Quick Cinnamon Roll Muffins
These Quick Cinnamon Roll Muffins are a twist on classic monkey bread but without all of the fuss. They’re packed with cinnamon and topped with creamy icing.
- 17.5 ounce can Pillsbury Grand Cinnamon Rolls
- ⅓ cup sugar
- 2 teaspoons ground cinnamon
- Pomegranate seeds for garnish optional
Preheat oven to 350 degrees. Line 6 muffin cups with aluminum or paper liners and lightly coat with non-stick spray.
Combine sugar and cinnamon in medium size bowl and set aside.
Unroll cinnamon rolls and cut each roll into 6 wedges.
Separate the layers of five wedges and dip each layer in cinnamon sugar. Place the wedges in one prepared muffin cup. Repeat with remaining wedges.
Bake for 15 - 17 minutes or until golden brown.
Remove from oven and allow to cool for approximately 10 minutes.
Remove metal rim from icing and place icing in microwave for 10 seconds on HIGH.
Spoon or drizzle icing over muffins.
Sprinkle with pomegranate seeds, if desired.
Serving: 1muffin | Calories: 293kcal