Best 5 Cinnamon Roll Muffins Recipes

EASY APPLE CINNAMON ROLL MUFFINS

Steps:

• Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
• Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
• Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

CINNAMON ROLL BREAKFAST MUFFINS RECIPE BY TASTY

Steps:

• In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar. Whisk together.
• Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin.
• Pour batter in each tin about ¾ of the way. If you pour too much, the tin will overflow in the oven.
• Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
• Bake at 350˚F (175˚C) for 35 minutes.
• Remove the muffin from the tin, top with icing and serve warm.
• Enjoy!

CINNAMON ROLL MUFFINS RECIPE - (4.2/5)

Steps:

• To the flour, whisk in the salt and baking soda. In a stand mixer (or by hand), mix the brown sugar, egg, vanilla and milk until combined. Add the flour and mix, just until blended. Don't overwork the dough! (Gluten will form and can make tough textured muffins.) Allow the dough to "rest" for a few minutes, and make the filling: Combine the brown sugar and cinnamon with your fingers. Pat the dough together and then turn dough out onto a lightly floured surface. Roll the dough into a 12-inch by 24-inch rectangle. Spread, evenly, with butter. Sprinkle with brown sugar and cinnamon filling, evenly. If desired, add the raisins. Roll the dough into a log, beginning at the wide side. Pinch the bottom seam together, a bit. Turning the log, with the seam side down, cut into two-inch pieces and put the pieces into greased muffin tins. Note: I used a "giant" muffin tin, which yielded 9 muffins. Bake at 350°F for 20 minutes or until golden brown. Note: My muffin tin is a dark color. I reduced the heat to 325°F, and baked for 20 minutes, which was perfect! Allow the muffins to cool for 5 minutes and then remove them from the muffin tins. If using the icing, allow the muffins to cool for about 5 minutes, before drizzling over them. Otherwise, I dusted mine with a little powdered sugar.

CINNAMON ROLL MUFFINS

Steps:

• 1. Preheat oven to 400* F. Spray 24 muffin cups with pam
• 2. Mix together flour, salt, baking soda and 1 tsp cinnamon; set aside.
• 3. In a seperate bowl cream 1 stick butter and sugar. Add eggs; mix well. Mix in milk and vanilla. Sift in flour mixture 1 cup at a time.
• 4. In a seperate bowl mix together brown sugar, 1 tsp cinnamon and 2 tablespoons melted butter; pour into prepared muffin cups.
• 5. Spoon batter into muffin cups on top of cinnamon mixture and bake 20 to 25 mins.
• 6. Can be baked as 48 mini muffins for 17 to 20 mins.
• 7. Glaze: 1 cup powdered sugar 2 tbsp. evaporated milk mix together and drizzle over muffins while hot.

CINNAMON ROLL MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
• Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
• Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
• Drizzle glaze over cooled muffins.