Imagine biting into a heavenly pastry that combines the gooey goodness of cinnamon rolls with the creamy decadence of cheesecake - all in one perfectly portioned muffin cup! These irresistible Cream Cheese Filled Cinnamon Roll Muffin Cups are about to become your new obsession. Whether you're looking to impress brunch guests or treat yourself to a luxurious morning indulgence, this recipe transforms ordinary cinnamon rolls into a spectacular breakfast sensation that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffin cups
Ingredients
- 1 can refrigerated cinnamon roll dough
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or butter to ensure easy removal of muffin cups.
- In a medium mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and cinnamon until smooth and creamy. Use an electric mixer or whisk until the mixture is well combined and free of lumps.
- Open the refrigerated cinnamon roll dough and carefully separate each roll. Gently flatten each roll using your hands or a rolling pin to create a wider, thinner circular shape.
- Press each flattened cinnamon roll into the prepared muffin tin cups, ensuring the dough covers the bottom and sides of each cup, creating a small dough "basket".
- Spoon approximately 1-2 tablespoons of the cream cheese mixture into the center of each dough-lined muffin cup. Be careful not to overfill.
- Fold the excess dough edges over the cream cheese filling, partially covering the top but leaving some filling visible.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges of the cinnamon roll dough are golden brown and the filling is set.
- Remove from the oven and let the muffin cups cool in the tin for 5-10 minutes. This allows the filling to set and makes removal easier.
- Carefully remove the muffin cups from the tin using a butter knife or offset spatula. If desired, drizzle with the included icing from the cinnamon roll package or create a simple glaze.
- Allow muffin cups to cool completely on a wire rack. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Ensure your cream cheese is fully softened at room temperature for the smoothest filling possible.
- Don't overwork the cinnamon roll dough when flattening - gentle handling prevents tough texture.
- Generously grease your muffin tin to prevent sticking and ensure easy removal.
- For extra richness, use full-fat cream cheese and add a pinch of salt to the filling.
- Watch the muffin cups closely in the last 5 minutes of baking to prevent over-browning.
- Let the muffin cups rest in the tin for 5-10 minutes after baking to help them set properly.
- For a fancy finish, create a quick glaze with powdered sugar and milk to drizzle on top.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
