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Cinnamon Roll Muffins

Jennie Duncan
These Cinnamon Roll Muffins are so simple to make and taste amazing. They are made from refrigerated cinnamon rolls very similar to my cinnamon roll breakfast casserole.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 142 kcal


  • 2 cans refrigerated cinnamon rolls
  • 4 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon


  • 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. 



Calories: 142kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 51mgSodium: 221mgPotassium: 20mgSugar: 6gVitamin A: 170IUCalcium: 14mgIron: 0.6mg
Keyword cinnamon roll muffin
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