Ready in 50 minutes

Mini Cinnamon Roll Muffins

  • 10 min
  • 50 min
  • Makes: 24 mini muffins

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all-purpose flour, divided 500 mL
sugar 60 mL
baking powder 15 mL
salt 2 mL
milk, divided 250 mL
melted and cooled butter, divided 125 mL
vanilla extract 10 mL
firmly packed brown sugar 60 mL
ground cinnamon 10 mL
brick-style plain cream cheese 60 g
icing sugar 45 mL
orange zest 2 mL

Nutrition Description Per serving (1 mini muffin):
Calories 110
Fat 5 g
Saturated Fat 3 g
Carbs 14 g
Sugar 6 g
Protein 2 g
Cholesterol 20 mg
Fibre 0
Sodium 140 mg


  1. Preheat oven to 375°F (190ºC). Grease 24 mini muffin cups. Set aside.
  2. Reserve 1 tbsp (15 mL) of flour. In large bowl, whisk remaining flour with sugar, baking powder and salt. Set aside. Reserve 1 tbsp (15 mL) of milk. In second bowl, whisk remaining milk with egg, 1/3 cup (75 mL) melted butter and vanilla.
  3. Stir wet ingredients into dry ingredients just until moistened. Divide half the batter among 24 mini muffin cups. In bowl, mix brown sugar, reserved 1 tbsp (15 mL) flour, remaining butter and cinnamon. Dollop 1/2 tsp (2 mL) of this brown sugar streusel onto batter in each muffin cup; top with remaining muffin batter. Using a toothpick, swirl batter in each cup to resemble pattern on cinnamon buns.
  4. Bake 15 min. until muffins are golden brown and tops spring back when lightly pressed. Cool muffin pan on rack.
  5. Meanwhile, make icing by beating together cream cheese, icing sugar, reserved 1 tbsp (15 mL) milk and orange zest. Remove muffins from pan. Drizzle with icing. Serve warm or at room temperature.

Add finely chopped pecans or raisins to brown sugar streusel.

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