Description
These soft, buttery cinnamon roll muffins capture all the comforting, spiced flavors of a classic bakery roll without the lengthy yeast rising time. Featuring a light, fluffy sponge with a rich cinnamon-brown sugar swirl and chopped pecans, they are finished with a tangy cream cheese glaze. Perfect for busy mornings, these handheld treats offer a sophisticated balance of sweetness and warmth in every bite.
Ingredients
2 cups all-purpose flour
3 tsp baking powder
0.5 tsp fine sea salt
0.25 cup granulated white sugar
3 tbsp melted butter
1 large egg
1 cup whole milk
1 cup brown sugar, packed
3 tsp ground cinnamon
1.5 cups chopped pecans
2 oz softened cream cheese
1 cup powdered sugar
Instructions
Preheat your oven to 400 degrees Fahrenheit and grease a 12-cup muffin tin.
In a large bowl, sift together the flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk together the melted butter, egg, and whole milk.
Slowly combine the wet ingredients into the dry ingredients until just moistened.
In a small bowl, mix the brown sugar, cinnamon, and chopped pecans.
Spoon a small amount of batter into each muffin cup, top with a layer of the cinnamon-pecan mixture, and repeat layers until cups are filled.
Bake for 15 minutes or until set and golden brown.
While muffins cool slightly, beat the cream cheese and powdered sugar until smooth to create the glaze.
Drizzle the glaze over the warm muffins before serving.
Notes
Ensure the ingredients like butter and eggs are at room temperature for better mixing. If you prefer, swap pecans for walnuts or omit nuts entirely for a nut-free version. Store any leftover muffins in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg