Cinnamon rolls muffin pan baked into soft, tall, individual rolls with classic cinnamon filling and a tender brioche-style dough.
These cinnamon rolls are made with traditional roll dough, simply baked in a muffin pan for perfectly shaped individual portions.
Baking cinnamon rolls in a muffin tin helps them rise evenly, hold their shape, and bake through without drying out.
Why you’ll love this recipe
- Individual rolls with tall, bakery-style shape
- Same classic cinnamon roll dough, no muffin batter
- Even baking and clean edges thanks to the muffin pan
Ingredients you need
- All-purpose flour
- Milk
- Instant dry yeast
- Granulated sugar
- Brown sugar
- Unsalted butter
- Egg
- Ground cinnamon
- Vanilla extract
- Salt
- Cream cheese
- Powdered sugar
- Heavy cream
Tips for this recipe
- Bake until just golden to keep the centers soft
- Grease the muffin pan well to release the rolls easily
- Don’t overfill the cups, the dough will rise
- Place the rolls seam-side down to keep them tight
How to Make Cinnamon roll muffins
All my cinnamon roll variations start from this classic cinnamon rolls recipe.
Mix warm milk with the yeast and let it sit for 10 minutes until foamy.
Combine flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
Add the yeast mixture, egg, and softened butter.
Knead for 5–7 minutes until the dough is soft and slightly sticky. Cover and let rise in a warm place for 1½ to 2 hours, until doubled in size.
Mix softened butter, brown sugar, cinnamon, and vanilla in a bowl until smooth and creamy.
Roll out the dough into a large rectangle on a lightly floured surface or parchment paper.
Spread the cinnamon filling evenly over the dough. Roll tightly into a log, then cut into 12 equal rolls using a sharp knife or dental floss.
Place each roll into a greased muffin cup, cut side up. Let rise again for 45 minutes to 1 hour, until puffy.
Bake at 356°F / 180°C for 20–25 minutes, until lightly golden on top but still soft in the center.
I top these rolls with my cream cheese frosting for cinnamon rolls.
Beat cream cheese, butter, powdered sugar, and vanilla with an electric mixer for about 2 minutes, until smooth and creamy.
Spread the frosting over the warm rolls so it melts into the swirls, then serve immediately.
Serving suggestions
Serve warm with cream cheese glaze, caramel drizzle, or a simple dusting of powdered sugar.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat briefly before serving.
Recipe variations
- Top with vanilla glaze instead of cream cheese
- Add chopped nuts to the filling
- Swap cinnamon for pumpkin spice
- Use chocolate spread instead of cinnamon sugar
If you love chocolate, try my chocolate cinnamon rolls for a richer, extra-indulgent twist on the classic.
Recipe Questions
Are these muffins or cinnamon rolls?
These are classic cinnamon rolls baked in a muffin pan, not muffin batter.
Can I make them ahead?
Yes, you can prepare and shape them the day before and bake the next morning.
Can I freeze them?
Yes, freeze baked rolls without glaze and thaw before reheating.
More Cinnamon Roll Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Cinnamon Rolls Muffin Pan
- Total Time: 40 minutes
- Yield: 12 rolls
Description
Cinnamon rolls baked in a muffin pan for perfectly shaped individual rolls. Soft brioche dough, classic cinnamon filling, and cream cheese icing. Makes 12 cinnamon rolls.
Ingredients
Brioche Dough
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
Cinnamon Filling
- 100 g (½ cup) of softened unsalted butter
- 100 g (½ cup) of brown sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of vanilla extract
Cream Cheese Icing
- 100 g (½ cup) of cream cheese
- 40 g (3 tablespoons) of softened unsalted butter
- 60 g (¼ cup) of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
Brioche Dough
- Rehydrate the baker’s yeast in lukewarm milk and let it rest for 5 to 10 minutes.
- Place the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook and mix briefly.
- Add the milk and yeast mixture, egg, and melted butter, then knead for 5 to 7 minutes until the dough is smooth, slightly sticky, and pulls away from the sides of the bowl.
- Cover and let rise in a warm place for 1½ to 2 hours, until doubled in size.
Filling
- Place the softened butter, brown sugar, cinnamon, and vanilla in a bowl.
- Mix until smooth and spreadable.
Assembly and Baking
- Transfer the dough to a lightly floured surface and gently deflate it.
- Roll into a large rectangle about 5 mm thick.
- Spread the cinnamon filling evenly over the dough.
- Roll tightly into a long log.
- Cut into 12 rolls, about 2–3 cm wide, using a knife or dental floss.
- Place each roll into a greased muffin pan.
- Cover and let rise for 30 to 45 minutes.
- Preheat the oven to 356°F (180°C).
- Bake for 20 to 25 minutes, until puffed and golden.
Cream Cheese Icing
- Place the softened butter, cream cheese, powdered sugar, and vanilla in a bowl.
- Beat until smooth and creamy.
- Spread or brush the icing over the warm cinnamon roll muffins and serve.
Notes
Storage: Store covered at room temperature for 1 day or in the fridge for up to 3 days. Reheat slightly before serving.
Tips:
- Use a muffin pan to keep rolls evenly shaped and prevent spreading
- Slightly sticky dough gives softer cinnamon rolls
- Do not overbake; the center should stay soft
- Ice while warm for a melt-in finish, or cool for a thicker glaze
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: rolls, breads
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 416
- Sugar: 20 g
- Sodium: 241.3 mg
- Fat: 18.7 g
- Carbohydrates: 55.3 g
- Protein: 7 g
- Cholesterol: 63.8 mg
Mélanie
A nice change from the traditional recipe, but I found them a bit drier than usual. I'll shorten the baking time next time I make them. Thanks for the recipe!