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:
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.
Absolutely! You can skip the homemade icing on these and just use the icing from the cans of cinnamon rolls.
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.
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.
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
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.
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.
Close the bag and toss it around so all 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 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.
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.
Drizzle the icing over the muffins and serve warm or at room temperature.
Then serve and enjoy!
WANT MORE DELICIOUS RECIPES?
Cinnamon Roll Monkey Bread Muffins
Ingredients
- 24.8 ounces original cinnamon rolls (2-8 count cans)
- ⅔ cup light brown sugar, packed
- 1 teaspoon 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 teaspoon vanilla extract
- 1-2 Tablespoons whole milk
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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
