These Pull Apart Cinnamon Roll Muffins with Cream Cheese Frosting are the easiest way to turn a simple morning into something that feels extra special. Using store bought jumbo cinnamon rolls keeps this recipe quick and foolproof, while dipping each piece in butter and cinnamon sugar transforms every muffin into a warm, gooey pull-apart treat.
They bake into beautifully puffed, golden muffin sized rolls with crisp edges and a soft, cinnamon swirled center. They are perfect for holidays, weekends, brunch spreads, or any morning when you want something cozy without the extra work. Finished with a creamy homemade frosting stuffed right inside, these muffins taste bakery level but require almost zero effort.
Why you’ll love this recipe!
What ingredients do I need?
- Cinnamon Roll Muffins
- Jumbo Cinnamon Rolls: The base of the recipe and the secret to keeping prep quick. Cutting them creates the perfect pull-apart texture.
- Granulated Sugar and Brown Sugar: Adds sweetness and creates caramelized edges.
- Cinnamon: Warm, cozy spice that ties everything together.
- Unsalted Butter: Helps the cinnamon-sugar coat stick and gives each piece rich flavor.
- Cream Cheese Frosting
- Cream Cheese: Adds tangy balance to the sweet rolls.
- Unsalted Butter: Makes the frosting silky and spreadable.
- Vanilla Extract: Enhances the classic cinnamon roll flavor.
- Powdered Sugar: Sweetens and thickens the frosting.
- Heavy Cream: Creates the perfect creamy, pipeable consistency.
Recipe Variations
- Nutty version: Add your favorite chopped nuts on top, or around, each piece of sugared cinnamon roll.
- Pumpkin Spice Version: Swap cinnamon for pumpkin pie spice and add a dash of nutmeg.
- Icing Swirl: Instead of filling with frosting, spread the frosting on top like a cupcake.
Pro Tips
- Don’t skip the butter dip, it makes the edges caramelize perfectly.
- Use parchment paper liners to prevent sticking and make cleanup easy.
- Add only 5-6 pieces per well so the muffins bake evenly and puff beautifully.
- Cool before frosting so the icing doesn’t melt when added.
- For extra bakery style tops, sprinkle any remaining cinnamon sugar mix over each muffin before baking.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cinnamon Rolls: Any refrigerated cinnamon roll brand works, even non-jumbo (I would just adjust how small to cut them- into 4 pieces instead of 6).
- Butter: Dairy-free butter substitutes well for a lactose-sensitive option.
- Brown Sugar: Dark brown sugar would work well, or coconut sugar works in a pinch.
- Cream Cheese Frosting: Use store bought frosting, the frosting that comes with the cinnamon rolls, or swap for a simple glaze (powdered sugar and milk).
Leftovers and Storage
- Room Temperature: Store unfrosted muffins in an airtight container for up to 2 days.
- Refrigerator: Store frosted muffins for 3–4 days.
- Reheat: Microwave for 8–10 seconds for a warm, gooey center.
- Freezing: Freeze unfrosted muffins for up to 2 months. Thaw and frost before serving.
But, I Still Have A Few Questions…
Can I make these cinnamon roll muffins ahead of time?
Yes. You can assemble the coated dough pieces in the muffin pan, cover the pan tightly, and refrigerate overnight. Bake them fresh the next morning. You can also bake them fully, cool, and reheat at 300°F for 5–7 minutes.
Do I have to use jumbo cinnamon rolls?
Jumbo rolls work best because the dough bakes up fluffier and fills the muffin tin evenly. Regular cinnamon rolls will work, but you may need more pieces per muffin.
Can I add extra mix-ins?
Yes. Chopped pecans, walnuts, mini chocolate chips, or orange zest all mix well with the cinnamon-sugar coating.
How do I keep the muffins from sticking?
Use parchment liners. The caramelized cinnamon-sugar mixture can stick to standard paper liners, but parchment releases cleanly.
Can I use store-bought frosting?
Yes. Homemade cream cheese frosting is richer and thicker, but canned cream cheese or vanilla frosting works as a quick alternative. You can also just use the icing that comes with the premade cinnamon roll dough!
What’s the best way to frost them?
You can pipe the frosting into the center of each cooled muffin for a gooey middle, or spread/drizzle it on top like a classic muffin.
How do I know the muffins are done baking?
They’re ready when they’re puffed, golden brown, and slightly firm to the touch. If they feel doughy or collapse when pressed, bake 2–3 minutes longer.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pull Apart Cinnamon Roll Muffins with Cream Cheese Frosting
Ingredients
Cinnamon Roll Muffins
- 2 packages jumbo cinnamon rolls 5-count each, cut into 6 pieces
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons cinnamon
- 7 tablespoons unsalted butter melted
Cream Cheese Frosting
- 3 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon heavy cream
Instructions
Prep the Muffins
- Preheat the oven to 350F and line a standard 12 well muffin tin with parchment paper or liners.
- Cut each jumbo cinnamon roll into 6 pieces (60 pieces total).
- Prepare one bowl with the mixed granulated sugar, brown sugar, and cinnamon. And another bowl with the melted butter.
- Dip each cinnamon roll piece into the melted butter, then roll in the cinnamon-sugar mixture.
- Add 5 coated dough pieces to each well. Sprinkle any leftover cinnamon-sugar evenly over the tops.
- Bake for 20-22 minutes, until golden, puffed, and slightly firm to the touch.
- Cool completely before frosting.
Make the Cream Cheese Frosting
- Beat the cream cheese and butter until smooth.
- Add vanilla and mix.
- Add powdered sugar and beat until fluffy.
- Add heavy cream and whip to desired consistency.
Assemble
- Pipe the frosting into the center of the each cooled muffin or frost like a standard muffin.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.