confetti cinnamon roll muffins
Prep time
Cook time
Total time
These easy confetti cinnamon roll muffins are as simple as making some regular cinnamon roll dough, but then giving them an upgrade by baking them in a muffin tin. Oh, and we can't forget the rainbow sprinkles and classic 3 ingredient powdered sugar frosting!
Serves: about 8-10 cinnamon rolls
cinnamon rolls
  • 2¼ tsp yeast (1 package)
  • 1 cup milk, lukewarm (about 90ºF)
  • 1 tbsp granulated sugar
  • 4 cups all purpose flour
  • ½ tsp salt
  • 1 egg, room temp
  • 4 tbsp butter, melted
  • ¼ cup butter, softened
  • ½ cup brown sugar
  • 2 tbsp cinnamon
  • 3-5 tbsp sprinkles (more/less depending on how colorful you want your rolls to be!)
  • 1¼ cup powdered sugar
  • 2-3 tbsp milk (depending on how thick/thin you like your frosting)
  • 1 tsp vanilla
  • extra sprinkles for decoration
  1. In a small bowl, whisk together lukewarm milk, yeast, and 1 tbsp of sugar. Set aside for about 5 minutes, until the yeast has proofed and is nice and frothy.
  2. Meanwhile, in a large bowl, combine flour, remaining 3 tbsp sugar, and salt (you could do this in a stand mixer fitted with a paddle attachment, but I prefer doing this by hand). Make a well in the center and pour in the milk/yeast mixture, along with the room temperature egg and melted butter. Mix until well incorporated.
  3. Once a rough rough has been formed, place on a lightly floured surface and knead for a couple minutes, adding flour as needed to prevent sticking, until the dough is slightly tacky but mostly smooth. Place into a well-oiled bowl (I just use the same bowl I made the dough in because I'm lazy, but a new, clean bowl is ideal), cover with a damp dish towel, and let it rise for about 45 minutes or up to an hour. I always let mine rise in my microwave, because it is relatively warm and draft-free.
  4. Preheat oven to 350ºF. When the dough has doubled in size, punch it down, then remove from the bowl onto a lightly floured surface. Roll out the dough into about 20 inch by 18 inch rectangle, about ¼ inch in thickness.
  5. Spread the softened butter over the entire surface. Then, sprinkle over brown sugar, cinnamon, and sprinkles. Starting from the longer side, carefully roll the dough into a log. Pinch the seam of the dough to seal the log.
  6. Using a knife (OR dental floss... I just use a knife because it doesn't matter if your rolls aren't perfect. They're baked in a molded tin anyways), cut the log into 8 equally sized pieces. If you don't like yours as big, you can do 10, but you might not get the signature "muffin top"! I find it easy with 8 because not only does it make big giant muffins, you can just halve the log over and over again until you get 8 pieces.
  7. Grease a muffin tin, placing one cinnamon roll into each well. Cover with a damp towel, and let rise for an additional 30 minutes. Then, bake in preheated oven for 23-25 minutes, until the muffins are puffy and golden-brown.
  8. While the cinnamon roll muffins are baking make the frosting. In a small bowl, whisk the milk into the powdered sugar gradually, until desired consistency is reached. Whisk in vanilla, then set aside for later.
  9. Serve the cinnamon rolls fresh out of the oven with a generous drizzle of the frosting and a pinch of sprinkles, along with a glass of milk. Enjoy!!!
Recipe by My Southern Sweet Tooth at