Well my kids are officially back to school and we’re getting back into the swing of our routine! While it’s nice having a lot of dedicated time to get things done during the day, I am not a big fan of early mornings. So I’m trying to find ways to cope!
Something that has always helped my mornings run smoothly has been getting things ready the night before. I function a lot better at night so if I can prep before I go to bed, I have a much better chance of getting out the door on time in the morning.
I do a lot at night, from showering to picking out clothes to making lunches- and even preparing breakfasts, like these Cinnamon Roll Muffins!
I always want my kids to have a great breakfast to wake up to, whether that’s a healthy, well-rounded breakfast or the occasional treat like these muffins. But no matter what they’re eating, I’m not getting up at 5am to make them!
That’s part of why I love these muffins- they’re so easy to make ahead and then enjoy when you’re ready by just microwaving them for a few seconds!
What is the secret to moist cinnamon roll muffins?
When baking from scratch, so many different things can impact whether or not your muffins come out moist. But that’s one of the best parts about using cinnamon rolls to make these muffins- most of the baking has been done for you!
The one tip I do have is to watch how full you’re making the muffin cups. Make sure not to overfill the muffin cups with too many pieces to ensure not only that they come out nice and soft but also that they bake all the way through.
How do you know when cinnamon roll muffins are done?
You’ll know these are done baking when they begin turning dark golden brown. You don’t want to wait until the entire muffin is dark brown as that means they’re over-baked, but you want a decent amount of color going on, especially around the edges!
Don’t forget to let the muffins cool off in the pan before you remove them- not only will that help you not burn yourself but you’re also giving the muffins more time to bake from the residual heat in the pan!
Can the kids help bake these cinnamon roll muffins?
Baking with kids is so great- you get to spend some great quality time together and they can even learn a thing or two, like kitchen safety and even math!
For this recipe, I’d suggest letting them help with:
- Opening the cinnamon roll tubes
- Placing the pieces of cinnamon roll into the muffin tin
- Stirring ingredients
- Sprinkling the pecan mixture
- Adding icing {depending on age}
I’d suggest that you help a little extra with the oven and anything requiring a knife, especially chopping pecans if you buy whole ones.
What Supplies Do You Need to Make Cinnamon Roll Muffins?
To make these easy Cinnamon Roll Muffins, you’ll need:
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Step by Step Guide
Ready to bake? Grab the printable recipe at the bottom of this post and come back here to get started!
Hungry for More?
Want more delicious muffin recipes? Try these:
Cinnamon Roll Muffins
Did you know that you can make Cinnamon Roll Muffins using store bought Pillsbury Cinnamon Rolls, a muffin tin, some pecans and some icing? They are so easy to make and great to make ahead for back to school breakfasts when you don’t have time for homemade recipes!
Ingredients
- 2 cinnamon roll containers
- 1/2 cup finely chopped pecans
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees and spray a muffin pan with nonstick cooking spray.
- Open the cinnamon roll tubes and separate the rolls. Cut each of the cinnamon rolls into 9 small pieces.
- Place 10 to 12 pieces of the cinnamon rolls into each muffin cup and press them down slightly.
- Stir together the pecans, brown sugar, and cinnamon.
- Sprinkle the pecan mixture over the top of the cinnamon rolls.
- Bake the cinnamon rolls at 375 for 10 to 12 minutes.
- Allow to cool in the pan until the muffins are safe to touch, then transfer to a wire rack.
- Transfer the icing that came with the cinnamon rolls to a piping bag and pipe the icing over the muffins while they’re still warm. Serve immediately.
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