These Cinnamon Roll Muffins with Cream Cheese Frosting are oooey, gooey and full of cinnamon sugar goodness! Perfect for Mother’s Day Brunch or any breakfast occasion, you’re family will love this easy breakfast recipe!
If I had my choice between a sweet or savory breakfast, I would pick savory every time. You will never see me order something sweet over an omelette with potatoes and toast. Seriously, breakfast potatoes are my jam. I don’t even really like eggs, but will order them just so I can get the hashbrowns or homefries that come with it! I get shaky if I eat sweet foods too early in the morning so I try to avoid them. That being said, I really love cinnamon rolls. I can’t eat them for breakfast but will enjoy them any other time of the day!
These cinnamon roll muffins are such a simple and easy recipe and I use one of my favorite baking tricks, making it semi-homemade! I love to cook but never claim to be a great baker, so going the semi-homemade route is definitely right up my alley. I use canned cinnamon roll dough as a starter and then dress them up with a cinnamon sugar butter that gets poured on top. To make matters even more delicious, a quick and easy cream cheese frosting gets smeared on top! You seriously can’t go wrong with all that deliciousness!
I added pecans to my cinnamon rolls because I love to add a little salt to my sweet. While I loved the added texture and taste, the pecans aren’t necessary, and if you don’t love them, don’t use them! You could swap out walnuts too, which would be great!
I don’t like my cream cheese frosting super sweet and prefer a tangier frosting. Add more powdered sugar if you prefer a sweeter frosting. I also recently started adding lemon juice to my cream cheese frosting and it adds a delicious, but subtle tang! It is now my go to secret frosting ingredient!
Serving Mother’s Day Brunch or just want a special weekend breakfast? You have to serve these Cinnamon Roll Muffins with Cream Cheese Frosting! They will definitely be a hit!
- 1 can refrigerated cinnamon rolls
- 2 tbsp. butter
- 3 heaping tbsp. brown sugar
- 1 1/2 tsp. vanilla extract divided
- 1/2 cup chopped pecans
- 2 tbsp. room temperature butter
- 4 oz. room temperature cream cheese
- 1 tbsp. milk
- 1/2 tsp fresh lemon juice
- 1/2 cup powdered sugar
- Preheat oven to 375 degrees. Spray half a muffin tin with non-stick cooking spray.
- Cut unbaked cinnamon rolls into pieces, about 9 pieces a roll. Stick pieces into the muffin tin wells and push them together.
- Pour mixture evenly over each muffin.
- Bake for 14-18 minutes, or until golden brown and cooked through.
- Remove from oven and run a knife around each muffin. Let cool for 10 minutes. While cooling, prepare frosting.
- In the bowl of a stand mixer, add butter and cream cheese. Mix on medium, then increase to high or until smooth and fluffy. Slow add powdered sugar. Beat again on medium until sugar is well incorporated. Add lemon juice and milk and beat for 3-4 minutes, or until fluffy. Frosting should be slightly thinner than cupcake frosting.
- Once muffins have cooled, slather frosting on the top of each muffin. Garnish with remaining pecans.
- Serve immediately or store in an airtight container until ready to serve.