Cinnamon Roll Muffins

dsc_0678If there’s one thing I can’t get enough of during the fall season it’s cinnamon. I love the smell of it, I love it added to foods and I especially love it in my coffee. Once October 1st rolled around I went into full fledged cinnamon mode. First up on my list were these muffins. Now don’t get me wrong, I love a good cinnamon roll, but I don’t always have the patience to make them from scratch nor do I want to eat anything that comes out of a pop open can. Enter cinnamon roll muffins – the perfect combination of quick and indulgent. These are so much easier to make and take only about half an hour from start to finish.

Yield: 12 muffins

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup organic cane sugar
  • 3 tablespoons melted butter, slightly cooled
  • 1 egg
  • 1 cup skim milk

Cinnamon Swirl Mix

  • 1 cup brown sugar, loosely packed
  • 3 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 3 tablespoons melted butter, slightly cooled

Cream Cheese Glaze

  • 2 ounces reduced fat cream cheese, softened
  • 2/3 cup powdered sugar
  • 4 teaspoons skim milk
  • 1/4 teaspoon pure vanilla extract


  1. Preheat oven to 400 degrees Fahrenheit. Add 12 liners to a muffin tin and lightly spray with cooking oil.
  2. Combine and whisk dry ingredients in a large bowl; set aside. In a smaller mixing bowl, combine butter, egg, and skim milk and whisk until combined. Add the wet mixture to the dry ingredients and mix until just combined.
  3. In a separate bowl, mix all cinnamon swirl mix ingredients. Gently fold half of the mixture into the muffin batter.
  4. Spoon 2 tablespoons of batter into each muffin tin and top with remaining cinnamon swirl mix. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Transfer to a wire baking rack and allow to cool completely.
  5. While muffins are cooling, mix together glaze ingredients. Once combined, drizzle over muffins.
Recipe adapted from: Some the Wiser

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