If you love cinnamon rolls, this mini cinnamon twist muffins recipe is destined to become a delicious addition to holiday breakfasts - Christmas, Thanksgiving, Easter - or any brunch spread. They are also vegetarian-friendly.
Made from scratch, these muffins combine the best of a cinnamon roll with the best of a cinnamon twist donut. Fluffy and soft with sweet cinnamon swirled throughout, these muffins are perfect for a casual breakfast and make a beautiful addition to holiday celebrations. Plus, they're ready in just a few hours, with most of the time waiting for dough to rise or bake.
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Ingredients
See the recipe card below for a full list of ingredients and quantities.
These twisted cinnamon rolls are made with an enriched dough, which has 'extra' ingredients—like sugar, eggs, milk, and butter—that create a softer, richer dough compared to a standard dough made with just yeast, flour, salt, and water. Here are a few key ingredients to note:
- A high quality flour truly makes a difference. Our top choices for all-purpose flours are King Arthur or Bob's Red Mill. For an even deeper dive, the Everyday Artisan Bread Course is a great resource with real-world test results.
- Honey helps activate the yeast faster and also sweetens the dough. You can substitute sugar for the honey if you prefer.
- We use unsalted butter in our baking to control the salt in the recipe. If using salted butter, we recommend a slight reduction of the salt in the recipe.
- Milk adds richness and softness to the dough. Whole, 2%, and 1% milk all work well. Warm the milk (100°F and 110°F) to help activate the yeast . Too hot, and it can kill the yeast (your dough won't rise); too cold the dough will rise very slow.
- A brush of heavy cream on the top before baking helps keep the muffin tops soft.
PRO TIP: USE A KITCHEN SCALE
Measuring by weight (using a scale) is much more accurate than measuring by volume (using measuring cups). If you have a kitchen scale, please use it! Kitchen scales are relatively inexpensive and make a huge difference. (No kitchen scale? Measure your flour with the scoop and level method for best results!)
How to Make Cinnamon Twist Muffins
These cinnamon muffins may seem like they have a lot of steps, but they're quite simple - I promise! Actual hands-on time is only around 30 minutes - the rest is just waiting for the dough to rise or bake. Here's the breakdown:
- Make the dough (10 minutes): Proof the yeast and mix the dough.
- First rise (1 hour) and mix filling (3 minutes): Cover the dough and let it rise in a warm place. Enriched dough doesn't rise a lot, but you'll see some rise. Mix the sugar, brown sugar, and cinnamon for the filling and set aside.
- Shape (15 minutes) and final rise (30 minutes): Roll the dough, add the filling, cut into strips, twist, and place in mini muffin tins for a second rise. Preheat the oven during this rise.
- Bake (15 minutes): Brush the tops of the muffins with heavy cream and bake until golden brown.
- Glaze (5 minutes): Remove muffins from muffin tins, let them cool for at least 15 minutes, glaze, and enjoy!
Make the dough
We're using our KitchenAid stand mixer with the dough hook to make this dough, but you can also mix it by hand or with a hand mixer. Start by combining the yeast, honey, and warm milk in a bowl and let sit for about 5 minutes to proof the yeast (images 1 & 2). The mixture should start foaming and form air bubbles - this activates the yeast and confirms your yeast is good! Add the eggs and mix to combine (3 & 4).
Next, add the flour, melted butter, and salt stirring until fully combined with no dry flour visible (5 & 6). Continue mixing for an additional 1-2 minutes to ensure everything is well mixed and knead the dough a little.
Rise and mix filling
Once the dough is fully mixed, cover the bowl and let it rise in a warm place. Placing it in the microwave or oven (with the light on or off) can help keep the temperature steady and draft-free. With the oven light on, it may rise faster - check it after 45 minutes instead of the full hour. If your home is warm (above 75°F) leaving the dough to rise on the countertop should be just fine.
When using the microwave or oven for dough rising, it's a good idea to place a reminder over the controls to prevent accidentally turning it on - not that we've ever done that ourselves! LOL
While the dough is rising, prepare the cinnamon sugar filling by combining the sugar, brown sugar, and cinnamon in a bowl (image 7). Stir until it is well mixed (8) and set aside until it's time to spread on the dough.
Shape and final rise
Roll out the dough and spread filling
After the dough has risen, transfer it to a lightly floured surface (image 9) and roll it into a 19x8 inch rectangle (10). Use a pastry scraper/chopper or knife to straighten the edges for even strips and less waste when cutting. Spread melted butter evenly over the dough, going all the way to the edges (11 & 12). Sprinkle the sugar-cinnamon filling over the buttered dough (13), and spread evenly from edge to edge (14).
In a traditional cinnamon roll, you typically leave about ½ inch of dough around the edges to help it stay together when rolled. However, for this recipe, we want the filling to reach all the way to the edges. Since the dough will be folded, cut, and twisted, we want that delicious cinnamon filling evenly distributed throughout.
Fold and cut the dough into strips
Fold the long edge over so you have a 'dough, cinnamon-sugar sandwich' (image 15). Using a ruler mark every ¾ inch along the dough (16). Using a sharp knife or pizza cutter, cut the filled dough into strips (17), you should end up with 24 strips of ¾ inch filled dough (18).
Place twists in muffin pan
Time to twist! If using a metal muffin pan, generously butter each muffin cup to prevent sticking (image 19) . Take a dough strip, twist the two ends in opposite directions to form a twist (20), wrap the twist around your finger (21), and place it into the buttered muffin cup (22).
TIP: We found the easiest way to fit the twisted cinnamon strips into the mini muffin cups was to place our finger with the twisted dough in the middle of the cup and then pull our finger out while tucking any ends into the space our finger made.
Repeat with the remaining strips. Lightly cover the dough and place in a warm place to rise for 30 minutes.
Bake
Brush the tops of the muffins with cream to help keep them soft as they bake. Bake until golden brown. If using a silicone muffin pan, it might take a few extra minutes for the dough to finish baking and get that golden brown color we are looking for.
Once they are done, remove from the oven. Remove the muffins from the muffin pan while still hot and let them cool on a cooling rack. Cooling them in the pan can make them harder to remove later and also make them sweat and get soggy.
PRO TIP: If you're having trouble getting the muffins out of the muffin cups, run a teaspoon around the edge and under the muffin scooping the muffin up and out of the muffin tin.
Glaze
Once the muffins have cooled, at least 10 minutes, mix powdered sugar, vanilla, and milk together to form a simple glaze. Add milk until you get the desired consistency. Use less milk for a thicker glaze that you can spread or more milk for a thinner glaze that you can drizzle. We use a spoon to drizzle our glaze over the tops of the muffins on the cooling rack. Add as much or as little glaze as you like.
Equipment
What mini muffin pan should you use?
We tested these in both metal and silicone mini muffin pans. They both worked great but there were a few differences to note.
A metal muffin pan MUST be buttered before using, skipping this step caused the muffins to stick every time! You don't need to butter the silicone as the muffins pop right out of them.
The silicone pan needs a little longer to bake in order to get that golden brown color. We also found they were a little softer on the sides and rose a little higher while baking, potentially due to straighter sides than the metal pans.
Both pans worked great so use what you have and like.
Favorite Riffs
Include additional 'warm spices' like a dash of ground cloves, nutmeg, or ginger. Add some chopped, roasted nuts (pecans, almonds, walnuts) to the filling. Use apple butter in place of the butter on the dough.
Use your favorite frosting. We are using a simple powdered sugar glaze on these cinnamon twist buns but these are equally good with a classic cream cheese frosting, maple frosting, or cinnamon glaze.
Make Ahead of Time
There are many ways to make these ahead of time. We've outlined a few of them here.
Bake in advance
Bake and store unglazed muffins in the fridge (up to 4 days) or in the freezer (up to 2 months). Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.
Freeze unbaked, formed muffins
To freeze and bake at a later date. Make per the recipe through forming the muffinsm but place them in an ungreased muffin tin. Place muffin pan in the freezer and freeze rolls about 2 hours or until they hold their shape. Once frozen, remove from pan, wrap them airtight in a group, or individually, store in an airtight container and return to the freezer.
To bake frozen rolls. Remove the rolls from the freezer the night before baking and place individual muffins in buttered muffin cups. Cover with a linen, wrap in a clean plastic bag and place in the refrigerator overnight. Bake the next morning as directed.
Alternate Baking Method for frozen rolls. Pull from the freezer in the morning, place in individual muffins in buttered muffin cups on the counter for at least 30 minutes while you preheat oven to 425°F. After brushing the top of the muffins with milk, loosely cover your dish with foil and place in the preheated oven. Immediately reduce the heat to 350 degrees. Bake 20-25 minutes covered, remove the foil and bake another 8-12 minutes until golden brown.
REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. If using the alternate baking method for frozen rolls we recommend using metal or silicone muffin pans.
Mixing dough day before
Mix the dough as directed, then cover with an airtight cover (or a piece of plastic wrap) and transfer to the fridge for up to 24 hours. The time in the fridge takes the place of the first rise on the counter. When you're ready to shape the cinnamon twists, pull the dough out of the fridge, let it warm up for an hour or so on the counter, then roll, fill, twist and bake normally.
How to Store
Store these mini muffins in an airtight container on the counter for up to 24 hours, in the fridge up to 4 days, and in the freezer up to 2 months. If storing longer than 1 day, we recommend leaving the glaze off and glazing right before serving. Reheat in a 300°F oven until warm.
Some FAQ's
YES! You can let the dough do its first rise in the fridge overnight. To shape the muffins, let the dough warm up for an hour or so on the counter, then roll, fill, twist and bake normally.
You can also bake the muffins in advance. Store unglazed muffins in the fridge up to 4 days or the freezer up to 2 months. Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.
See post above more even more information regarding muffins making in advance.
Yes! These muffins freeze quite well. Let cool completely, then store unglazed, cinnamon twist muffins in an airtight container in the freezer up to 2 months. Defrost in the fridge overnight and pop into a 300°F oven for 2-3 minutes to warm the rolls back up before glazing. We recommend freezing cinnamon twist muffins unglazed and adding the glaze right before serving.
The post above lists more information regarding freezing the muffins before baking.
No! This recipe is written for all purpose flour. You can use bread flour if you like and they will still work. One of the main differences between bread flour and all purpose flour is the amount of protein; bread flour has more protein. More protein will affect the texture but both will work great. We love the way Everyday Artisan Bread Course breaks this down so it is easily understood.
There are many reasons this can happen but two very common reasons.
1. Your yeast isn't active. Make sure you proof your yeast with milk at the correct temperature to ensure it's active. Remember, milk too hot will kill the yeast. No bubbles? It probably isn't active. Try some newer yeast.
2. Too much flour was used. The most reliable way to measure flour (and dry ingredients) is with a scale. If you are using an 'artisan flour' it may have different properties and you may need to use less (or more) flour to get the right dough feel. We suggest you make these twist muffins with all purpose flour first to see what the dough should feel like before trying artisan flours.
More breakfast pastry recipes
📖 Recipe
Mini Cinnamon Twist Muffins
- Total Time: 2 hours 5 minutes
- Yield: 24-28 muffins 1x
Description
If you love cinnamon rolls, these mini cinnamon muffins, "with a twist", are destined to be a delicious addition to holiday breakfasts - Christmas, Thanksgiving, Easter - or any brunch spread. They are also vegetarian-friendly.
Ingredients
DOUGH
- ½ cup milk (105°F to 110°F) (123 grams)
- 9 grams active dry yeast (2 ¼ teaspoons)
- 8 grams honey (1 teaspoon)
- 2 eggs
- 300 grams All Purpose flour (2 ½ cups)
- ¼ cup butter, melted
- ½ teaspoon salt (3 grams)
FILLING
- ¼ cup butter, melted
- 108 grams brown sugar (½ cup)
- 50 grams sugar (¼ cup )
- 18 grams cinnamon (3 Tablespoons)
- 2 Tablespoons heavy cream (for brushing on top)
GLAZE
- 114 grams powdered sugar (1 cup)
- ¼ teaspoon vanilla extract
- 2-3 Tablespoons milk, depending on desired consistency
Instructions
DOUGH
- Combine warmed milk, honey, and yeast in the bowl of a stand mixer or a large mixing bowl.
- Let the yeast proof for about 5 minutes, until the mixture has bubbles and looks kind of foamy.
- Add eggs and mix.
- Add flour, melted butter, and salt to the bowl and mix until all flour is incorporated and the dough has come together and is completely mixed.
- Cover the bowl with a tea towel and let rise at room temperature for 1 hour. Enriched dough doesn't rise as much as regular dough, but you'll still notice a visible rise in the dough, even if doesn't quite double in size.
PREPARE FILLING
- While the dough is rising, prepare the cinnamon-sugar filling. Combine brown sugar, sugar, and cinnamon in a bowl until well combined and there are no clumps. Set aside until ready to use.
FORMING MUFFINS
- If using a metal muffin pan, butter the muffin cups.
- Roll the dough out into a 19 inch x 8 inch rectangle. Use a knife or pastry scraper to straighten the edges allowing for even strips and less waste when cutting.
- Spread the melted butter evenly over the dough, make sure you go all the way to the edges.
- Spread the sugar-cinnamon mix evenly across the buttered dough - again, going all the way to the edge.
- Fold the dough in half along the long edge.
- Measure and mark every ¾ inch along the long side of the dough.
- Using a sharp knife, cut along the marks so you have 24 - ¾” wide strips.
- Take one folded strip of dough in your hands, twist the ends in opposite directions ,and roll the twist around one finger.
- Once rolled, place your finger into the middle of the buttered muffin cup and pull your finger out, tucking the end into the middle of the circle. NOTE: if using a silicone mini muffin tin, you don’t need to butter it first.
- Repeat until all strips are twisted and placed in the muffin pan.
- Cover with a clean towel and let rise for about 30 minutes.
- While the muffins are rising, preheat oven to 350°F.
BAKING CINNAMON TWIST MUFFINS
- Lightly brush the muffins with heavy cream.
- Place in the preheated 350°F oven and bake for 13-15 minutes, or until the tops are lightly browned. NOTE: When using a silicone muffin pan the baking time may need to increase by 5-8 minutes.
- Remove from the oven and remove the muffin twists from the muffin pans and cool on a wire rack.
GLAZE
- Once muffins have cooled for at least 10 minutes they are ready to glaze.
- Combine powdered sugar, vanilla, and 1 Tablespoon milk in a medium mixing bowl and mix until combined.
- Continue adding milk a little at a time until you reach desired consistency.
- Spread or drizzle over the cooled cinnamon rolls. NOTE: if you want to frost with a ‘thicker’ layer you may want to double the recipe and make sure you have a stiff consistency.
- Serve.
Notes
Equipment. Both metal and silicone muffin pans work great. Using silicone pans may require an extra 5-8 minutes to bake and come out a little lighter in color. Metal muffin pans need to be well buttered before adding cinnamon twisted dough. Use a stand mixer, hand mixer, or mix by hand.
Substitutions and Riffs. Substitute some (or all) of the brown sugar for granulated sugar. This is a very cinnamon forward roll, but feel free to add more or less cinnamon to suite your tastes. Mix it up by adding some chopped, toasted pecans or walnuts to the filling. Use sugar instead of honey in the dough. For a thicker glaze, use cream instead of milk. It may take more cream to reach the desired consistency if you want to drizzle the glaze over the rolls.
Have fun with your glaze! We love these with a simple glaze (recipe included), but a cream cheese frosting (like in these Small Batch Cinnamon Rolls) or an easy maple fudge frosting would also be great. Add some chopped, roasted nuts to the frosting or on top once frosted. Add a dash of cinnamon to the glaze.
If you're having trouble getting the muffins out of the muffin cups, run a teaspoon around the edge and under the muffin scooping the muffin up and out of the muffin tin. It is easiest to remove the muffins while still hot and let cool on a wire rack.
These muffins freeze great. Freeze formed, unbaked muffins up to 2 months. Freeze baked, unglazed muffins up to 2 months. See post above for more information.
Store baked cinnamon muffins in an air tight container on the counter for up to a day or in the fridge for up to 4 days. If storing longer than 1 day we recommend storing them unglazed and glaze right before serving. Reheat in a 300°F oven until warm (about 3-4 minutes), glaze and serve.
- Prep Time: 20 minutes
- Inactive Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 118
- Sugar: 10.1 g
- Sodium: 51.3 mg
- Fat: 4 g
- Carbohydrates: 19.1 g
- Protein: 2 g
- Cholesterol: 22.7 mg
Rhonda @ Appetizer Bliss says
I love cinnamon twist donuts and these reminded me of them. These were both easy and fun to make. They looked great on a platter at brunch plus the mini size is so cute!
Dev D says
I never realized how easy it is to use a soft silicone baking tray for mini muffins or cupcakes! such a game changer, and these are great for a morning treat
Rhonda says
We love the silicone trays and especially with these treats!