Cinnamon Roll Muffins

I had all intentions of making some delicious cinnamon rolls on Sunday morning however Mr. Awesome had an awesome surprise planned and I just didn’t have the time. Well Jacob had his little heart set on those rolls and as we all know this child loves to eat. He also loves coming up with new recipes and he decided we should try to make some Cinnamon Roll Muffins.

I combined the filling from our Cinnamon Roll Pancakes and Basic Muffin Recipe with a simple glaze to come up to sweeten the deal. The kids loved helping to mix the muffins and make the swirls. They also really enjoyed eating them too!

Did I mention how wonderful the house smells when you bake these? I will definitely need to make a double batch the next time around. I may also try this out in a loaf pan or as a super easy coffee cake.

Short on time? You could mix up everything and set it in the fridge until the next morning and then surprise your family with the aroma of these delicious treats. They will think you slaved all morning long!

Cinnamon Roll Muffins

Ingredients for Basic Muffins:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup oil or melted butter
  • 1 t. Vanilla, optional

Ingredients for the Cinnamon Swirl:

  • 1/4 c. Brown sugar
  • 2 T. Flour
  • 1/4 c. Melted butter
  • 1 T. Cinnamon

Ingredients for Simple Glaze or you could try the one from the Cinnamon Roll Pancakes recipe here:

  • 3/4 c. powdered sugar
  • 1-2 T. milk
  • 1/2 t. vanilla (optional)

Directions:

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Preheat oven to 400.

Grease a 12 cup muffin pan.

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In a medium size bowl mix together the muffin ingredients.

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In a separate bowl mix together the Cinnamon Swirl ingredients.

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In another small bowl mix together the glaze ingredients. (You may want to set this in the fridge until you are ready for it.)

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Scoop the muffin batter into muffin cups.

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Spoon a large tablespoon of swirl mixture onto the top of each muffin.

 

Gently swirl the mixture into the batter with a butter knife.

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Bake for 20-25 minutes.

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Let cool for 5-10 minutes.

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Drizzle with glaze before serving.

Yum!

Especially delicious with a cup of hot coffee!

 

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