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These Cinnamon Roll Muffins are soft, fluffy, and swirled with cinnamon sugar. An easy breakfast or brunch recipe that tastes like a classic cinnamon roll in muffin form! They are made from refrigerated cinnamon rolls very similar to my cinnamon roll breakfast casserole.
Love cinnamon rolls but short on time? These Cinnamon Roll Muffins made with canned cinnamon rolls are the perfect solution! You get all the soft, sweet, and gooey goodness of a cinnamon roll without any rolling or cutting.
Just pop open a can of cinnamon rolls, place them in a muffin tin, and bake for a quick and fun breakfast or brunch treat. Add a drizzle of glaze or sprinkle of cinnamon sugar, and you’ve got a crowd-pleasing snack that’s ready in under 20 minutes!
How to Make Cinnamon Roll Muffins:
This recipe is super simple to make! Most of the work is already done for you, as we are using canned and refrigerated cinnamon rolls you buy at the grocery store.
Add a few other ingredients and we have ourselves a new twist on a classic cinnamon roll breakfast! I hope you enjoy them!
Ingredient Notes:
- Canned Cinnamon Rolls – Use your favorite brand of cinnamon rolls. Refrigerated rolls work best for consistent baking; if frozen, thaw completely before baking.
- Eggs – that have been beaten.
- Heavy Whipping Cream
- Vanilla Extract
- Ground Cinnamon – yes, extra cinnamon is a must!
Directions:
Step One: Start by preheating your oven and then prepare a muffin tin heavily with nonstick cooking spray then set aside.
Recipe Tip
For this recipe, I did not use liners but you could if you want. Since I am not using liners that is why I make sure to heavily spray the muffin tin. All my muffins came out easily.
Step Two: Open refrigerated cinnamon rolls and cut each roll in quarters. Once they are cut then you can place these evenly into your muffin tins.
Step Three: In a separate bowl whisk together eggs, cream, vanilla, and cinnamon.
Step Four: Once whisked pour this evenly into each muffin tin about 3/4 of the way full. Bake until cooked through. Allow cooling slightly then drizzle on icing.
Recipe Tip
This recipe is for 12 standard size muffins. In my pictures I used 2 smaller standard size muffin tins to make 12 muffins
Step Five: Once your muffins have baked, take them out and allow them to cool. Once cooled top them with the icing that came with the cinnamon rolls!
Frequently Asked Questions
Can I use homemade cinnamon rolls instead?
Yes! Just place prepared dough in muffin cups and adjust baking time slightly.
Can I freeze these muffins?
Yes, freeze after baking. Reheat in the microwave or oven before serving.
Do I have to use the icing that comes with the rolls?
No, you can make your own glaze or sprinkle with powdered sugar instead.
Pro Tips
- Use a silicone muffin pan for easy removal and cleanup.
- Add chocolate chips, nuts, or a pinch of cinnamon sugar for extra flavor.
- Press dough gently – don’t flatten too much, or you’ll lose the swirl pattern.
- Serve warm straight from the oven for the gooey cinnamon roll experience.
Muffins are the best for breakfast. I love making a batch that we can eat all week. This is our favorite for special holidays like Christmas morning.
If you want even more yummy cinnamon roll recipes check out these below!
Here are some of my other cinnamon roll recipes:
Cinnamon roll Monkey bread – Breakfast or dessert, you pick, This Cinnamon Roll Monkey Bread is easy to make and so good you may just want it for both. Simply cut and pint your cinnamon rolls then roll them in a cinnamon-sugar mix. Baked and then drizzled with icing.
Cinnamon Roll Breakfast Casserole – My family just loved this Cinnamon Roll Breakfast Casserole! It’s one of my favorite breakfast recipes. It’s super easy to make and can even be made the night before.
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Cinnamon Roll Muffins
Ingredients
- 2 cans refrigerated cinnamon rolls
- 4 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375 degrees. Prepare a muffin tin heavily with nonstick cooking spray then set aside.
- Open refrigerated cinnamon rolls and cut each roll in quarters. Place these evenly into your muffin tins.
- In a separate bowl whisk together eggs, cream, vanilla, and cinnamon. Once whisked pour this evenly into each muffin tin. Bake for 15 minutes or until cooked through. Allow cooling slightly then drizzle on icing.
Notes
Yes! Just place prepared dough in muffin cups and adjust baking time slightly. Can I freeze these muffins?
Yes, freeze after baking. Reheat in the microwave or oven before serving. Do I have to use the icing that comes with the rolls?
No, you can make your own glaze or sprinkle with powdered sugar instead.
Nutrition
Oh my gosh, do you deliver?? These look fantastic- definitely pinning for future reference. Thanks for linking up at Snickerdoodle Sunday- come back again next week! Sarah
My hubby would love these, Thank you so much for linking this up to The Creative Collection Link Party.
Oh my I would love one of these right now! Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow
Slurp. These look yummy!! I would most definitely lick the cream cheese first.
Thanks for sharing!
Yum! These look wonderful and I already know that these wouldn’t last very long at our house. Pinned.
These look sooo good!! I think I could eat cream cheese frosting on anything 🙂 ~Amy
Ooooohhhh! I’m making these for breakfast in the morning:) Looks delicious!
these look great I can’t wait to try them!!!
Yum! I’m going to have to try this out. Thanks for sharing.
This would be a great way to start the morning with a cup of coffee. Blessings, Catherine