Monkey Bread Muffins are the perfect grab and go breakfast or dessert option, no bundt pan required! By using pre-made ooey gooey cinnamon rolls for the base and coating them in a sticky sweet brown sugar and cinnamon glaze, these muffins are quick and oh-so addicting. Don’t forget to drizzle with that cream cheese icing for the ultimate sweet treat!
Monkey Bread Muffins
Craving monkey bread but don’t have the time or energy to make it from scratch? Now you don’t have to! These Monkey Bread Muffins are quick and easy to make. If you’ve got 20 minutes, you’ve got monkey bread!
The muffin version is perfect for grabbing on your way out the door on a busy morning or enjoying with a hot tea at the end of a long day. Make a big batch for a party for a decadent dessert everyone will be swiping!
How to Make Monkey Bread Muffins
- Preheat your oven to 375°F. Coat a 12-cup muffin pan with baking spray and set aside.
- Take the unbaked cinnamon rolls and cut each one into six equal pieces. Set these aside as well.
- Add the brown sugar and cinnamon to a gallon-sized Ziploc bag, seal closed, and toss until combined. Now add in the cinnamon roll pieces, zip closed, and gently toss so the rolls are evenly coated. Be gentle when tossing so the dough isn’t crushed. Place 8 coated cinnamon roll pieces into each cavity of the muffin pan and press down gently to form together. Set aside.
- In a small saucepan over low-medium heat, add the butter and brown sugar and stir until it begins to boil and the sugar has completely dissolved. Pour this mixture evenly over each set of cinnamon roll pieces.
- Place the muffin pan onto a baking sheet and bake for 14-16 minutes. The glaze should be bubbly and the tops of the muffins will be browned and slightly crisp. The glaze may overflow, hence the need for the additional baking sheet to catch any spills!
- Remove from the oven and let the muffins cool in the pan for about 5-8 minutes. Take the muffins out by running a butter knife around the edge of each muffin and scooping them out underneath, or if a liner was used they should pop right out. Place on a wire rack to finish cooling.
- Now, while the muffins cool we can move into the icing. In a small bowl, use a hand mixer to mix the cream cheese and powdered sugar until smooth.
- Add in the vanilla and milk, adding a tablespoon of milk at a time until the desired consistency is reached. The mixture should be thick but pourable. You can always add more milk if needed.
- Drizzle the icing over the muffins and serve warm or at room temperature. Enjoy!
Tips and Variations
- For a thicker icing, use less milk. For a thinner icing, use more.
- Be very gentle when taking these muffins out of the pan. They tend to fall apart easily. Waiting for them to cool in their pan for those 5-8 minutes really helps them to stay together.
- Top with chopped nuts like walnuts or pecan pieces for an added crunch!
- Biscuit dough can be used as an alternative to the cinnamon roll base.
Storage and Reheating
Storage: You can store these monkey bread muffins in an airtight container on the counter for up to 3 days or your refrigerator for up to 5.
Reheating: Place a muffin on a plate and microwave for 30 seconds or until warm.
Recipe Card with Ingredient Amounts and Instructions
- 2 (8 count) cans original cinnamon rolls
- ⅔ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- 2 ounces block-style cream cheese, softened
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 1 to 2 tablespoons whole milk
- Preheat the oven to 375°F, and prepare a 12-cup muffin pan with baking spray, set aside.
- Cut each unbaked cinnamon roll into six equal pieces, and set aside.2 (8 count) cans original cinnamon rolls
- Add the brown sugar and cinnamon to a gallon-sized Ziploc bag, seal closed, and toss to combine. Add the cinnamon roll pieces, close, and gently toss so the rolls are evenly coated. Place 8 cinnamon roll pieces into each cavity of the muffin pan, press down gently, and set aside.⅔ cup light brown sugar1 teaspoon ground cinnamon
- Stir the butter and brown sugar in a small saucepan over low-medium heat until it begins to boil and the sugar has dissolved. Pour this mixture evenly over each set of cinnamon roll pieces (they should be in the muffin pan cavities).½ cup unsalted butter½ cup light brown sugar
- Transfer the muffin pan on a baking sheet, and bake for 14-16 minutes until the glaze is bubbly and the tops of the muffins are browned and slightly crisp. The glaze may overflow the pan, so it’s important to have it on a separate baking sheet to catch any spills.
- Let the muffins cool in the pan for 5-8 minutes. Take the muffins out by running a butter knife around the edge of each muffin and scooping them out underneath. Place on a wire rack to cool.
- While the muffins cool, make the icing In a small bowl, use a hand mixer to mix the cream cheese and powdered sugar until smooth. Add the vanilla and milk, adding a tablespoon of milk at a time until the desired consistency is reached. The mixture should be thick but pourable, add more milk if needed.2 ounces block-style cream cheese1 cup powdered sugar¼ teaspoon pure vanilla extract1 to 2 tablespoons whole milk
- Drizzle the icing over the muffins and serve warm or at room temperature.