons flour, and 3 tablespoons melted butter until crumbs form. Spread onto a lined baking sheet. Freeze for at least 30 minutes, then break into pea-sized pieces.

  • Whisk Dry Ingredients:

    For the muffin batter: In a medium bowl, whisk together 3 1/4 cups flour, baking powder, baking soda, and salt. Set aside.

  • Combine Wet and Dry Mixtures:

    In a separate large bowl, whisk together buttermilk, granulated sugar, 1/2 cup melted butter, eggs, sour cream, oil, and 1 tablespoon vanilla. Whisk dry ingredients into wet until almost combined (some flour streaks remain). Fold in cinnamon crumb mixture.

  • Fill Muffin Cups and Bake:

    Scoop about 1/3 cup batter into each lined muffin cup (batter should fill higher than liner). Bake at 425°F (220°C) for 8 minutes, then without opening oven, reduce temperature to 350°F (175°C) and bake 10-18 minutes more, until a toothpick inserted in center comes out with a few moist crumbs and tops are golden brown.

Cream Cheese Icing

  • Cool and Repeat with Remaining Batter:

    Cool pan on wire rack for 10 minutes, then remove muffins. Repeat with remaining batter (6 more muffins).

  • Prepare Cream Cheese Icing:

    For the cream cheese icing: Combine cream cheese and powdered sugar. Whisk in milk and 3/4 teaspoons vanilla until smooth. Dunk tops of muffins in glaze or drizzle over.
Keyword cinnamon roll muffins with cream cheese icing, cinnamon streusel muffins, cinnamon sugar muffins, homemade muffins