Cinnamon Sugar Morning Buns

What’s in a name?

If you take Grands biscuit dough, coat it in cinnamon sugar, and bake it in a muffin tin, you’re basically making a shortcut version of Morning Buns, Monkey bread, or even a cruffin.

• Mini Monkey Bread Muffins: This is probably the most common name. Monkey bread is usually pull-apart, but making them in a muffin tin gives you individual servings. This is a crowd-pleasing name, for sure.
• A Cinnamon Sugar Morning Bun is a flaky pastry similar to a cinnamon roll, but made with a buttery, layered dough like a croissant or Danish pastry, rather than bread dough. It is typically baked in a muffin tin, resulting in a caramelized, crisp exterior and a tender, layered interior.
• a “Cinnamon sugar cronut muffin” is actually a pastry known as a cruffin, a combination of croissant and muffin. A cruffin is baked in a muffin tin and features flaky, buttery layers filled with cinnamon sugar. While a “cronut” is a cross between a croissant and donut, and is often deep-fried.
• Sometimes people also call these Cinnamon Sugar Biscuit Muffins or Cinnamon Pull-Apart Muffins. Making them sound all cozy and nice.
• If you add a glaze or drizzle icing on top, they’re often referred to as Cinnamon Roll Muffins (since they taste similar).
• Lazy Day Breakfast Muffins – emphasizes the shortcut with biscuit dough.
• Sweet Cinnamon Biscuit Bites – clear and snackable-sounding.
• Cinna-Biscuit Muffins – a fun mashup name.
• Quick Monkey Bread Cups – highlights the easy prep.

But whatever you want to call these, they’re delicious and super easy to make. And everyone will love them!

How to make

Did you know that you can make pull apart Cinnamon Sugar Muffins at home using crescent roll biscuit dough? This recipe uses refrigerated Grands dough to simplify the lamination process, making this bakery-style treat quick and easy to make at home. 

The key steps, well, in fact there’s really only one thing you need to do, layer the dough with cinnamon sugar. Then you just bake it up and have a wonderful smelling kitchen and a fantastic breakfast or brunch treat!

Get all the detailed instructions and amounts on the recipe card below. But, here’s the gist of it all…

Mix up the cinnamon and sugar. Place ½ teaspoon cinnamon sugar at the bottom of each muffin tin, and swirl to coat the bottom of the tin. This is to make a nice caramelized crust at the bottom of each muffin.

Cut the biscuits into four equal pieces (quarters) and place the pieces in a large bowl. Pour the remaining cinnamon sugar over the cut biscuits, and toss to coat completely.

Divide the coated biscuits evenly into the muffin tin (about 5 to 6 pieces in each muffin cup). Sprinkle any remaining cinnamon sugar from the bottom of the bowl over the muffins.

Bake ‘em up. That’s it.

Storage

These are best when freshly baked. But if you have leftovers, store them in an airtight container on the counter for up to a couple of days.

Reheat them in a 350° F oven for about 5 minutes, or until heated through. Trust me, take the few extra minutes to reheat them, it’s worth it.

Serving suggestions

Serve these at a holiday breakfast for rave reviews. And, serve them alongside some scrambled eggs with hashbrowns and an iced mojito coffee.

How to make Cinnamon Roll Muffins

Want to make a fun easy breakfast recipe Cinnamon Roll Muffin with a delicious vanilla icing? Here’s my favorite icing recipe. These are also delicious with cream cheese frosting. These make a great biscuit dough dessert or brunch idea.

Icing

1 cup powdered sugar
¼ teaspoon vanilla extract
1/8 teaspoon salt
¾ tablespoon unsalted butter, softened
1-2 tablespoons cream or milk

To prepare icing: Combine all ingredients adding cream or milk to achieve desired consistency. Spread icing over muffins. Icing recipe is easily doubled if you want more. Store any leftover icing in the freezer in a small covered container. Microwave a couple spoonfuls on high power for about 10 seconds to bring it back to spreadable consistency.