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The Recipe That’s Making Mornings Sweet Again

Say good morning to the best breakfast hybrid of 2017: Cinnamon Roll Muffins. It’s everything you love about cinnamon rolls, made easy in a muffin tin and made irresistible with homemade icing.
Cinnamon Roll Muffins

You know how it goes—you wake up on a cold, lazy morning with a hankering for cinnamon rolls, but you don’t want to spend the time or energy on a yeast dough. These cinnamon roll muffins are the answer! They take less than 30 minutes to make and are a wonderfully cozy treat any time of day.

Starting with a Betty Crocker cake mix is part of the reason why these muffins are so quick and easy to make. You’ll also need eggs, milk, butter, brown sugar and cinnamon. And for the icing, you’ll need powdered sugar, maple syrup and milk.

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First, beat your Betty Crocker yellow cake mix with the milk, eggs and butter. In a separate bowl, combine the brown sugar, cinnamon and melted butter. Carefully stir half of this mixture into the muffin batter.

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Fill each cup of a greased, standard 12-cup muffin pan 2/3 full with batter. Use half of remaining cinnamon mixture to top all of the muffins and bake until golden for about 12-15 minutes. Let the muffins cool for a few minutes in the pan and then transfer them to a wire rack to cool completely. Repeat with the remaining batter and cinnamon topping.

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To make the icing, whisk together the powdered sugar, maple syrup and milk.

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Drizzle icing over warm or cooled muffins. Serve immediately or later, but they are best enjoyed the day they are baked.

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