Description
These muffins combine the gooey sweetness of cinnamon rolls with the fun pull-apart texture of monkey bread, all in perfectly portioned muffin sizes.
Ingredients
Scale
- 1 can refrigerated biscuit dough
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup salted butter
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 2 oz cream cheese (optional, for a richer glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Cut the biscuit dough into small bite-sized pieces.
- In a small bowl, mix brown sugar and ground cinnamon.
- Toss the dough pieces in the cinnamon-sugar mixture until well coated.
- In a saucepan, melt butter and stir in vanilla extract.
- Add a spoonful of the butter mixture to each muffin cup.
- Layer the coated dough pieces into the muffin cups, pressing lightly to compact.
- Bake for 15-20 minutes or until golden brown and bubbly.
- Allow to cool slightly before removing from the tin.
- Whisk together powdered sugar and milk (and cream cheese if using) to make a glaze.
- Drizzle the glaze over the warm muffins before serving.
Notes
- Add chopped pecans or walnuts for crunch.
- Mix raisins or mini chocolate chips into the dough layers.
- Use a maple glaze instead of vanilla for a seasonal twist.
- Sprinkle sea salt on top for a sweet-and-salty combo.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg