When Cinnamon Rolls Meet Muffins

I have an obsession with cinnamon rolls.  Flat out, not an exaggeration.  This one time while I was doing some shopping in the market (Pike Place) and I stopped by Cinnamon Works on my way home because they had these massive cinnamon rolls that I thought would be a nice treat for my husband.  I will tell you now, this story doesn’t really have a happy ending.  When I got it home, I thought I would have a little taste, just to make sure it was good.  Boy was it good!  As the day went on I had more and more little nibbles of it.  By the time, he got home there wasn’t anything left…I was also so ashamed that I feel the need to tell him that I got him a little treat and then ate it all.  Yeah, he hasn’t let me forget it.  But, yes I have a serious obsession with cinnamon rolls.

This is what has brought me to cinnamon roll muffins.  Very often, I want a cinnamon roll for breakfast but I just don’t have the time or the patience to do it.  Because of that, I have developed a fondness for cinnamon roll muffins.  Are they as good as cinnamon rolls?  No, that would be impossible. Since I had the day off, and my husband is playing hooky from work so he can study up for finals in his Master’s classes, I figured I would make him a nice breakfast so he would have brain fuel to study.  I forgot how nice it was to have breakfast together, or even just a cup of coffee in the morning.

I have been feeling homesick recently, so I love a chance to use pecans from home.  Even better when they are covered in lots of sugar!  I also have to admit that this is the first time I have actually baked since I started my new job.  I feel a little guilty about it, but with Passover and getting used to my new schedule, I haven’t had much time.  I am trying to do a better job of balancing everything, I know it will take time to find a good rhythm.

I will get around to making cinnamon rolls at some point (I found a recipe for apple pie cinnamon rolls, stay tuned for those) but for now these will hold me over.

Cinnamon Roll Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Inspired by Some The Wiser


Muffin Batter

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3 tablespoon vegetable oil
  • 1 egg
  • 1 cup milk


  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 1/2 cup chopped pecans
  • 3 tablespoons vegetable oil


  1. Preheat oven to 400° F.  Liberally spray a muffin tin with cooking spray.
  2. In a medium bowl, whisk together dry ingredients.  In a larger bowl, combine wet ingredients.  Add dry to wet and mix until just combined.
  3. In yet another bowl, combine the ingredients for the topping.  Take half of the mixture and fold it into the muffin batter.
  4. Evenly distribute the batter into 12 muffin cups.  Sprinkle with the remainder of the topping and lightly press it into the batter.  Bake for 15 minutes.
  5. Let cool in muffin tin for a few minutes before transferring to a wire wrack.

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