Cinnamon Roll Monkey Bread Muffins

These Cinnamon Roll Monkey Bread Muffins have simple ingredients, are super tasty and are the perfect quick recipe to get on the breakfast table!

A SWEET BREAKFAST (OR DESSERT) RECIPE

If you enjoy a sweet breakfast then this recipe is for you! These Cinnamon Roll Monkey Bread Muffins are so incredibly tender and gooey and they are great for serving a small crowd. Plus they are super easy and they contain ingredients that you most likely already have on hand!

FREQUENTLY ASKED QUESTIONS:

What kind of cinnamon rolls should I use?

I just use the original rolls for this recipe. They are normal size with 8 rolls per container. You can switch it up with other flavors of cinnamon rolls if you’d like.

Can I just use the icing that comes with the cinnamon rolls?

Absolutely! You can skip the homemade icing on these cinnamon and just use the icing from the cans of rolls.

Do these stick to the pan?

While they do have a sticky addition to the recipe, you are spraying the pan in advance to help them come out. With baking, I always suggest using a nonstick spray that has flour in it, like Baker’s Joy. You will have best results letting sit for about 5 minutes and then using a fork and gently removing them from the pan.

How do I store leftovers?

These can be stored in an airtight container on the countertop where they will keep for up to 3 days. You can reheat in the microwave for 10-15 seconds until heated through.

Pinterest image of Cinnamon Roll Monkey Bread Muffins on white plate with bite removed covered in glaze.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cinnamon rolls
  • light brown sugar
  • ground cinnamon
  • unsalted butter
  • cream cheese
  • powdered sugar
  • vanilla extract
  • milk
Ingredients needed: cinnamon rolls, light brown sugar, ground cinnamon, unsalted butter cream cheese, powdered sugar, vanilla extract and whole milk.

HOW TO MAKE CINNAMON ROLL MONKEY BREAD MUFFINS:

Preheat the oven to 375°F. Place a piece of foil (or a large baking sheet) on the bottom rack of your oven to catch any drippings (these can be gooey!) Spray a 12-cup muffin tin with nonstick baking spray (like Baker’s Joy), set aside. Separate the rolls, cut them into 6ths then set aside.

Cinnamon rolls cut into pieces.

In a gallon-sized ziploc bag add the brown sugar and cinnamon, close it and toss to combine.

Brown sugar and cinnamon in ziptop bag.

Add the cinnamon roll pieces to the cinnamon mixture.

Cinnamon rolls added to bag with brown sugar and cinnamon.

Close the bag and toss it around so all the rolls are coated.

Bag shaken and cinnamon rolls covered in the brown sugar cinnamon mixture.

Place 8 pieces of the rolls into each muffin tin, press it down slightly, set aside.

Cinnamon roll pieces added to a muffin tin.

In a small saucepan add the butter and brown sugar. Place it over medium-low heat, stirring constantly until it comes to a boil.

Butter and brown sugar melted in saucepan.

Pour this mixture evenly over each muffin well.

Sauce drizzled over cinnamon roll pieces in muffin tin.

Bake for 14-16 minutes until the glaze is bubbly and the tops of the muffins are browned and crisp. The glaze may overflow the pan, this is why you need to add a baking sheet on the rack below it in the oven. Let the muffins cool in the tin for 5-8 minutes. Take the muffins out by running a butter knife around the perimeter and scooping them out underneath. Place on a wire rack to cool.

Finished muffins in muffin tin.

Note: you can skip this step if you just want to use the icing that came with the cinnamon rolls. While the muffins cool, make the icing by creaming the cream cheese in a small bowl until smooth. Add the powdered sugar and mix it in until smooth. Add the vanilla and the milk, starting with 1 tablespoon of milk, mix it in until smooth. The mixture should be thick but pourable, add more milk if needed.

Glaze mixed together in bowl.

Drizzle the icing over the muffins and serve warm or at room temperature.

Glaze being drizzled over muffins on wire rack.

Then serve and enjoy!

Close up of Cinnamon Roll Monkey Bread Muffins on white tray with glaze on top.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Cinnamon Roll Monkey Bread Muffins on white plate with bite removed covered in glaze.

Cinnamon Roll Monkey Bread Muffins

These Cinnamon Roll Monkey Bread Muffins have simple ingredients, are super tasty and are the perfect quick recipe to get on the breakfast table!

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Course: Breakfast

Cuisine: American

Keyword: Cinnamon Roll Monkey Bread Muffin Recipe, Cinnamon Roll Monkey Bread Muffins, Monkey Bread Muffins

Prep time: 15th minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Servings: 12

Calories: 410kcal

Author: Brandie @ The Country Cook

Ingredients

  • 24.8 ounces original cinnamon rolls (2-8 count cans)
  • cup light brown sugar, packed
  • 1 test ground cinnamon

For the glaze:

  • ½ cup unsalted butter
  • ½ cup light brown sugar packed

For the icing:

  • 2 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • ¼ test vanilla extract
  • 1-2 s tablespoon whole milk

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Instructions

  • Preheat the oven to 375°F. Place a piece of foil (or a large baking sheet) on the bottom rack to catch any drippings (these can be gooey).

  • Spray a 12-cup muffin tin with nonstick baking spray (like Baker’s Joy), set aside.

  • Separate the rolls, cut them into 6ths, set aside.

  • In a gallon-sized ziploc bag add the brown sugar and cinnamon, close it and toss to combine.

  • Add the cinnamon roll pieces to the cinnamon mixture in the bag.

  • Close the bag and toss it around so the rolls are coated.

  • Place 8 pieces of the rolls into each muffin tin, press it down slightly, set aside.

  • In a small saucepan add the butter and brown sugar. Place it over medium-low heat, stirring constantly until it comes to a boil.

  • Pour this mixture evenly over each muffin well.

  • Bake for 14-16 minutes until the glaze is bubbly and the tops of the muffins are browned and crisp. The glaze may overflow the pan, this is why you need to add a baking sheet or piece of foil on the rack below in the oven.

  • Let the muffins cool in the tin for 5-8 minutes. Take the muffins out by running a butter knife around the perimeter and scooping them out underneath. Place on a wire rack to cool.

  • Note: you can skip this step if you are using the icing that comes with the cinnamon rolls. While the muffins cool, make the icing by creaming the cream cheese in a small bowl until smooth.

  • Add the powdered sugar and mix it in until smooth. Add the vanilla extract and the milk, starting with 1 tablespoon of milk, mix it in until smooth. The mixture should be thick but pourable, add more milk if needed.

  • Drizzle the icing over the muffins and serve warm or at room temperature.

Notes

  • We use original cinnamon rolls for this, feel free to try other kinds.
  • Feel free to use the icing that comes with the cinnamon rolls rather than making the icing from scratch.
  • Freezing is not recommended.

Nutrition

Calories: 410kcal | Carbohydrates: 61g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monnounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 443mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 44g | Vitamin A: 302IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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