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Cinnamon Roll Muffins

So this isn’t exactly such a healthy offering for the top of this list, but then again, who doesn’t love cinnamon rolls for breakfast? You’ll be glad to know the other entries are the perfect follow-up for getting more nutrients that will be loaded with packed-in flavor too.
Here’s what you need for this recipe:


Main ingredients

  • 2.5 Cups All-purpose flour
  • 1 Cup Granulated sugar
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Baking soda
  • ¼ Teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Oil (can be canola, vegetable, or your choice)
  • 2 Fresh eggs
  • 1 Teaspoons (French vanilla extract or from a vanilla bean)

Cinnamon crumble ingredients

  • 1 Cups Brown sugar (packed)
  • 2 Teaspoons Ground/powdered cinnamon
  • 3 Tablespoons Cooking butter

Creamy cheese icing

  • 4 Ounces Fresh cream cheese (room temp)
  • 1 Cup Powdered sugar
  • 1 Teaspoon French vanilla extract/vanilla bean


  • First preheat your oven to 400F degrees and have a standard muffin tray with muffin paper inserted
  • Inside a large bowl, add your flour, sugar, baking soda, baking soda, and salt
  • Inside a small bowl, add your buttermilk, eggs, and vanilla, whisking this until smooth
  • Combine the small bowl ingredients to the large bowl and mix this together gently
  • For the crumble mixture- add your brown sugar, cinnamon, and butter until it’s crumbly
  • Now you add your batter to each muffin form filling to one-third of the way. Add a scoop of crumble and a scoop of batter. Then top this off with more crumble.
  • Your muffin tray will be filled and this can now be baked. These fully bake for 18-22 minutes, so in that time you can start the icing mixture. After they are baked, let them cool for 5 minutes before you add your icing.


For the icing- whisk the soft cream cheese with powdered sugar and vanilla until it’s nice and smooth. Scrape this into a Ziplock bag and remove the excess air. When you’re ready, you can snip off a small corner on the bag to add to the top of your cooled muffins.