Iced Cinna-Roll Muffins

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Iced Cinna-Roll Muffins
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 tablespoons sugar
  • 2 1/3 tablespoons ground cinnamon
  • Cinnamon candies, for topping


Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, cinnamon and salt. In a large bowl, whisk the buttermilk, oil, sugar, vanilla extract and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

Divide the batter among the liners (fill about three-quarters).

Mix the 4 tbsp. sugar and 2 1/3 tbsp. cinnamon. Sprinkle 4 tbsp. of cinnamon sugar mixture on top of muffins. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

After muffins have cooled drizzle with mixture of 1 cup confectioners' sugar with 1 tbsp. water (add more if too thick). cooled muffins. Sprinkle with remaining cinnamon sugar and cinnamon candies.