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Muffin Tin Cinnamon Rolls

  • Total Time: 3 hours 15 minutes
  • Yield: 18 to 20 rolls 1x


Units Scale


  • 2 1/4 teaspoons active yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups flour

Cinnamon and Sugar Mixture:

  • 1/2 cup butter, melted
  • 1 1/4 cups sugar
  • 3 teaspoons cinnamon

Buttercream Frosting:

  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 to 5 tablespoons cream or half-n-half (enough for spreading consistency you like)


  1. Spray two 12-cup muffin tin pans (you’ll need to spray about only about 18-20 of the cups)
  2. Soften yeast in the warm water. Set aside
  3. In a small saucepan, scald milk and then pour into mixing bowl. Add sugar, oil and salt to the hot milk. Let cool to luke warm.
  4. Add egg, 1 1/5 cups of the flour and the softened yeast. Mix well then gradually add the remaining flour 1/2 cup at a time. Add enough flour until the dough pulls away from the sides (the dough should still be slightly sticky). Continue mixing for a few more minutes.
  5. Transfer dough to a large mixing bowl that has been sprayed with cooking spray. Cover and let rise in a warm place for 1 hour.

Cinnamon & Sugar:

  1. While dough is rising make sugar and cinnamon mixture by combing cinnamon and sugar in a bowl and mixing well.
  2. On a lightly floured surface, roll dough into a rectangle (about 20×12). Spread with melted butter and then generously sprinkle with cinnamon & sugar.
  3. Starting with long edge, roll jelly roll style, pinching edges to seal. Cut into 1 1/2-inch slices and place into greased muffin tins.
  4. Cover and let rise in a warm place for 1 1/2 hours. Bake at 350 for 15 to 18 minutes or until lightly browned. Frost while still warm.

Butter Cream Frosting:

  1. In a medium mixing bowl, beat butter until smooth. Add powdered sugar, vanilla and cream. Mix until smooth. Spread on warm cinnamon rolls.


  • The original recipes makes about 3 1/2 dozen and I usually don’t need that many so I always half the recipe. The recipe I have posted today is what I usually make, it’s been halved. If you double this recipe, it’s easiest if you divide the dough in half before rolling it out. So you’ll be rolling out two different rectangles.
  • Prep Time: 3 hours (includes rising time)
  • Cook Time: 15 minutes
  • Category: Bread
  • Cuisine: American