This post may contain affiliate links. Please see my disclosure policy
These easy Monkey Bread Muffins are gooey, sweet, and packed with cinnamon-sugar flavor in every bite! Made with cinnamon roll dough and a buttery brown sugar glaze, they’re the perfect mini version of the classic pull-apart treat. Great for breakfast, brunch, or a fun dessert—your whole family will love them!
Monkey bread was a staple growing up in the Mid West. It is the perfect sweet, cinnamon-y, and decadent breakfast treat. The only problem is it can take a long time to make.
It usually bakes in a bundt pan, and takes about an hour to bake. But these Monkey Bread Muffins are done in about 15 minutes! You can’t that! And if you want a fun fall twist, check out these Pumpkin Caramel Money Bread Muffins.
Sometimes it is served with a glaze drizzled over the top, like one what you could with Cinnamon Rolls. No matter how you make it, it is a decadent breakfast treat that is perfect for brunch!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Cinnamon Roll Dough – Monkey bread is often made with biscuit dough, so you can use that as well. Cinnamon roll dough just gives it a little something extra!
- Brown Sugar
- Cinnamon
- Butter
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
- Milk
How To Make Monkey Bread Muffins
- Prep Pan. Grease a 12-cup muffin tin with baking spray or butter. You want to make sure the cups are well coated, so your muffins come out clean. Set aside until you are ready to fill.
- Prep Dough. Open the tube of dough, and separate the rolls. Cut each roll into 6 small pieces. In a gallon-sized plastic bag mix together the brown sugar and cinnamon. Add the cinnamon roll pieces and toss it around so the rolls are coated.
- Fill Pan. Place 8 pieces of the rolls into each muffin tin and press it down slightly.
- Make Glaze. In a small saucepan melt together the butter and brown sugar over medium-low heat. Make sure to stir constantly until it comes to a boil. Pour this mixture evenly over each muffin tin.
- Cook. Bake for 14-16 minutes until the glaze is bubbly and the tops of the muffins are browned and crisp.
- Cool. Let the muffins cool in the tin for 5-8 minutes before removing and placing on a wire rack to cool.
- Frosting. While the muffins cool, mix together the cream cheese, powdered sugar, vanilla and mix until it is nice and smooth. Drizzle the icing over the muffins and serve warm or at room temperature.
Recipe Tips
- Cool Muffins. You want to make sure to let the muffins cool in the pan for the 5-8 minutes the recipe says before you try to remove them. This allows the sauce to set up and the muffins will keep their shape and not fall apart.
- Shortcut. If you want to take a short cut, you can use the glaze that comes with the cinnamon roll dough. I like to make my own as I think it tastes better and you get more of it 🙂
- Biscuit Dough. You can use traditional biscuit dough in this recipe, just follow the same instructions.
- Halve Recipe. You can easily cut the recipe in half and make just 6 muffins using 1 tube of cinnamon roll or biscuit dough.
Storage
Store any leftovers in an air tight container for up to 3 days. Place one in the microwave for 15 seconds to warm it through.
More Delicious Breakfast Recipes
Monkey Bread Muffins
Ingredients
- 2 cans original cinnamon rolls, 8 count
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
For the glaze:
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
For the icing:
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 375°F.
- Place a piece of foil or a large baking sheet on the bottom rack to catch any drippings.
- Grease a 12-cup muffin tin with baking spray, set aside.
- Separate the rolls, cut each one into 6 pieces,2 cans original cinnamon rolls
- In a large plastic ziplock bag, mix together the brown sugar and cinnamon. Add the cinnamon roll pieces, and toss together until everything is well coated.2/3 cup light brown sugar, 1 teaspoon ground cinnamon
- Place 8 pieces of dough into each muffin cup, pressing down slightly. Set aside.
- Make the glazy by melting together butter and brown sugar in a small saucepan over medium-low heat. Stir constantly until the mixture comes to a boil. Pour evenly over each muffin cup.1/2 cup unsalted butter, 1/2 cup light brown sugar
- Bake for 14-16 minutes until the glaze is bubbly and the tops of the muffins are browned and crisp. The glaze may overflow the pan, this is why you need to add a baking sheet or piece of foil on the rack below in the oven.
- Let the muffins cool in the tin for 5-8 minutes before removing to a wire rack to cool completely.
- While the muffins cool, make the icing by creaming the cream cheese in a small bowl until smooth. Add the powdered sugar and mix it in until smooth. Add the vanilla and the milk, starting with 1 tablespoon of milk, mix it in until smooth. The mixture should be thick but pourable, add more milk if needed.2 ounces cream cheese, 1 cup powdered sugar, 1/4 teaspoon vanilla extract, 1-2 tablespoons whole milk
- Drizzle the icing over the muffins and serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
.
I love this new take on monkey bread! I have made so much monkey bread in my life, but I’ve never made it as muffins. I love this idea.
This is my favorite flavor! It’s such a great idea to make muffins!
These are PERFECT and I love that everyone gets their own!