Cinnamon Roll Pull Apart Muffins
Turn your canned cinnamon rolls into something magical. These are a little bit of cinnamon roll, a little bit coffee cake, a little bit muffin and a little bit monkey bread. LITERALLY A DREAM.
Servings: 6
Ingredients
- 1 can Cinnamon Rolls (5 count)
- 4 oz Cream Cheese
- ¼ cup Butter - melted
Suger-Crumble Topping
- ½ cup Brown Sugar
- ½ cup Flour
- ¼ cup Butter - cut into four squares
Instructions
- Preheat your oven to 350F and line your muffin pan with "tulip" paper liners (see blog for the regular muffin/cupcake liner option)
- Open your can of cinnamon rolls and cut into small pieces - about penny-size. Cut your cream cheese into similar small pieces and set aside. *save the glaze-frosting that comes in your tube of cinnamon rolls!
- Using a microwavable bowl, melt your butter in the microwave. Place a paper towel over the top to avoid splatter. Heat for 45 seconds. If you need more time, keep an eye on it as your continue to heat in 30 second intervals until melted.
- Using your fingers and the palm of your hand, roll one or two pieces of cinnamon roll into a ball and dunk in the butter, add to the muffin liner. Periodically, add in a piece of cream cheese into your roll so that they are sporadically placed inside the muffin. Warning - this gets messy! Build each muffin with rolled cinnamon roll/cream cheese until you fill all 6 tulip liners.
- Make the sugar-crumble topping: in a small bowl, using your fingers pinch together the brown sugar, flour and butter until everything is combined and your sugar-flour-butter pieces are appear to have a crumble texture.
- Add the topping to the top of the 6 muffins. Pile it on until all of the crumble topping is used. Don't be shy.
- Bake in the oven at 350F for 20-25 minutes.
- Lastly, drizzle some of the glaze frosting that comes in your cinnamon roll tube on top.
