Cinnamon Roll Monkey Bread Muffins
User Reviews
5
Cinnamon Roll Monkey Bread Muffins
Description
This recipe modifies canned cinnamon rolls by dividing each into six pieces which are coated in a mixture of light brown sugar and ground cinnamon. The coated dough pieces are placed in greased muffin tins, packed to create small pull-apart muffins.
A glaze made from butter and brown sugar is heated until boiling then poured over the dough pieces, ensuring the tops turn golden and bubbling during baking. The muffins bake at 375°F for 14-16 minutes until crisped on top and gooey inside.
The final touch is a cream cheese icing made by blending softened cream cheese with powdered sugar, vanilla, and milk, which can be drizzled over cooled muffins. These muffins offer a sweet, tender texture combined with sticky glaze pockets reminiscent of monkey bread.
They are best cooled briefly in the pan to hold together before removal. The pre-made icing from the canned rolls can be substituted for convenience, warmed slightly to drizzle easily. Leftovers store airtight at room temperature for up to three days and can be quickly warmed before serving.
Ingredients
Muffins
- 2 cinnamon rolls 8 rolls per can, original, canned
- 2/3 cup light brown sugar packed
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup butter unsalted
- 1/2 cup light brown sugar packed
Icing
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 Tablespoons milk
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin tin with baking spray. Set the muffin tin on top of a large rimmed baking sheet, or add a large piece of aluminum foil to the bottom rack of the oven to catch any drippings from the muffins.
- Separate the cinnamon rolls and cut each one into 6 equal pieces. Set aside.
- In a gallon-sized zipper plastic bag, add 2/3 cup brown sugar and the cinnamon. Close the bag securely then toss to combine. Add the cinnamon roll pieces, then close the bag and toss until the cinnamon roll pieces are evenly coated. Place 8 pieces of the rolls into each muffin tin, pressing down slightly.
- In a small saucepan combine the butter and 1/2 cup brown sugar. Bring to a boil over medium low heat, stirring constantly. Remove from the heat, then drizzle the glaze evenly over each muffin in the tin.
- Bake the muffins 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 large rimmed baking sheet underneath the muffin tin or place a large 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.
- While the muffins cool, make the icing by beating the softened cream cheese in a small bowl. Add the powdered sugar and mix it in until smooth. Add the vanilla and the milk, starting with 1 tablespoon of the milk, and mix until smooth. The mixture should be thick but pourable. Add more milk a little bit at a time if needed.
- Drizzle the icing over the muffins and serve warm or at room temperature.
Notes
- Allow muffins to cool for about 5 minutes in the pan before removing to prevent them falling apart.
- You can use the icing from the canned cinnamon rolls heated slightly as a shortcut instead of making the cream cheese icing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Reheat muffins in the microwave for 10-15 seconds before serving for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 463mg | 19% |
| Potassium | 40mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 44g | 88% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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