Cinnamon Roll Muffins

This has to be one of the lazier cinnamon roll recipes I’ve made, but every bit as good as the traditional cinnamon roll!

Cinnamon Roll Muffins | Bakers Royale

I’ve seen several version of this around the web and decided to give it a go with oil instead of butter along with a few other tweaks like adding honey graham crackers to the filling. The latter being something that gives the overall recipe a massive flavor boost.

And next to the filling, the streusel is key because it gives this cinnamon roll muffin — texture and a final sweet crunchy bite that can’t happen with just a simple glaze.

Cinnamon Roll Muffins via Bakers Royale

That’s it. I’m keeping it short because there is a little ankle biter nipping at me for some dinner right now. Sure I can put him off, but I just cant resist those chubby cheeks.

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this recipe

Cinnamon Roll Muffins

Yield: 1 dozen



  • 1/3 cup plus 2 tablespoons brown sugar
  • 1/4 cup graham cracker crumb
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 4 tablespoons butter, melted
  • 2 tablespoons water


  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 4 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoon butter, melted


  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla


  • 1 cup powdered sugar
  • 2-3 tablespoons milk


Preparation: Heat oven 375 degrees F. Fill muffin tin with liners.

To make filling: Place all ingredients in a small bowl and stir to combine. Transfer filling to a plastic bag.

To make streusel: In a large bowl, combine and whisk all ingredients but the butter. Pour in butter and using two forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.

To make batter: In a large bowl, combine and whisk together first four ingredients; set aside.  Place eggs and sugar in a stand mixer bowl and beat on high until light and fluffy, about 4 minutes. Turn down mixer to medium and slowly pour oil down the side wall of mixing bowl; continue with milk and vanilla. Turn off mixer and using a sturdy spatula or wooden spoon, fold in flour mixture until no streaks remain.

Assemble: Fill paper-lined muffin well one-third of the way up. Cut a small hole in the corner of filling bag, pipe about 1 1/2 teaspoons of filling on top. Layer batter on top of filling until it fills the well two-thirds of the way up. Sprinkle streusel on top. Bake at 375 degrees F until tester inserted in the center of muffins is free of wet batter, about 15-18 minutes. Remove from oven and transfer muffins to a wire rack to cook completely before glazing.

To make glaze: Combine powdered sugar and 2 tablespoons of milk  and whisk to combine. Add in more milk as needed for proper glazing consistency. Drizzle on top streusel.


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  1. Avatar for Naomi Robinson says

    Yum! I love this quick bread version of traditional yeast rolls, and the filling looks especially delicious! (Is there no cinnamon in the actual filling?)

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — July 22nd, 2015 @ 11:05 am

      Hi Caroline – Thanks for pointing that out. Oh, yes, there is cinnamon in the filling portion! I forgot to write it in. I’ve updated the recipe to reflect it.

  2. Avatar for Naomi Robinson says

    Love that you took the traditional cinnamon roll and gave it the lazy girl treatment, WHILE making it more delicious! <– All sorts of ingeniousness. The graham cracker addition to the filling sounds fantastic, I am wondering where that little tweak has been in my ?! These are sheer perfection, Naomi! Pinned!

  3. Avatar for Naomi Robinson says

    I’m all for lazy… Especially when it comes to baked goods. My patience goes out the door when it comes to baking. And these look totally decadent… So, yeah, it’s a winner.

  4. Avatar for Naomi RobinsonSandra says

    These are VERY good. Made them last night to take to a friend who had a minor surgery yesterday. They are very lovely and taste fantastic. I will say, DO NOT overfill a muffin cup, which is so easy to do when you are adding in 3 times. And I started my drizzle with 2T milk and should have started with one. It was thin but still very lovely. This recipe is a keeper. I can see it at a brunch wedding or baby shower :)

  5. Avatar for Naomi RobinsonJenny says

    I just made a coffee cake with a graham cracker streusel! Haven’t tried it yet, but I am hoping for great results!

  6. Avatar for Naomi Robinson says

    Those muffins look so good! I saw this picture and clicked on it right away! Cinnamon rolls are delicious, muffins are tasty, put ’em together and you have something scrumptious! Put butter on, dip them in coffee, eat them for a snack, eat them for breakfast, this is the perfect snack! Sweet and amazing.

  7. Avatar for Naomi RobinsonLindsey says

    :( I followed the directions to the T and for some reason mine did not turn out at all like yours. The streusel sunk down inside the muffins and made them have a sort of hollow like top.