If you have an extra can of cinnamon rolls lying around then her is a cute little on-the-go or sit down and relax breakfast. This little breakfast or snack took almost no time to whip up which is good because I really have no extra time some mornings.
You’ll start by cutting each roll into 6 pieces. Place the six pieces into a hole in each muffin tin.
Cut up about 4-6 strawberries and place small pieces into each hole with the cinnamon roll bits. I cut my strawberries into small chunks so I could fit more in each. Then bake.
Once they come out of the oven, drizzle with glaze that comes with cinnamon rolls and then with hazelnut spread.
| Servings |
rolls
|
Ingredients
- 1 can cinnamon rolls
- 4-6 strawberries, chopped
- 2 TBS chocolate hazelnut spread
Ingredients
|
|
Instructions
- Preheat oven to 375°F.
- Separate cinnamon rolls into eight pieces. Cut each cinnamon roll into six pieces.
- Place six pieces into each tin and top with chopped strawberries.
- Bake for 12-15 minutes. When done, allow to cool in muffin tin for 2-3 minutes.
- In a microwave safe bowl, heat cinnamon roll icing for about 10 seconds. Drizzle on monkey bread.
- In another microwave safe bowl, heat hazelnut spread for about 10-15 sec. Drizzle on top of icing and monkey bread.
Recipe Notes
Share this Recipe