Cherry Pie Cinnamon Roll Muffins - Easy Sweet Treat

Watch Me Make Them

These cinnamon roll muffins are what I make when I want something sweet, warm, and borderline dangerous to have sitting on the counter. They’ve got all the flavor of a classic cinnamon roll, but they bake up in a muffin tin and don’t require any patience. No rising, no kneading, no nonsense.

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I’ve made these for breakfast, dessert, and everything in between. They disappear every single time, which is usually how I know a recipe is worth keeping around.

Why These Work So Well

The muffin tin is doing a lot of the heavy lifting here. Pressing the cinnamon rolls into each cup gives you crispy edges, a soft center, and just enough structure to hold a filling.

That little pocket in the middle is where the magic happens. The cherry pie filling gets warm and jammy, the cinnamon roll bakes up fluffy around it, and the crushed graham crackers on top add a little texture so it’s not just soft on soft.

They feel a little over the top, but they’re honestly really simple.

What You’ll Need

You don’t need a long grocery list for these cinnamon roll muffins. Refrigerated cinnamon rolls with icing are the base, and they do most of the work for you.

Cherry pie filling adds sweetness and a little tartness, while graham crackers bring a subtle crunch. A quick spray of cooking spray or a swipe of butter keeps everything from sticking to the pan.

That’s it. Nothing fancy, nothing hard to track down.

How I Make Cinnamon Roll Muffins

Getting Started

First thing, crank the oven to 400°F so it’s ready to go. These bake better when the oven is fully heated.

Grease a standard muffin tin really well. Even nonstick pans can grab onto sugary dough, so don’t skip this part.

Separate the cinnamon rolls and place each one between parchment paper. Roll them flat until they’re wide enough to cover the bottom of the muffin cup and slightly up the sides.

Filling And Baking

Press each flattened roll into the muffin tin, shaping it into a shallow cup. It doesn’t have to be perfect. Once they bake, no one’s judging the edges.

Spoon about two tablespoons of cherry pie filling into the center of each one. You want enough to notice, but not so much that it spills over while baking.

Sprinkle crushed graham crackers on top, then slide the pan into the oven. Bake for 18 to 20 minutes, until the cinnamon roll muffins are cooked through and lightly golden.

Finishing Touches

Once they come out of the oven, let them cool in the pan for about 10 to 15 minutes. This helps them firm up so they don’t fall apart when you remove them.

Right before serving, drizzle the icing over the top. I don’t measure this part. Just follow your heart.

How To Serve Them

These cinnamon roll muffins are best when they’re still a little warm, but they hold up fine on the counter too. They’re great for brunch, easy desserts, or just grabbing one as you walk by the kitchen.

If you’re serving them to guests, drizzle the icing at the last minute so they look fresh and glossy. Fair warning though, people usually grab seconds.

Easy Swaps And Variations

Once you’ve made these once, it’s hard not to start messing with them. Apple pie filling works great and feels extra cozy. Blueberry filling gives them more of a bakery vibe.

You can also skip the fruit and fill them with sweetened cream cheese instead. Different cookie crumbs on top work too if you don’t have graham crackers.

This recipe is flexible, which is part of why I keep coming back to it.

A Few Quick Tips

Flatten the cinnamon rolls evenly so they bake all the way through. Thick spots can stay doughy.

Don’t overfill the centers or you’ll end up scraping burned filling off the pan. Two tablespoons is the sweet spot.

If you want extra gooey cinnamon roll muffins, drizzle the icing while they’re still warm so it melts into everything.

Final Thoughts

These cinnamon roll muffins are simple, fast, and way more impressive than they should be for how little effort they take. They’re one of those recipes that feels like a shortcut, but no one ever complains about that.

If you’ve got a can of cinnamon rolls in the fridge, this is a solid way to use them. Just don’t expect leftovers.