These Muffin Tin Cinnamon Rolls are soft, tender and absolutely delicious. Perfect for breakfasts & brunches or any meal or time of the day.
(This recipe was originally posted March 11, 2019)
It’s Monday and I couldn’t be happier. Usually I hate then the weekends are over, but this weekend was crazy and I’m glad to have gotten through it.
These Muffin Tin Cinnamon Rolls are the perfect things to start your Monday off with. If you’ve followed my blog for a while now, you know that I absolutely love cinnamon rolls. They rank right up there with chocolate chip cookies. A warm, gooey cinnamon roll with tons of butter cream on it is pure heaven to me. I could eat them every day.
I still remember the first time I had these cinnamon rolls was at my friend Lara’s house. My high school girlfriends and I still get together for lunch every month (well, we try and do it monthly). We’ve been doing it for as long as I can remember.
Years and years ago, instead of meeting at a restaurant, we met at my friend Lara’s house and she made lunch for us. The only thing I remember having that day were these cinnamon rolls. I’m sure whatever else she fixed was delicious because she’s a great cook, but all I remember were these rolls (haha).
It’s her mom Barbara’s recipe and these are absolutely delicious. Barbara is so awesome! She was our “mom chaperone” on our senior trip to Newport beach. She was such a sport and definitely kept us on task when it came to keeping the beach house clean and taking our turn doing meals. I think my friends and I may have called her Ms. Hannigan (from Annie) a few times, but it was all in fun. Seriously, we love her and loved having her there.
I’d honestly never seen anyone bake their cinnamon rolls in muffin tins and I thought it was such a great idea.
Anytime I have taken these to a dinner, people love them. I remember taking them to my grandma’s house one night for a dinner and my aunt Debbie, who was here visiting, thought they were the best things ever.
The dough does require a bit of rising time, so just make sure you plan ahead. Just look how yummy they look even before they’re baked.
And now look how beautiful and golden they are after they bake. All the cinnamon sugary filling has turned kind of crispy and it’s just heavenly!
Isn’t that butter cream slathered on top the best looking thing ever? Can you tell I like a lot of frosting on my cinnamon rolls? 😂
Some nights for dinner, I love to make these in place of plain dinner rolls and my boys never complain. Thanks Barbara for an awesome recipe!
TIPS FOR MAKING MUFFIN TIN CINNAMON ROLLS:
- Make sure you don’t add too much flour. You may or may not need the full amount. You want the dough to still be slightly sticky. After it rises, it won’t be as sticky and will be easy to work with.
- These do require some rising time so make sure you plan ahead. The original recipe calls for 3 hours of rising time after you roll out and cut the rolls, but I have found that 1 1/2 hours is plenty long. Just make sure you put them in a warm place to rise.
- Make sure you spray your muffin tins really well.
- I like to take mine out of the muffin tins before I frost them so the frosting can drip down the sides.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Here are some of my other favorite cinnamon/sweet roll recipes: