Do you remember the cinnamon roll waffles?  This recipe is similar, but so much better.   Cinnamon roll muffins warm from the oven and dripping with glaze are irresistibly delicious.   They are ready for the oven in under 5 minutes.     The secret is refrigerated cinnamon roll dough.   The idea for these cinnamon roll muffins came during a trip to meet a fellow blogger, Angie from Kitchen Southern Hospitality.  We were meeting at Tonyan Coffee in Apple Valley, CA.    This was my first visit to the little coffee shop, so everything was new to me.  One of their menu offerings was their cinnamon rolls.  The cinnamon rolls were different from any I had previously encountered.  They were baked in a muffin tin.  This gave them a taller, but more uniform shape as well as a dryer texture.  I’m certain that there cinnamon rolls were made from scratch, but in my effort to recreate them, I opted for a simpler method.

I purchased 3 packages of refrigerated cinnamon roll dough.  These are the packages that contain 8 cinnamon rolls each.  The cinnamon rolls were each placed into  a cup of a muffin pan that had been sprayed with non-stick spray.   The pans were then placed in a 375 degree preheated oven and baked for about 15 minutes.  At the end of the cooking time, the cinnamon rolls will have raised and filled the cupcake pan.  Once they were baked, the cinnamon rolls were removed to a cooling rack and allowed to cool before being iced.  The final cinnamon rolls were delicious.  We even baked a tube full of orange rolls, too.   Even Food Critic enjoyed these cinnamon rolls.  Here are the printable instructions.  We hope you enjoy them.

Thanks for visiting Patty Cake’s Pantry.