Sometimes you just don’t have the time to make a yeast dough and do all the things involved in making a legit batch of cinnamon rolls. These Cinnamon Roll Muffins are a delicious and easy shortcut to that cozy cinnamon roll taste minus a lot of the fuss.

I loved how easy these Cinnamon Roll Muffins were to make, and they were a huge hit at our house. The inspiration came from some muffins my mom had picked up at a Sprouts Bakery.

I love it when people ask me to recreate something they love and want to make at home! Especially when my inspiration is running low – even bloggers get baker’s block sometimes. So if you ever come across a recipe you think I’d love, send it my way please!

Let me tell you a little more about them… They have a tender, not too sweet, buttermilk cake with a brown sugar cinnamon crumble throughout the muffin and on top, and of course, a cream cheese icing swirl. This recipe makes 12 large muffins, and you’ll love how nice and tall their muffin tops bake up. Fill those muffins wells all the way to the top!


  • 2 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup oil (canola, vegetable, or avocado)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract

For the Cinnamon Crumble

  • 3/4 cup brown sugar, packed
  • 2 1/2  teaspoons ground cinnamon
  • 3 tablespoons melted butter

For the Cream Cheese Icing

  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. ......................................

for full instruction please see : lovelylittlekitchen.com

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