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Cinnamon Roll Monkey Bread Muffins Recipe

posted by Allison Mattina on September 30, 2015

Use cinnamon rolls for this easy and tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.

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Cinnamon Roll Monkey Bread Muffins - Use cinnamon rolls for this tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.

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Hello, everyone! This is Allison from Celebrating Sweets. I’m here with another tasty treat to satisfy your sweet tooth.

Are you ready for fall? Hopefully you’re enjoying cooler temperatures and preparing for the change of seasons. Bring on the boots, scarves, and pumpkin lattes – I am ready!

Today I’m bringing you Cinnamon Roll Monkey Bread Muffins! I love these “muffins” for mornings when there is a chill in the air. They are warm, comforting, and they just beg to be accompanied by a cup of coffee or tea. They’re perfect for the months of cool weather ahead.

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Cinnamon Roll Monkey Bread Muffins - Use cinnamon rolls for this tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.

These Cinnamon Roll Monkey Bread Muffins are exactly what they sound like: Monkey Bread meets Cinnamon Roll! And what a delicious combination they are!

These muffins are made by cutting store bought cinnamon rolls into pieces. The pieces get piled into a muffin tin and smothered in a brown sugar caramel mixture. They’re baked until puffed up and tender (side note: your house will smell amazing). And of course, like any good cinnamon roll, these get topped with cream cheese frosting!

Cinnamon Roll Monkey Bread Muffins - Use cinnamon rolls for this tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.

On the topic of frosting, I’m going to be honest with you. For these pictures, I put pretty little drizzles of frosting on each muffin. But, when it actually came time to eat them, my family smothered them in frosting. Who wants a little tiny drizzle of frosting? Not this girl! I refrained a bit so you could actually see what the muffins look like, but just know that the frosting recipe makes enough to generously frost these babies.

Cinnamon Roll Monkey Bread Muffins - Use cinnamon rolls for this tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.

Aside from being delicious, these monkey bread muffins are also fun! My four year old, Jake, helped me make them, and he had a blast. It’s so nice to make a recipe that is simple, fun, and creative. Take a regular can of store bought cinnamon rolls and do a little something different. Your friends and family will be glad you did, and you’ll get to watch these muffins get devoured piece by piece.

[Tweet “Can’t wait to try Cinnamon Roll Monkey Bread Muffins from @julieseats!”]

Cinnamon Roll Monkey Bread Muffins

Ingredients

Muffins

  • One 17.5 oz can (unbaked) cinnamon rolls
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 teaspoon milk

Icing

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted if lumpy
  • 2 teaspoons milk

Instructions

  1. Muffins:
  2. Preheat oven to 375°F. Grease 7 cups of a muffin tin, set aside.
  3. Cut each cinnamon roll into 8 or 9 pieces (if they start to fall apart a little that’s OK. Just press them back together). Divide the pieces between 7 muffin cups, pressing the pieces together as you place them in.
  4. In a small saucepan, bring butter, brown sugar, and 1 teaspoon of milk to a boil. Stir until smooth and combined. Pour the brown sugar mixture evenly over each of the muffins. Bake for 10-12 minutes, until puffed up and cooked through. Meanwhile, prepare the icing (see below).
  5. Cool the muffins just slightly before carefully removing from the pan. I run a knife around the outside of each one to help them come out of the pan easier. Drizzle or pour cream cheese icing over the top of each muffin. Serve immediately.
  6. Icing:
  7. Using a hand mixer or stand mixer, beat all ingredients until smooth and creamy. Add more milk or powdered sugar, if necessary, to reach your desired consistency.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2924kcal Calories from fat 1151
% Daily Value
Total Fat 128g 197%
Saturated Fat 53g 265%
Transfat 1g
Cholesterol 187mg 62%
Sodium 4564mg 190%
Carbohydrate 419g 140%
Sugars 137g
Protein 34g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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    Comments

  • Anu-My Ginger Garlic Kitchen


    Oh my gosh! I am so much in love with apples. And these gorgeous, delicious, cinnamony muffins are calling my name. Oh, that cream cheese icing so so YUM! AH-MAZING share!

  • tonya


    My “Mini Me” would love this recipe! This is right up our alley! Thanks for sharing this one Allison!

  • Kelly


    I love the cinnamon roll flavors in here! Looks incredible and perfect for fall!

  • Dorothy @ Crazy for Crust


    I could eat the whole batch, seriously!!

  • Danielle | The Creative Bite


    I will take a batch of these this weekend, they look amazing!

  • Teresa


    This sounds great! I have a question though…What do you do with the frosting that is already included with the canned cinnamon rolls?

    • Allison Mattina


      Hi Teresa! Great question. I didn’t use the icing that came with my cinnamon rolls. Feel free to skip making the icing and use what comes with the cinnamon rolls, if you don’t want to waste it.

  • Hayley @ The Domestic Rebel


    I’m willing to bet that I could inhale the entire batch of these muffins if they were in front of me. Love them!

  • Baking Tuts


    YES!! PLEASE! Just send me the pan. I will wash it before I send it back. 🙂

  • Kelley @ Chef Savvy


    These look AMAZING! I had no idea you could make monkey bread in a muffin tin! My mom would love this!

  • Rachel


    These look amazing! I have two questions though.

    Have you ever made these in mini-muffin tins?

    Could you make these ahead and serve them the next day?

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