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Cinnamon Roll-Stuffed Chocolate Chip Muffins

Stuffed with a luscious gooey cinnamon roll filling and packed with lots of gooey chocolate and glaze, these dynamite muffins are the absolute best way to get your cinnamon roll fix!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 3 tablespoons butter softened
  • 1/3 cup coconut sugar (or brown sugar
  • 3 teaspoons ground cinnamon
  • 1-1/2 tablespoons water
  • 2-1/2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup coconut sugar or brown sugar
  • 1/2 cup plain yogurt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3/4 cup mini semisweet chocolate chips
  • GLAZE:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2-3 tablespoons milk


  • Make the filling: In a small bowl, whisk all filling ingredients until smooth and creamy. Set aside for a moment.
  • Make the muffin batter: Preheat oven to 425F and lightly grease a 12-cup muffin tin. In a large bowl, combine flour, baking powder, and salt. In a separate bowl, beat butter, sugar, yogurt, eggs, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips.
  • Fill prepared muffin tin cups half full of batter. Top each with 1 tablespoon cinnamon roll filling. Gently spoon remaining muffin batter over top.
  • Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15 minutes or until golden. Cool muffins in pan 10 minutes, then transfer to a wire cooling rack to cool.
  • Make the glaze: In a small bowl, whisk all glaze ingredients until smooth and drizzling consistency. Evenly drizzle glaze over slightly-cooled muffins. Enjoy!


Store muffins in an airtight container at room temperature up to 2 days.