Cinnamon Roll Monkey Bread Muffins
Use cinnamon rolls for this easy and tasty twist on monkey bread. Sweet, soft, filled with cinnamon, and topped with cream cheese icing.
- One 17.5 oz can unbaked cinnamon rolls
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon milk
- 4 oz cream cheese softened
- 1 cup powdered sugar sifted if lumpy
- 2 teaspoons milk
Preheat oven to 375°F. Grease 7 cups of a muffin tin, set aside.
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.
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).
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.
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.
Calories: 749kcal | Carbohydrates: 106g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 46mg | Sodium: 987mg | Potassium: 57mg | Sugar: 70g | Vitamin A: 555IU | Calcium: 42mg | Iron: 2.1mg