5 from 80 votes
Cinnamon Roll Monkey Bread Muffins
Cinnamon Roll Monkey Bread Muffins take canned cinnamon rolls cut into small pieces, tossed with cinnamon sugar, and pressed into muffin tins. A buttery brown sugar glaze pours over before baking, creating individual pull-apart muffins with a sticky, caramelized crust and soft, sweet interior. A cream cheese icing completes the treat.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
Calories:
419 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 419
% 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.