Apple Pie Cinnamon Roll Muffins are a delicious mash-up of a beloved breakfast treat and holiday-style dessert warmth. This recipe brings together soft, gooey cinnamon roll dough, fragrant apple butter, and warm spices like cinnamon, cloves, and nutmeg. In about 30 minutes from start to finish (including prep and bake), you’ll have 12 muffins full of cozy flavor, perfect for breakfast, brunch, or a sweet treat any time.
Why You’ll Love These Apple Pie Cinnamon Roll Muffins
You’ll love this recipe because it feels effortlessly indulgent yet surprisingly easy. The familiar sweetness of cinnamon rolls meets the comforting holiday spice of apple butter, giving you something that’s brunch-worthy but simple to make. With a handful of ingredients and minimal work (no yeast, no elaborate dough), you get maximum flavor with minimal fuss. The pecans give a bit of crunch, and the icing finish adds that classic cinnamon-roll finishing touch. It’s breakfast turned into dessert-goodness with no compromise.
Ingredients
- 1 can of cinnamon rolls
- ⅔ cup apple butter
- 1 apple, peeled and diced
- 2 eggs
- ¼ cup Half and Half
- 1 teaspoon vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- ½ cup pecans, chopped
Step-by-Step: How to Make Apple Pie Cinnamon Roll Muffins
- Preheat your oven to 375 °F (190 °C).
- Spray a muffin pan (12-cup size) with non-stick cooking spray.
- Open your can of cinnamon rolls and separate the rolls. Unroll each one (or cut into 6-8 pieces per roll) and set aside the icing from the can for later.
- Toss the pieces of cinnamon-roll dough into the apple butter so they are coated. Then place the coated dough pieces into the muffin tin cups, filling each cup about ⅔ full.
- In a mixing bowl, whisk together the eggs, Half and Half, vanilla, cinnamon, cloves, and nutmeg until well combined.
- Pour this spice-egg mixture over the cinnamon-roll dough in each muffin cup, filling to about ⅔ of the cup.
- Sprinkle chopped pecans on top of each muffin if desired.
- Bake for 15–20 minutes or until the tops are golden brown and the centers are set.
- While still warm (or slightly cooled), warm up the icing from the cinnamon roll can (microwave ~10–15 seconds until pourable) and drizzle it generously over the muffins.
- Serve warm and enjoy!
Helpful Tips
- Make sure your muffin pan is well-sprayed so the muffins release easily.
- For the apple, choose a firm variety (Granny Smith, Honeycrisp, or Pink Lady) so the pieces hold up when baked.
- Don’t overfill the muffin cups—filling about ⅔ helps the muffins rise and bake evenly without spilling over.
- If you like extra apple flavor, dice the apple small so it distributes evenly through the muffins.
- If the icing seems too thick after microwaving, add a teaspoon of warm milk or cream and stir to loosen.
- These are best served warm when the icing is soft and the dough still tender.
Substitutions And Variations
- Apple butter substitute: If you don’t have apple butter, you can use a thick apple-sauce reduction (cook applesauce down until thick), or even a layer of apple pie filling (drain excess syrup).
- Dairy alternative: Replace Half and Half with whole milk, light cream, or a non-dairy alternative (almond milk + a little melted vegan butter) if needed.
- Nut option: Swap pecans for walnuts or skip the nuts altogether if you have a nut allergy.
- Spice variation: For extra warmth, add ½ teaspoon of ground ginger or a pinch of allspice.
- Mini muffins: Use a mini-muffin tin and reduce bake time to ~12–15 minutes for bite-sized treats.
- Topping twist: Instead of icing drizzle, you could sprinkle with cinnamon-sugar, caramel sauce, or even a dollop of whipped cream and a pecan half.
Storage Instructions
Let the muffins cool completely before storing.
Keep in an airtight container at room temperature for up to two days.
To keep longer, refrigerate for up to 4 days; re-warm in the microwave (~15–20 seconds) before serving to soften the dough and freshen the icing.
You can also freeze the baked muffins (without icing) for up to 2 months. When ready to serve, thaw overnight in the fridge or reheat from frozen in a low oven (~300 °F) for ~10 minutes, then drizzle fresh icing.
Nutritional Information
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Yield: 12 servings
-
Serving Size: 1 muffin
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Calories: 111
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Total Fat: 5 g
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Saturated Fat: 1 g
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Trans Fat: 0 g
-
Unsaturated Fat: 3 g
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Cholesterol: 33 mg
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Sodium: 75 mg
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Carbohydrates: 14 g
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Fiber: 1 g
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Sugar: 9 g
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Protein: 2 g
Serving Suggestions
These muffins are fantastic served warm with a cup of coffee or hot tea for breakfast or brunch. They also make a lovely dessert paired with vanilla ice cream or a dollop of whipped cream. For a festive touch, serve them on a platter with a small bowl of extra warmed apple butter or caramel sauce for dipping. They’ll shine at holiday gatherings, brunches, or cozy weekend breakfasts.
Frequently Asked Questions About Apple Pie Cinnamon Roll Muffins
Can I use homemade cinnamon roll dough instead of canned dough?
Yes, if you have homemade cinnamon roll dough, you can use it instead of the store-bought can. Just roll out your dough, cut into pieces (similar size to the canned rolls), and proceed with the recipe. Bake time may vary slightly depending on dough thickness and how full the muffin cups are.
My muffins seem a little underdone in the center when I take them out — what should I do?
If the centers are still quite doughy, return them to the oven and bake for another 2–3 minutes, then check again. Every oven runs a bit differently; you’re looking for golden tops and centers that aren’t liquid. Also ensure you filled the cups only up to about ⅔ so the egg-mixture can bake through.
Can I skip the icing drizzle?
Absolutely — if you prefer less sweetness or want a cleaner look, you can skip the icing drizzle. The muffins will still taste wonderful with apple butter, spices, and pecans. Alternatively, you could dust with powdered sugar or sprinkle a cinnamon-sugar mix on top for a lighter finish.
How can I reduce sugar or calories?
You can reduce the sugar slightly by using apple butter that’s lower in added sugar, or by using smaller amounts of icing. You might also reduce the Half and Half to 3 Tbsp and replace the rest with low-fat milk, though this may slightly affect richness. Skipping or reducing nuts will also decrease fat/calories.
Final Thoughts
Thank you so much for reading and giving these Apple Pie Cinnamon Roll Muffins a try. I truly hope you enjoy every warm, fragrant bite. I had so much fun creating this mash-up of cinnamon rolls and holiday-style apple butter because it brings together the best of breakfast comfort and dessert joy. It’s easy to make, full of flavor, and perfect for sharing (or savoring solo!). Wishing you a wonderful cooking experience, many moments of joy around the table, and gratitude for being part of this food-loving community. Enjoy your muffins and happy baking!
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Apple Pie Cinnamon Roll Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Apple Pie Cinnamon Roll Muffins blend the comfort of cinnamon rolls with spiced apple butter for a delicious breakfast or brunch option. Soft, gooey, and topped with icing, they’re perfect for cozy mornings or holiday tables.
Ingredients
1 can of cinnamon rolls
⅔ cup apple butter
1 apple, peeled and diced
2 eggs
¼ cup Half and Half
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
½ cup pecans, chopped
Instructions
- Preheat your oven to 375 °F (190 °C).
- Spray a muffin pan (12-cup size) with non-stick cooking spray.
- Open your can of cinnamon rolls and separate the rolls. Unroll each one (or cut into 6-8 pieces per roll) and set aside the icing from the can for later.
- Toss the pieces of cinnamon-roll dough into the apple butter so they are coated. Then place the coated dough pieces into the muffin tin cups, filling each cup about ⅔ full.
- In a mixing bowl, whisk together the eggs, Half and Half, vanilla, cinnamon, cloves, and nutmeg until well combined.
- Pour this spice-egg mixture over the cinnamon-roll dough in each muffin cup, filling to about ⅔ of the cup.
- Sprinkle chopped pecans on top of each muffin if desired.
- Bake for 15–20 minutes or until the tops are golden brown and the centers are set.
- While still warm (or slightly cooled), warm up the icing from the cinnamon roll can (microwave ~10–15 seconds until pourable) and drizzle it generously over the muffins.
- Serve warm and enjoy!
Notes
Use firm apples like Honeycrisp or Granny Smith for best texture.
Muffins are best served warm but can be stored and reheated.
Make ahead and freeze without icing for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
Nutrition
- Serving Size: 1 muffin
- Calories: 111
- Sugar: 9g
- Carbohydrates: 14g
- Protein: 2g