Cinnamon Roll Monkey Bread Muffins
These Cinnamon Roll Monkey Bread Muffins are truly addictive! They are the perfect breakfast treat for any occasion and are super easy to make. You won’t be able to stop at just one!
For more delicious breakfast recipes, be sure to check out my French Toast Casserole, Blueberry Baked Oatmeal Cups, and Chorizo Breakfast Pizza.
The first time I ever had monkey bread was at my childhood best friend’s house the morning after a sleepover.
It only took one bite of that gooey, addictive, cinnamon roll goodness and then I was HOOKED!
If you’ve never had monkey bread before, then you are in for an absolute treat. However, fair warning, these cinnamon roll monkey bread muffins are highly addictive and you aren’t going to want to stop with just one!
What is Monkey Bread?
Monkey bread is a pastry type of bread, usually made from pieces of cinnamon rolls that have been baked together with a cinnamon brown sugar glaze.
There are other common names for monkey bread that you might have heard, including pull apart bread, bubble bread and pinch-me-cake.
Why is it called Monkey Bread?
Since you tend to pick the little bites of cinnamon rolls apart as you eat them, similar to the way monkeys pick at their food, the term “monkey bread” was coined!
Ingredients for Cinnamon Roll Monkey Bread Muffins
- canned cinnamon rolls
- light brown sugar
- cinnamon
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- milk
How to Make Cinnamon Roll Monkey Bread Muffins – Step by Step
Step 1: Preheat oven
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.
Step 2: Cut the cinnamon rolls
Separate the cinnamon rolls and cut each one into 6 equal pieces. Set aside.
Step 3: Coat the cinnamon rolls
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. Next place 8 pieces of the rolls into each muffin tin, pressing down slightly.
Step 4: Make the glaze
In a small saucepan combine the butter and 1/2 cup brown sugar. Next bring to a boil over medium low heat, stirring constantly. Remove from the heat, then drizzle the glaze evenly over each cinnamon roll monkey bread muffin in the tin.
Step 5: Bake
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.
Step 6: Cool
Let the cinnamon roll monkey bread muffins cool in the tin for 5-8 minutes. Next, take the muffins out by running a butter knife around the perimeter and then scooping them out underneath. Place on a wire rack to cool.
Step 7: Make the icing
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.
Step 8: Drizzle the icing/Serve
Drizzle the icing over the muffins and serve warm or at room temperature.
Tips and Notes
- Make sure to give your cinnamon roll monkey bread muffins a bit of time to cool before removing them from the pan. Waiting for 5 minutes or so before handling them will help them to stay together better and not fall apart.
- If you don’t want to make the icing from scratch, then simply use the icing provided with the cinnamon rolls! Warm the icing up in the microwave for a few seconds first to help make it easier to drizzle over the muffins.
How to Store Cinnamon Roll Monkey Bread Muffins
Store any leftover muffins in an airtight container and then keep them on the counter for up to 3 days. Then when ready to serve again, warm them up in the microwave for 10-15 seconds.
More Muffin Recipes You Might Enjoy!
- Cranberry Muffins
- Glazed Lemon Poppy Seed Muffins
- Strawberry Cheesecake Muffins
- Banana Chocolate Chip Muffins
Recipe: Cinnamon Roll Monkey Bread Muffins
Ingredients
Muffins
- 2 cans original cinnamon rolls, (8 rolls per can)
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup unsalted butter
- 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
- Make sure to give your cinnamon roll monkey bread muffins a bit of time to cool before removing them from the pan. Waiting for 5 or so minutes before handling them will help them to stay together better and not fall apart.
- If you don’t want to make the icing from scratch, then simply use the icing provided with the cinnamon rolls! Warm it up in the microwave for a few seconds first to help make it easier to drizzle over the muffins.
- How to Store: Store any leftover muffins in an airtight container and then keep on the counter for up to 3 days. Then when ready to serve again, warm them up in the microwave for 10-15 seconds before serving.
These muffins were a huge hit at my house!! I will definitely make them again!
Store the leftovers?! I think our family and friends would have liked to lick the platter they were on! These muffins taste amazing, are easy to make, and will be a staple at all family gatherings in the future! Yum! Just yum!
Can I prepare these the night before and bake them the next morning?
Thanks.
Yes, that would work fine.
These sound so good! I can’t wait to make them!
These are currently cooling on the counter. I plan to serve these monkey bread muffins with yogurt and fruit tomorrow morning to keep my savage family out of my hair while I cook.
I would eat so many of these! I will have to make some for breakfast.