Homemade Cinnamon Roll Muffins

Makes 12 muffins

1 hr

Tender muffins layered with cinnamon-sugar filling and topped with a cream cheese glaze.

prepPreheat oven to 375°F / 190°C
prepLine a 12-cup muffin pan with paper liners; lightly spray with nonstick cooking spray if desired
165 g packed light brown sugar	Combine brown sugar, cinnamon & flour	Stir in butter until thick paste forms	Fill muffin cups, layer filling & batter, swirl tops	Bake 375°F / 190°C, 18–22 min until golden	Cool in pan 5 min, then on rack 10–15 min	Spoon glaze over warm muffins, let sit 5 min
2 1/2 teaspoons ground cinnamon
1 tablespoon all-purpose flour + 43 g unsalted butter, melted (for filling)
250 g all-purpose flour	Whisk together dry ingredients	Gently stir wet into dry until just combined
3 teaspoons baking powder
1/2 teaspoon salt
50 g granulated sugar
43 g unsalted butter, melted and slightly cooled	Whisk together wet ingredients
1 large egg
240 ml whole milk
1 teaspoon vanilla extract
57 g cream cheese, softened	Beat cream cheese until smooth	Add powdered sugar & vanilla, mix until combined	Add milk & beat until smooth	Add heavy cream if needed until pourable
120 g powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
1 tablespoon heavy cream or additional milk, if needed

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