How to make Cinnamon Roll Muffins

These homemade cinnamon buns are made from scratch using a buttery dough filled with butter and brown sugar. Roll them up and cut using a bread knife. Then transfer them to a greased muffin tray. Cover with plastic wrap and let them sit for 30 minutes.

Let them bake in the preheated oven at 350 F for 20 minutes or until golden brown. Let them cool for 5 minutes after removing them from the baking tray, and then top them with a velvety cream cheese frosting. They turned out so delicious that you’ll never crave those store-bought cinnamon rolls again. 

Why Cinnamon Roll Muffins?

These Cinnamon Roll Muffins are made from scratch using homemade dough filled with butter, cinnamon, and brown sugar. What makes these cinnamon buns more delicious is the rich cream cheese frosting topped over these buns after baking. The frosting is made by mixing whipped cream cheese, vanilla extract, heavy whipping cream, unsalted butter, and powdered sugar with a mixer on low until well combined.

These buns are super easy to make and don't require fancy ingredients. Make the dough from scratch or use Pre-made pizza Dough, layer the buttery cinnamon sugar mixture over the dough, and bake them in muffin tins for a warm and sweet treat perfect for breakfast or dessert!

Let’s get to the recipe.

Equipment:

• Standing Mixer/Hand Mixer
• Muffin Tin (not a cupcake tin as it is too small)
• Measuring cups
• Large spoon (preferably wooden)
• Plastic wrap
• Cooking spray (to spray the bowl for the dough)

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Dough:

• ¾ cup warm whole milk 
• 1 Fleischmann’s RapidRise Instant Yeast package (1/4 oz)
• ¼ cup sugar
• 2 large eggs, room temperature
• ¼ cup unsalted butter, melted 
• 3 cups all-purpose flour
• ¾ teaspoon kosher salt

OR

• 1 Pound Pre-made pizza Dough, thawed (Trader Joe's or Whole Foods)

Filling:

• 2/3 cup light brown sugar
• 1- 1 1/2 tablespoons ground cinnamon
• ¼ cup unsalted butter softened
  

Cream Cheese Frosting:

• 4 oz whipped cream cheese, softened
• ½ teaspoon vanilla extract
• 2 tablespoons Heavy Whipping cream
• 3 tablespoons unsalted butter, room temp
• ¾ cup powdered sugar

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Instructions:

Dough:

1. Pour the contents of 1 Fleischmann’s RapidRise Instant Yeast package into a medium-sized bowl.
2. Warm ¾ cup of whole milk in the microwave for about 20 seconds.
3. Add the warm milk to the bowl with the yeast and let it sit for 5 minutes.
4. Add in 2 large eggs, ¼ cup sugar, ¾ teaspoon kosher salt, and ¼ cup of melted unsalted butter to the bowl.
5. Mix with a mixer for about one minute.
6. Slowly pour in 1 cup of flour at a time to the wet mixture and mix on the lowest hand mixer or standing mixer setting until combined.
7. Change from the standard mixer attachment to dough hooks on the mixer and proceed to fully incorporate the dough together for an additional 3-5 minutes.
8. If the dough is overly sticky, add more flour until it reaches a good consistency.
9. Transfer the dough to a floured surface and knead for 2 minutes, then create a ball with the dough mixture.
10. Knead the dough for an additional 2-3 minutes.
11. Transfer the dough ball to an oiled bowl, cover with plastic wrap, and allow the dough to rise for 90 minutes or until doubled in size.
12. Once the dough has doubled, place it on a floured surface and roll it out into a friendly 12x8 - 14x9 decent-sized rectangle-oval shape (see photos).
13. Spread ¼ cup of softened unsalted butter on the dough, leaving a good ½ inch from the outside.
14. Sprinkle 2/3 cup of light brown sugar and 1-1½ tablespoons of ground cinnamon on top of the butter.
15. Press the mixture into the dough once finished.
16. Starting from the short side of the rolled-out dough, roll it up tightly.
17. Cut off 1 inch from each end of the rolled dough.
18. Cut the dough with a bread knife into 1-inch sections until you have around 8-9 pieces.
19. Preheat the oven to 350°F and place 1 piece each in a greased muffin pan or place each piece side by side in a 9x9 pan.
20. Cover with plastic wrap and let the mixture rise again for 30 minutes.
21. Once the dough has risen, remove the plastic wrap and bake for 20 minutes in the oven or until golden brown.

Cream Cheese Frosting:

1. Combine 4 oz of softened whipped cream cheese, 3 tablespoons of softened unsalted butter, ½ teaspoon of vanilla extract, 2 tablespoons of heavy whipping cream, and ¾ cup of powdered sugar in a mixing bowl.
2. Mix with a mixer on low until well combined.
3. Once the rolls are done, let cool for 5 minutes, then slather the frosting on top and serve.

Note: If using pre-made dough, skip to step 12

Enjoy!

Cinnamon Roll Muffins FAQS

Can I make these cinnamon rolls ahead of time?

Absolutely! You can make these muffin tin cinnamon buns ahead of them. After rolling and cutting them as directed in the recipe instructions, place them in greased muffin pan or a 9x9 baking pan lined with parchment paper and cover them with cling wrap.

Place the tray in the refrigerator to make a fabulous breakfast in the morning. Before baking them in the oven, bring them to room temperature and let them sit for another 1 hour. Let them bake in the preheated oven for 20 minutes at 350F.

Can I freeze these cinnamon rolls before baking them?

Make the dough, layer the filling over it, then roll and cut them. Then, cover them in a pan before putting them in the freezer. Just be sure to let them come to room temperature before baking. Thaw them in the refrigerator overnight and bake them as directed. 

Can I use store-bought pizza dough instead of homemade dough for this muffin tin cinnamon buns recipe? 

Absolutely! For a quick cinnamon buns recipe, you can use pre-made pizza dough, which is available at most grocery stores. Just be sure to thaw it before using it. However, I recommend making these cinnamon buns from scratch using homemade dough for authentic taste and texture.

How long can I store the cinnamon rolls?

These cinnamon buns will stay fresh at room temperature for 2-3 days. Then store in the refrigerator in an airtight container for up to 5 days. 

Can I freeze the cinnamon rolls?

You can freeze the baked and cooled cinnamon buns in an airtight container for up to 2 months. Thaw and reheat them in the oven before serving. When ready to serve, defrost them in the refrigerator or at room temperature. Reheat the cinnamon buns at 350 degrees F for 10-15 minutes. Remember to freeze the rolls without icing to enjoy fresh cinnamon every time. Freeze the icing separately for the best taste and textures.

^{Approximate nutritional values:}

^‍_Servings:

_Dough:

• _{Calories: 123 kcal}
• _{Fat: 4 g}
• _{Carbohydrates: 20 g}
• _{Protein: 4 g}
• _{Sodium: 101 mg}
• _{Sugar: 5 g}

_Filling:

• _{Calories: 52 kcal}
• _{Fat: 3 g}
• _{Carbohydrates: 8 g}
• _{Protein: 0 g}
• _{Sodium: 24 mg}
• _{Sugar: 8 g}

_{Cream cheese frosting:}

• _{Calories: 54 kcal}
• _{Fat: 4 g}
• _{Carbohydrates: 6 g}
• _{Protein: 1 g}
• _{Sodium: 31 mg}
• _{Sugar: 6 g}

_{Note that these values are only approximate and may vary depending on the specific brands and types of ingredients used.}

^{Recipe adapted from Ambitious Kitchen}