Cinnamon Roll Cups

So, Cinnamon Rolls are a big deal at our house.  My kids love them, I love them…I mean, who doesn’t love them?  The other morning, I was going to make a Monkey Bread but then decided to try making something a little different instead.  I flattened each biscuit inside the muffin tin and baked…then filled it with a yummy cinnamon roll frosting mixture.  My kiddos (especially Smith!) were in heaven.  I had coffee, a Cinnamon Roll Cup and the new Boden catalog…I was in heaven too.
This recipe makes 8 cups.
Shopping List
1/4 cup granulated sugar
2 1/2 tablespoons cinnamon, divided
1 (16 oz) can of refrigerated canned biscuits (I used Pillsbury Grands)
1 (8 oz) package of cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
a 1 1/2 cup combination of your favorite cinnamon roll toppings (walnuts, pecans, raisins, etc) 
Preheat oven to 350 degrees.
In a small mixing bowl, combine sugar and 1/2 tablespoon of cinnamon with a fork.  Set aside.
Take each biscuit out of the can and flatten them out just a little bit.  Dredge both sides of the biscuits in your sugar mixture and then place in your lightly greased (I used Pam) 12-count muffin tin.  Push the biscuits down across the bottom and up the sides of each muffin cup.  After you have finished with all of your biscuits, bake about 12 minutes or until lightly browned.  Remove from oven and cool just a minute or two.
Meanwhile, while your biscuit cups are baking, beat your cream cheese, powdered sugar, remaining 2 tablespoons of cinnamon and milk with an electric mixer.  Once the mixture is nice and incorporated, stir in your favorite cinnamon roll toppings.  We stirred in a cup of pecan pieces and 1/2 a cup of raisins. 
Once your biscuits have cooled just a minute, pop it out of the muffin tin.  Take a spoon and open up the inside just a little (they will puff up, so you’re opening it up).  Spoon filling into each muffin cup.
Serve warm and enjoy!
Weekend mornings have never tasted so good…
Print Friendly, PDF & Email
  • Sheaffer {Pinterest Told Me To} April 17, 2015 at 10:34 am

    This recipe brings back childhood memories from me. My mom would always make us cinnamon and sugar biscuits on the weekends…which as you know was HUGE since during the week I was having Bran Flakes or Grape Nuts! 🙂

  • Narci April 17, 2015 at 11:02 am

    Yum!! This looks delicious! My kids would love it!!

  • Ramona April 17, 2015 at 11:30 am

    Oh my word. These sound Heavenly. I think I'll add them to the weekend shopping list.

  • April 17, 2015 at 11:56 am

    Looks delicious, but do you think this would work if I made homemade biscuits in substitute for the canned? Canned biscuits are not sold where I live.

    • Anonymous April 19, 2015 at 12:16 am

      I'm going to try that too since I'm not close to the store and want them NOW! I'm going to make my dough a little thicker. More like canned biscuits. Nor reason it shouldn't work.

  • Jenny l April 17, 2015 at 12:02 pm

    Therr are so any kinds of Grands biscuits…homestyle, butter, buttermilk, flaky layers. Which one did you use?! Lol.

  • Mix and Match Mama April 17, 2015 at 12:22 pm

    I used Homestyle but you can use whichever version you prefer! And yes, homemade biscuits would be excellent!!

  • Lori April 17, 2015 at 1:41 pm

    These look incredible!!

  • Victoria Brown April 17, 2015 at 3:06 pm

    This sounds delicious! And with a cup of coffee, mornings will be ah-mazing!! Thanks for sharing. Can't wait to try it!

  • Anonymous April 19, 2015 at 1:36 pm

    Just made these this morning! Very yummy! I think I will use less cinnamon next time though, the 2 tablespoons was a little overpowering.

  • Christa May 3, 2015 at 10:24 pm

    AMAZING!!! These were fun and easy to make with the kids! Thanks!

  • Lisa Walter May 10, 2015 at 11:35 am

    These were scrumptious!!! Perfect way to start my Mother's Day and these will be perfect on Christmas morning! Thanks for sharing such a delicious recipe!