Description
Flaky, buttery, and packed with cinnamon-apple goodness, these Cinnamon Roll Puffins are your new favorite shortcut breakfast. Part soft muffin, part gooey cinnamon roll, all comfort food magic. Perfect for busy mornings, brunch with friends, or whenever you need a sweet, warm hug on a plate.
Ingredients
-
1 can refrigerated cinnamon rolls (with icing included)
-
1 cup apple pie filling (chunky style preferred)
-
Icing (from cinnamon roll can or your favorite glaze)
Optional Flavor Twists:
-
Chopped pecans or walnuts for a crunchy topping
-
Caramel sauce instead of icing
-
Other pie fillings (cherry, peach, blueberry)
Instructions
Step 1: Prep
-
Preheat oven to 375°F (190°C).
-
Lightly grease 8 cups of a standard muffin tin with butter, baking spray, or oil.
Step 2: Shape the Dough
-
Open the cinnamon roll can and separate rolls.
-
Gently flatten each roll into a 4-inch disc.
-
Press each disc into a muffin cup, forming a cup with dough halfway up the sides.
Step 3: Fill
-
Chop pie filling into bite-sized pieces if needed.
-
Spoon about 1 heaping tablespoon of filling into the center of each dough cup.
Step 4: Bake
-
Bake 13–17 minutes, until edges are golden brown and dough is cooked through.
-
Start checking at 13 minutes to avoid overbaking.
Step 5: Ice & Serve
-
Cool for 2–3 minutes in the tin, then transfer to a wire rack or plate.
-
Drizzle with icing while still warm. Optionally, add caramel or glaze.
Notes
-
Nutty Crumble Puffin: Sprinkle topping with chopped nuts, brown sugar, and cinnamon before baking.
-
Tropical Escape: Use peach or mango filling with a pinch of cardamom or ginger.
-
Chocolate Cherry: Use cherry filling with a few dark chocolate chips in the center.
-
Caramel Apple Deluxe: Swap icing for warm caramel drizzle.
-
Extra Spice: Add nutmeg, allspice, or cloves to pie filling for deeper flavor.