Mocha Cinnamon Roll Monkey Bread Muffins w/ Coffee Cream Cheese Glaze


What’s even better than coffee with your breakfast? More coffee in your breakfast! These cinnamon roll-meets-monkey bread muffins have it all, including the java, thanks to Javy Coffee Concentrate! I use a teaspoon to make the mocha syrup that gets poured over the muffins before baking, and another teaspoon in the cream cheese glaze that gets drizzled over top so there’s no shortage of coffee flavor running throughout the soft cinnamon roll interior. These are so delicious and so easy to make thanks to the pre-made cinnamon roll dough and Javy concentrate, they are perfect for holiday mornings when special breakfast treats and sleeping in late are a must! You’ll love waking up to these divine little cups of Joe and they are worth getting out of bed for even on the chilliest winter mornings!

You can purchase Javy Coffee Concentrate by clicking the link in ingredient list below or by going to Javycoffee.com and use my code TESS for a discount. Enjoy!

Makes: Approximately 12 Muffins

Active Time: 15 minutes

Baking Time: 13 minutes

Ingredients:

For Cinnamon Roll Monkey Muffins & Mocha Syrup:

  • 2 17 oz tubes unbaked cinnamon rolls (You can substitute with 2 of the smaller cans as well.)
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon cocoa powder or 1 tablespoon of semisweet chocolate chips
  • 1/4 cup white sugar
  • 1 tablespoon milk  
  • 1 teaspoon Javy Coffee Concentrate (Use my code TESS for a discount) or you can substitute with instant espresso powder

For Cream Cheese Coffee Glaze:

  • 4 ounces cream cheese, softened at room temp (You can pop it in the microwave for 15-20 seconds to soften if you forget to leave it out to soften like I do.)
  • 1/4 cup milk, room temp if possible
  • 1 cup powdered sugar, sifted
  • 1 teaspoon Javy Coffee Concentrate (Use my code TESS for a discount) or you can substitute with instant espresso powder.

Directions:

  • Preheat oven to 375°F. Grease 12 cups of a muffin tin and set aside.
  • Open tubes of prepared  cinnamon rolls and cut each sliced roll into 9 or 10 smaller pieces. Add 9 or 10 pieces to each muffin cup, pressing pieces together slightly inside each cup. If you’re using the smaller tubes of cinnamon rolls you may have to use a couple less pieces per muffin cup to make 12 muffins but it’s fine.
  • In a small saucepan, bring butter, sugar, and the milk to a low boil and stir to melt and combine ingredients together. Remove from heat, add Javy Coffee Concentrate or espresso powder and stir to combine. Divide the coffee syrup mixture among each cup of muffin dough, drizzling a small amount over each. Bake for 12-13 minutes, until puffy and cooked through, and allow to cool slightly. While still warm, remove muffins from the tin running a knife along the inside edge if the oozing glaze causes muffins to stick to the side of the cups.
  • While muffins are baking, make the coffee cream cheese glaze: Combine softened cream cheese, milk, and Javy coffee concentrate or espresso powder in a bowl with high sides, add in sifted powdered sugar gradually and whisk to combine into a glaze. Consistency should be thick but still pour-able. If glaze is too thick to drizzle, add in a tablespoon of milk at a time until it is the right consistency.
  • Drizzle glaze over the muffins and serve immediately! Consuming immediately is a must for these muffins because they are at their softest right after baking. The cinnamon roll interiors start getting firm and dense as they sit, so they are not ideal for storing and eating the next day. Just means you have to eat more the day you make them-oh darn!

If you do have extras and want to eat them later-pop then in the microwave to soften them back up and eat immediately once they’re heated through.


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