Not-too-sweet muffins with a few simple swirls of cinnamon throughout. Just like a warm comforting cinnamon roll in muffin form!


Aren’t these muffins adorable? They look like exactly like a cinnamon roll transformed into a muffin. Instead of waiting for a yeast dough to proof and rise, these quickbread muffins are quick and no fuss, which means you get to eat them sooner!


I have to admit, I’m not the first person to think of these. I saw pictures online and decided I had to make them and also put my own spin on them. These muffins can very easily be made vegan. You can also add a cream cheese frosting, but I decided to opt out and keep them vegan.


Instead of just having a little swirl of cinnamon on top, I decided to add one in the middle so it would be more like eating an actual cinnamon roll. I also altered the recipe a little bit to make these more suitable as a grab and go breakfast or snack. They’re fluffy, cinnamon-y, and not too sweet. Since they’re in the wrapper, these muffins are also super portable!


They’re really easy to make. I loved layering in the batter with the cinnamon swirl, and the cinnamon mixture smelled so good! I almost couldn’t wait to eat these guys. Plus, they’re really good straight out of the oven, and the spices make the entire kitchen smell amazing.


You just start off with a layer of batter that fills about half the muffin tin, a simple batter that takes only a few minutes to whip up. Then, you make a cinnamon sugar mixture and put it in a zip top bag or a squeeze bottle. Squeeze a swirl of that, then top with another layer of batter, and finish off with another swirl of your cinnamon mixture!


Then it’s off to the oven to bake for a quick 20 minutes, or until a toothpick inserted comes out clean. Wait for them to cool before eating them. 

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Cinnamon Roll Muffins {Vegan Option}
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2486 calories
359 g
200 g
107 g
32 g
43 g
730 g
761 g
210 g
1 g
58 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2486
Calories from Fat 940
% Daily Value *
Total Fat 107g
Saturated Fat 43g
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 46g
Cholesterol 200mg
Sodium 761mg
Total Carbohydrates 359g
Dietary Fiber 7g
Sugars 210g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 1/2 cup (100g) white sugar
  2. 1/4 cup (56g) oil
  3. 1 large egg, room temperature
  4. 1/2 teaspoon vanilla extract
  5. 3/4 cup (180g) milk of choice
  6. 1 and 1/2 cups (185g) white whole wheat flour (all purpose works too)
  7. 2 teaspoons baking powder
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon ginger
  10. 1/4 teaspoon nutmeg
For the cinnamon swirl
  1. 3 tablespoons hot melted coconut oil
  2. 1/2 cup (100g) white sugar
  3. 1/2 Tablespoon cinnamon
  1. 1. Preheat oven to 350 F/ 180 C. Line a 12-count muffin tin with cupcake liners.
  2. 2. In a large bowl, mix together oil and sugar for the muffin batter. Add in egg, vanilla, and milk and whisk until well combined.
  3. 3. Add in flour, salt, baking powder, nutmeg, and ginger and whisk until just combined.
  4. 4. To make the cinnamon mixture, stir together the hot coconut oil and sugar. Mix in cinnamon.
  5. 5. Fill all your muffin cups halfway with batter, and add a swirl of cinnamon mixture. Fill up the cups to the top with batter, then finish off with another cinnamon swirl.
  6. 6. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
Little Lady Nibbles

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