Cinnabon Roll Muffins

Sunday, December 6, 2015
Here is the perfect copycat recipe in a cinnamon roll made in cupcake tins for those on the go and are big fans of the famous Cinnabon rolls made in the mall.


One of the best smells to me is cinnamon in the house. These muffin rolls make your mouth water before they even come out of the oven.



During the holiday, I always make them all dressed up with a cherry on top and tinted green sliced almonds or pistachios. They look so pretty on the table at Christmas time.



My kids love cinnamon rolls. These rolls reminded them of a famous roll in the mall we would get.



Every time I make them they are so excited to dig in.



They are delicious any time of the day and being made in a cupcake tin make them portable to take along to work or on the go!




Scroll down to my printable recipes card for complete instructions.






















Yeast Rolls



These copycat Cinnabon are a yeast-risen roll, so if you are in a hurry, this isn't the recipe for you.



They really are a delicious light and airy sweet roll that brings back that delicious old fashioned flavors how my grandmother made cinnamon buns except she put raisins in the filling and no frosting.



A great little treat that you can take on road trips, to work, or pack in school lunches.



If you are on the go, these also freeze well for and just thaw one overnight to be ready to take with you the next day.













Ingredients You Will Need To Make Cinnabon Roll Muffins

Batter

  • eggs
  • warm milk
  • butter melted
  • all-purpose flour
  • dry yeast
  • warm water
  • salt
  • white sugar

Filling:

  • brown sugar
  • cinnamon
  • softened butter

Icing Recipe:

  • powdered sugar
  • butter
  • salt
  • vanilla





cinnamon rolls in muffin tins ready for baking







Other Suggestions:



  1. Add grated lemon or orange zest on top of the frosting 
  2. Freeze these on a cookie sheet then bag them after frozen solid, frost after thawing
  3. Add any flavoring you like to the icing, almond, lemon, even a sprinkle of cinnamon
  4. Keep these in an airtight container up to 3 day
  5. These bake perfectly in a muffin tin, all the same shape and size and look store-bought plus they taste great!
  6. You can even add any kinds of nuts on top like pecan or add a little maple flavoring in the icing to change them.
  7. If you really want to get fancy, do the maple icing and add crispy bacon to the tops!









Cinnabon Roll Muffin Cups decorated for Christmas







Holiday Cinnabon Muffins





These muffins are drizzled with icing then topped with cherries and chopped pistachios.


Always a welcomed gift to those hard to buy for.


My holiday muffins are always wrapped in cellophane and I give a big basket of rolls for gifts to friends and family during the holiday season.


Great for entertaining visitors that stay here in Florida.


All you have to do is wrap them in foil and reheat!!





Cinnabon Roll Muffin Cup






More Recipes To Try

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Red White and Blue Recipes











Cinnabon Roll Muffin Cup

Cinnabon Roll Muffin Cup

Yield: 12
Author:
Prep time: 1 H & 10 MCook time: 25 MTotal time: 1 H & 35 M
This is a yeast-risen dough made in cupcake tins like a muffin and perfect to start off the day with a delicious copycat version of the mall Cinnabon roll

Ingredients:

  • Batter
  • 2 eggs room temperature
  • 1/2 cup warm milk place in microwave 20 seconds should be warm to the wrist to touch
  • 1/3 cup butter melted
  • 4 1/2 cups all-purpose flour or bread flour ( I have used both the bread flour makes them much lighter in texture which I prefer)
  • 2 packages dry yeast
  • 1/2 cup warm water
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • Filling:
  • 1 cup brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 cup softened butter
  • Mix all together.
  • Icing Recipe:
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter
  • pinch of salt
  • 1/2 teaspoon vanilla

Instructions:

  1. In a large mixer dissolve yeast in warm water stirring. 
  2. Add the milk, butter, salt, eggs, and half the flour beat until smooth. 
  3. Add the remaining flour and using a dough hook beat until smooth and elastic. 
  4. Cover with foil sprayed plastic wrap and rise until doubled in size around 1 hour.
  5. Roll out dough into a large triangle. Spread the filling, roll up like a jelly roll. 
  6. Slice into 2 inch thick pieces and place in an oiled sprayed nonstick muffin pan.
  7. Bake at 350 degrees until they are browned on top around 25 minutes.
  8. While still warm drizzle with prepared frosting.
  9. For Holiday add the cherries and pistachios place immediately after frosting onto the muffin for garnish.
Calories
299
Fat (grams)
21
Sat. Fat (grams)
9
Carbs (grams)
29
Net carbs
15
Sugar (grams)
29
cinnamon muffins, cinnamon roll yeast muffis, cupcake yeast muffins, cinnamon buns muffins
muffins, breakfast rolls, cinnamon recipes, yeast dough recipes
American
Created using The Recipes Generator









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Cinnabon Roll Muffin Cups decorated for Christmas

8 comments

  1. Oh, why have I never thought of making cinnamon rolls in a muffin tin? It's perfect . . . thank you for awaking me up to this great idea. Yours look marvelous!
    Connie :)

    ReplyDelete
  2. Great idea to make these in a muffin tin!!! My family would love these on Christmas morning!

    ReplyDelete
  3. Such a beautiful recipe! And, making in the muffin tin just so clever, my luv! xo

    ReplyDelete
  4. So decadent, and they do make a great gift for friends. I like that you made them in a cupcake tin. Will have to give it a go as soon as possible! Thank you for sharing!

    ReplyDelete
  5. Saving this recipe for when the family is home for the next holiday. Delicious

    ReplyDelete

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