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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.