Indulge in a breakfast treat that combines the best of both worlds – the gooey, cinnamon goodness of a cinnamon roll and the portable, easy-to-eat charm of a muffin. These cinnamon roll muffins are the ultimate morning pick-me-up that’ll have everyone jumping out of bed and running to the table.
Both cinnamon rolls and muffins are delicious, so why not combine the two? The result is a batch of warm, fluffy muffins filling your kitchen with the intoxicating aroma of cinnamon and sugar.
These muffins are incredibly convenient and versatile. By using canned cinnamon rolls as the base, you can make a batch of these delightful morsels in just minutes with minimal prep work and cleanup.
Now, I know that using store-bought dough might feel like cheating, but that’s the point! When you’re short on time and craving something sweet, why not just pop open a can and have freshly baked treats in minutes?
The muffin format makes them less messy than cinnamon rolls, making them perfect for on-the-go snacking, school lunches, or even as a quick dessert. And let’s be real—who can resist the allure of a warm, gooey cinnamon roll, no matter what time of day it is?
In this post, I’ll walk you through the simple process of turning a can of cinnamon rolls into a batch of mouthwatering muffins and share my best tips. They are perfect for a quick breakfast, a sweet snack, or a lazy weekend brunch.
Are you looking for more fun and different breakfast ideas? Try chocolate chip pancake donuts, Old English sausage muffins, or pumpkin French toast casserole.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Canned cinnamon rolls: I usually opt for classic ones, but feel free to get creative with your favorite flavors. Caramel, apple, or even pumpkin spice cinnamon rolls would all be delicious in this recipe.
- Pecans: If you’re not a fan of pecans, you could easily swap them out for chopped walnuts or almonds or even leave them out altogether.
- Brown sugar
- Cinnamon
🥣How to Make Cinnamon Roll Muffins
- First, preheat your oven to 375 degrees F and spray your muffin pan with nonstick cooking spray. You can also use cupcake liners if you prefer.
- Next, pop open those cans of cinnamon rolls and separate them out. Take each roll and cut it into 8-9 small pieces. Use a sharp knife or a pair of kitchen scissors to make this easy.
- Place 10-12 pieces of cinnamon roll into each muffin cup, evenly distributing them. Press them down with your fingers to ensure they’re snug.
- In a small bowl, stir together the finely chopped pecans, brown sugar, and cinnamon until well combined. Sprinkle a generous amount of this mixture over the top of each muffin, making sure to cover all the nooks and crannies.
- Pop your muffin pan into the oven and let them bake for 10-12 minutes until the tops are golden brown and the muffins are cooked.
- Once your muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes until they’re safe to touch. Then, carefully transfer them to a wire rack.
- Then, it’s time to use that little container of icing that came with the cinnamon rolls. Drizzle it generously over the top of each muffin while they’re still warm. You can put it in a piping bag or just drizzle it with a spoon.
🍴Serving Ideas
Now you’ve got a batch of warm, gooey cinnamon roll muffins! One of my favorite ways to enjoy these treats is with a big mug of coffee or tea. There’s just something about the combination of sweet, cinnamony muffins and a hot beverage.
If you serve them for breakfast, pair these muffins with fresh fruit or yogurt. The natural sweetness of the fruit or the tangy creaminess of the yogurt will help cut through the richness of the muffins and make for a satisfying and well-rounded meal.
Of course, let’s not forget about the classic combo of cinnamon rolls and bacon. While it might sound a bit unconventional, the salty, savory crunch of bacon goes perfectly with the sweet, soft muffins. It’s like a breakfast match made in heaven.
💭How to Store
Once your muffins are cooled, store them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, store them in the fridge for up to 5 days.
You can freeze your cinnamon roll muffins for later, too! Wrap each muffin individually in plastic wrap, then place them in a freezer-safe container or bag.
They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature or in the fridge overnight, then reheat them in the microwave or oven until warm and gooey.
⭐Tips
Be sure to check out the step by step instructions
- Get creative with your add-ins. Try adding raisins or dried cranberries for a fruity twist, or swap out the pecans for your favorite nut.
- Add the icing when the muffins have cooled a bit but are still warm.
- If you find that your muffins are browning too quickly on the top but are not cooked through in the middle, try covering them loosely with some aluminum foil for the last few minutes of baking.
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Cinnamon Roll Muffins Recipe
Ingredients
- 2 tubes canned cinnamon rolls 16 total rolls
- 1/2 cup finely chopped pecans
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F and spray a muffin pan with nonstick cooking spray.
- Open the cinnamon roll tubes and separate the rolls. Cut each of the cinnamon rolls into 9 small pieces.2 tubes canned cinnamon rolls
- Place 10 to 12 pieces of the cinnamon rolls into each muffin cup and press them down slightly.
- Stir together the pecans, brown sugar, and cinnamon.1/2 cup finely chopped pecans, 2 tablespoons brown sugar, 1 teaspoon cinnamon
- Sprinkle the pecan mixture over the top of the cinnamon rolls.
- Bake the cinnamon rolls in the preheated oven for 10 to 12 minutes.
- Let the muffins cool in the pan until they are safe to touch, then transfer them to a wire rack.
- Transfer the icing that came with the cinnamon rolls to a piping bag. Pipe the icing over the muffins while they're still warm. You can also drizzle the icing on with a spoon.
Notes
- Get creative with your add-ins. While the pecans, brown sugar, and cinnamon mixture is a classic combo, feel free to mix things up and make these muffins your own. Try adding raisins or dried cranberries for a fruity twist, or swap out the pecans for your favorite nut.
- Add the icing when the muffins have cooled a bit but are still warm.
- If you find that your muffins are browning too quickly on the top but are not cooked through in the middle, try covering them loosely with some aluminum foil for the last few minutes of baking.
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Nutrition Information
Nutrition facts are estimates.
