Glazed cinnamon roll muffins capture everything people love about cinnamon rolls—soft, pillowy crumb, warm cinnamon swirls, and sweet vanilla glaze—in a quick muffin format. There is no yeast or rising time; the batter stirs together like a cake, bakes into tall, domed muffins, and then gets soaked in a simple powdered‑sugar glaze for the shiny finish you see in the photo. They are perfect for brunch, coffee breaks, or make‑ahead weekday breakfasts.
Ingredients
For the muffins
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2 cups all‑purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1/2 cup unsalted butter, melted and slightly cooled
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2 large eggs, room temperature
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1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
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2 teaspoons vanilla extract
Cinnamon swirl (optional but recommended)
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1/3 cup light brown sugar, packed
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1 1/2 teaspoons ground cinnamon
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2 tablespoons melted butter
For the vanilla glaze
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1 1/2–2 cups powdered sugar, sifted
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2–3 tablespoons milk or cream
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1 teaspoon vanilla extract
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Pinch of salt
Step‑by‑Step Instructions
1. Prep the Pan and Dry Ingredients
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Heat oven to 375°F (190°C). Line a 12‑cup muffin pan with paper liners.
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In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
