Best Apple Pie Cinnamon Roll Muffins for Brunch

Some recipes just make sense the moment you hear them. These apple pie cinnamon roll muffins are exactly that  a soft swirl of cinnamon-sweet dough cradling tender spiced apples. It’s the kind of bake that feels like something your grandma might’ve made if she had a muffin pan and a can of cinnamon rolls.

You get the best of both worlds here: the nostalgic comfort of apple pie, the sticky joy of cinnamon rolls  and none of the usual work. No dough to knead. No crust to roll. Just a warm tray of bakery-style muffins in under 30 minutes. They’re cozy, a little messy, and totally addictive.

Why You’ll Love This Recipe

This isn’t just another shortcut muffin. It’s the kind of bake that hits the sweet spot between easy and incredible. Whether you’re feeding a brunch crowd, making dessert for a holiday table, or sneaking one with your morning coffee, these apple pie cinnamon roll muffins are hard to resist.

Here’s why they’re worth making again and again:

• Fast and Fail-Proof No fancy tools, no dough from scratch. Just open a can, chop an apple, and go.
• Big Flavor, Small Effort Layers of cinnamon, clove, and nutmeg with warm apple butter make every bite taste like fall.
• Perfect for Sharing These bake up golden and neat in a muffin tin. They travel well and impress guests without fuss.
  Totally Customizable From nut-free to dairy-free, or even swapping the filling  there are tons of ways to make them your own.
• Freezer-Friendly You can make them ahead, freeze them, and enjoy a homemade treat any day of the week.

What makes these stand out? The spiced custard poured over the rolls before baking. It seeps in, soaks the dough, and bakes into something halfway between bread pudding and pie all wrapped in a cinnamon roll crust.

What You’ll Need

Here’s everything that goes into these muffins. Nothing complicated  just a few smart shortcuts and a good balance of flavor and texture.

Dough Base

• 1 can of cinnamon rolls (the 8-count kind, with icing included)
  • Save the icing for later it makes a great glaze.
• ⅔ cup apple butter
  • Smooth and spicy. It melts into the rolls as they bake.

Fruit + Filling

• 1 small apple, peeled and chopped
  • Go for something crisp and sweet like Gala or Fuji.
    
• 2 eggs
• ¼ cup half and half
• 1 teaspoon vanilla extract

Whisk these together for a quick custard that holds everything together.

Warm Spices

• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon nutmeg

They bring the apple pie vibes and keep the filling cozy, not bland.

Topping (Optional but Recommended)

• ½ cup chopped pecans
  • Adds crunch and a bit of richness.

Notes & Swaps

• No apple butter? Try canned apple pie filling, chopped into small pieces. Or mix applesauce with cinnamon for a lighter twist.
• Need it dairy-free? Swap the half and half for full-fat oat milk or canned coconut milk.
• Nut allergy? Leave out the pecans. It won’t affect baking time.
• Using fresh apples only? Double up on the diced apple and add a pinch more spice.

Making the Muffins: Step-by-Step

You don’t need a mixer or special tools just a bowl, a pan, and about 10 minutes of hands-on time. Here’s how it comes together.

Step 1 : Preheat your oven
Start by heating the oven to 375°F (190°C). You want it hot and ready before anything goes in  no skipping this.

Step 2 : Prep the muffin tin
Grab a 12-cup muffin pan and give it a solid coat of non-stick spray. Don’t use liners. You want the rolls to hold their shape and brown right in the pan.

Step 3 : Cut the cinnamon rolls
Open the can (watch for the pop). Set aside the icing  you’ll use it later. Slice each roll into 6 to 8 small chunks, depending on how thick they are.

Step 4 : Toss with apple butter
Drop the roll pieces into a large bowl. Add the apple butter and mix until everything’s coated. It won’t look perfect that’s fine.

Step 5 : Fill the muffin cups
Spoon the mixture into the muffin tin. Each cup should be about two-thirds full. Don’t pack them down.

Step 6 : Whisk the custard
In a separate bowl, beat together:

• 2 eggs
• ¼ cup half and half
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves

You’re aiming for a smooth, spiced mix no clumps.

Step 7 : Pour over the rolls
Evenly divide the custard between the muffin cups. Pour slowly you don’t want it to overflow. Stop just before the top of each cup.

Step 8 :Add pecans
Sprinkle chopped pecans on top. They’ll toast while baking and add a little crunch.

Step 9 : Bake
Slide the tray into the oven. Bake for 15 to 20 minutes. You’re looking for golden tops and a set center. Check with a toothpick  it should come out with a few moist crumbs.

Step 10 : Glaze
Warm the icing (10 seconds in the microwave usually does it). Drizzle it over the muffins while they’re still warm. Let it settle before serving.

Note: If the muffins look lopsided or a bit over the edge, just press them gently into shape while they’re warm. No one will notice after the glaze.

Real-World Tips & What to Watch For

Even a fast recipe can trip you up in small ways. Here are a few things I’ve learned making these muffins details that might save you a headache (or a sticky muffin pan).

Helpful Tips That Actually Work

• Go easy on the custard. Pour slowly and stop just under the top. If you overfill, the muffin cups will bubble over. Not the end of the world, but messier than it needs to be.
• Use room-temperature eggs. Cold eggs make the custard seize a little and bake unevenly. Just set them out while you prep the dough.
• Rough-cut the apples small. Big chunks don’t soften enough by the time the muffins are done. Aim for pieces about the size of your thumbnail.
• Warm icing, not hot. It should be fluid enough to drizzle, not runny like milk. Ten seconds in the microwave usually does it.
• Spray the pan thoroughly. Even if it’s “non-stick,” don’t trust it. These muffins have a lot of sugar, and that glaze will cling.

Mistakes That Sneak Up on You

• Baking cold dough straight from the fridge. If the rolls are too firm, the middle stays gummy while the outside cooks too fast. Let the can sit out while you prep the other ingredients.
• Overbaking. This one’s subtle the muffins might look pale and still be fully baked. Keep an eye on the tops and gently press one. If it springs back, they’re ready.
• Forgetting the icing. It seems minor, but that final drizzle ties everything together. Don’t skip it. Even a little adds a nice finish.

One trick I like:
If you’re short on time, flatten each cinnamon roll into a muffin cup instead of slicing it up. Spoon in a bit of apple butter and pour the custard on top. The texture’s different  more like a mini pie but it works.

Serving Ideas, Storage Tips & Simple Swaps

Best Way to Serve

These muffins are at their best about 10 minutes out of the oven. The icing has softened, the rolls are still warm inside, and the apple and spice flavors are at their peak.

A few easy ideas:

• Serve with black coffee or chai  something simple that won’t compete with the sweetness.
• For dessert, pair with a scoop of vanilla ice cream or a little whipped cream.
• Add a handful of chopped fruit on the side if you’re serving them as part of a brunch spread.
  

They’re casual enough for weekends but still feel special  especially with that gooey center and crisp top.

How to Store Them

On the Counter
Cool the muffins fully first. Then keep them in an airtight container at room temp for up to 24 hours. After that, they’ll start to get too soft.

In the Fridge
Seal tightly and refrigerate for up to 5 days. They’re moist, so layer with parchment if stacking.Learn more about safe refrigeration at FDA’s Cold Storage Chart.

In the Freezer
Wrap each muffin in plastic or foil. Store them in a freezer bag for up to 3 months. Reheat directly from frozen or thaw in the fridge overnight. For freezing safety tips, refer to the USDA Freezing and Food Safety Guide.

To Reheat

• Microwave: About 20 seconds per muffin usually works.
• Oven: Reheat at 325°F, loosely covered, for 8–10 minutes.
• Don’t reheat with the icing if you can avoid it- it gets messy. Add fresh icing after warming, if needed.

Easy Swaps & Flavor Changes

• No apple butter? Try spoonable jam (like cherry or fig), or cut-up canned apple pie filling.
• Don’t eat nuts? Skip the pecans entirely, or use pumpkin seeds for crunch.
• Want more texture? Sprinkle raw oats or brown sugar on top before baking.
• Need it dairy-free? Use canned coconut milk in the custard and check the label on your cinnamon rolls not all are dairy-free.

Interested in similar cozy make-ahead recipes? You might enjoy Pumpkin Morning Muffins or Mini Apple Loaf Cakes both travel well and freeze great too.

Nutritional Information

Here’s a breakdown of the nutrition per muffin, based on a 12-serving batch using the listed ingredients. This is an estimate, but it gives you a solid idea of what’s in each one.

Nutrient	Amount (Per Muffin)
Calories	111 kcal
Total Fat	5 g
Saturated Fat	1 g
Unsaturated Fat	3 g
Trans Fat	0 g
Cholesterol	33 mg
Sodium	75 mg
Carbohydrates	14 g
Dietary Fiber	1 g
Sugars	9 g
Protein	2 g

These muffins are lower in calories compared to traditional cinnamon rolls or full-size bakery muffins, thanks to the use of apple butter and moderate portion size.

Want to adjust based on your own ingredients?
Use a free tool like MyFitnessPal or Cronometer to calculate updated nutrition based on swaps or additions. You’ll get the most accurate results by entering brand names and specific amounts.

Conclusion

If you love quick recipes that taste like you spent all morning on them, these apple pie cinnamon roll muffins should be at the top of your list. They’re warm, soft, a little sticky, and full of spiced apple flavor  like a mashup of two classics baked into a grab-and-go treat.

What sets this version apart? The custard, for one. It seeps between the roll pieces and gives each muffin a soft, pie-like texture inside while staying crisp on top. That, and the fact that they’re ready in under 30 minutes without a single fussy step.

Frequently Asked Questions (FAQ)