There is something meditative about the scent of cinnamon and sugar baking in the oven. It pulls you into the present moment, promising warmth and comfort.
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These Cinnabon Muffins are my quiet homage to the famous mall treat, but simplified. No rolling or rising; just a gentle stir and a swirl of cinnamon sugar.
I believe baking should be a pause, not a performance. This recipe offers that pause, with a reward that is deeply satisfying.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Provides structure. For a softer crumb, substitute cake flour or use 1 cup all-purpose and 1 cup white whole wheat.
2 teaspoons baking powder
Leavening agent; ensure it's fresh for maximum lift. If in doubt, test in hot water – it should bubble.
1/2 teaspoon baking soda
Works with buttermilk to add tenderness. No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice.
1/2 teaspoon salt
Balances sweetness. Use fine sea salt for even distribution.
1/2 cup (113g) unsalted butter, melted
Adds richness. For a dairy-free version, use coconut oil or vegan butter.
3/4 cup (150g) granulated sugar
Sweetens the batter. Reduce to 1/2 cup if you prefer less sweet.
2 large eggs
Bind and add moisture. Bring to room temperature for better emulsification.
1 cup (240ml) buttermilk
Adds tang and activates baking soda. Substitute with milk + lemon juice as noted.
2 teaspoons vanilla extract
Enhances flavor. Use pure vanilla for best taste.
1/2 cup (100g) brown sugar, packed
Filling base. Dark brown sugar gives deeper molasses flavor.
1 tablespoon ground cinnamon
The star spice. Use Ceylon cinnamon for a milder, sweeter note.
4 ounces (115g) cream cheese, softened
For the glaze. Full-fat yields creamiest result.
1 cup (120g) powdered sugar
For glaze thickness. Sift to avoid lumps.
Tips & Tricks
- Do not overmix the batter; stir until just combined to keep muffins tender.
- Fill muffin cups almost to the top to get that bakery-style dome.
- Let muffins cool in the pan for 5 minutes before removing to prevent sticking.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs one at a time, then vanilla and buttermilk, mixing until well combined.
4. Fold Batter
Pour dry ingredients into wet mixture. Gently fold with a spatula until just moistened – a few lumps are okay.
5. Make Cinnamon Filling
In a small bowl, mix brown sugar and cinnamon until well blended.
6. Fill Muffin Cups
Spoon 1 tablespoon of batter into each cup. Sprinkle 1 teaspoon of cinnamon sugar over the batter. Top with another tablespoon of batter to cover. Use a toothpick to gently swirl the layers.
7. Bake Muffins
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and tops are golden brown. The internal temperature should read 200°F (93°C).
8. Make Cream Cheese Glaze
While muffins bake, beat cream cheese until fluffy. Gradually add powdered sugar and a splash of milk if needed until smooth and pourable.
9. Glaze and Serve
Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Drizzle glaze over warm muffins. Serve immediately or at room temperature.
Delicious Variations
Make it vegan
use flax eggs, plant-based butter and buttermilk, and dairy-free cream cheese.
- Add 1/2 cup chopped pecans or walnuts to the cinnamon filling for crunch.
- Swap cinnamon for pumpkin pie spice for a fall twist.
How to Store Cinnabon Muffin
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Wrap unglazed muffins individually in plastic wrap and freeze for up to 3 months.
Reheating
Microwave a muffin for 15-20 seconds until warm, or reheat in a 350°F (175°C) oven for 5-7 minutes.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
Yes, you can. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
Q: Why did my muffins stick to the liners?
This can happen if the muffins are underbaked or the liners are low quality. Use good quality paper liners and bake until a toothpick comes out clean.
Q: Can I make these muffins gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
Q: How do I know when the muffins are done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
I hope these Cinnabon Muffins bring a quiet moment of joy to your kitchen. If you try them, I'd love to hear how they turn out. Share your experience in the comments below.
Cinnabon Muffin
Cinnabon Muffins capture the iconic cinnamon roll taste in a tender, gooey muffin. Perfect for breakfast or dessert, these homemade treats are surprisingly easy.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup (100g) brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 ounces (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
📋 Instructions
- 1Preheat Oven — Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- 2Mix Dry Ingredients — In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs one at a time, then vanilla and buttermilk, mixing until well combined.
- 4Fold Batter — Pour dry ingredients into wet mixture. Gently fold with a spatula until just moistened – a few lumps are okay.
- 5Make Cinnamon Filling — In a small bowl, mix brown sugar and cinnamon until well blended.
- 6Fill Muffin Cups — Spoon 1 tablespoon of batter into each cup. Sprinkle 1 teaspoon of cinnamon sugar over the batter. Top with another tablespoon of batter to cover. Use a toothpick to gently swirl the layers.
- 7Bake Muffins — Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and tops are golden brown. The internal temperature should read 200°F (93°C).
- 8Make Cream Cheese Glaze — While muffins bake, beat cream cheese until fluffy. Gradually add powdered sugar and a splash of milk if needed until smooth and pourable.
- 9Glaze and Serve — Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Drizzle glaze over warm muffins. Serve immediately or at room temperature.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
