Make Halloween morning extra special with these festive and spooky Cinnamon Roll Mummy Muffins. They require only store-bought cinnamon rolls and candy eyes to recreate and are fun and easy for the whole family.
This Cinnamon Roll Mummy Muffins post is sponsored by Rhodes Bread. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
It’s pretty rare that I post a recipe that has only 2 ingredients, but thanks to Rhodes Bake-N-Serv®, that’s what you’re getting today! My family has had one go-to brand for bread and rolls for many years, Rhodes. I can’t tell you how many times we’ve passed off the Rhodes Yeast Dinner Rolls at Christmas as homemade. Today is the day I own up and stop taking credit for their amazing craftsmanship.
Seriously though, baking with yeast can be really intimidating for people, and for good reason. Whether you’re a timid baker or a seasoned professional, there’s something from their line for everyone.
I love this recipe because it combines my favorite holiday (Halloween) with my favorite sweet breakfast item (cinnamon rolls). These turned out so cute and they’re a great way to get the kids in the kitchen to help you out with a fun and easy weekend project.
No matter what your Halloween looks like this year, you can still get in the kitchen with the family and start celebrating the day early.
Ingredients & Subs
It’s a shortlist today, folks!
- Rhodes Bake-N-Serv® Cinnamon Rolls — My absolute favorite cinnamon rolls. I love these because they’re stored in the freezer, So I can make as many as I want at a time. My biggest pet peeve is popping open a can of cinnamon rolls and you have to make the whole thing. For a family of 2 & 1/4, we don’t need that many at one time to hit that Saturday morning craving. They usually end up going stale by the next day or if I try to save them unbaked, they get wonky. Not with the Rhodes Cinnamon Rolls!
- Candy Eyes — You can get these pretty much anywhere this time of year! If it’s the Halloween off-season, Michaels or Amazon is your best bet.
You’ll want a piping bag or plastic food storage bag with a flat #44 or #45 piping tip to make the mummy bandage. Although, if you’re just doing this with the kiddos at home, you’re welcome to just cut off the tip of the Rhodes Cinnamon Rolls icing packet and do it that way!
Want to make something else spooky with your candy eyes? Try my Kitchen Sink Blondies!
If you want to make your cinnamon rolls for breakfast, try the refrigerator method of thawing.
- Spray your pan with cooking spray.
- Place frozen dough on your pan. Cover with sprayed plastic wrap to keep from sticking to dough while rising.
- Place your pan in the refrigerator overnight. When you’re ready to bake, take the pan out of the refrigerator and preheat your oven to 350°F.
- Remove the plastic wrap and bake as you wish or proceed with making these Cinnamon Roll Mummy Muffins!
How to Make
- Spray a muffin tin with non-stick spray, set aside.
- To turn the cinnamon rolls into muffins, make a vertical cut down the center of each cinnamon roll, making sure NOT to cut all the way through. Fold the two ends away from each other like you’re bending open a book and pinch to secure at the bottom. Place one cinnamon roll in each space in your muffin tin.
- Allow the cinnamon rolls to sit at room temp for 30 minutes in the muffin tin. While that’s happening, preheat your oven to 350°F.
- Bake the muffins for 18-20 minutes until golden brown. If your icing from the bag isn’t fully defrosted, submerge the packet in warm water while the muffins bake.
- Allow the muffins to cool completely before removing from the muffin tin and icing them.
- To decorate, secure the eyes first by piping a bit of icing on the back and pressing them into your desired location on the muffin. Then, in a crisis cross manner, pipe the icing onto the muffin-like you’d see on a mummy. I like to start light and make sure every muffin gets a good amount of icing and then go back around if I have extra. You just want to make sure you don’t go too heavy so you’re not left with two naked muffins at the end.
- Serve, and enjoy!
How to store
Your Cinnamon Roll Mummy Muffins may be kept at room temperature for up to two days; cover with foil or plastic wrap and place in an airtight container to prevent drying out. They will keep for an additional week in the refrigerator with this method as well.
For optimal freshness, I like to wrap each individual muffin or cinnamon roll with foil or plastic wrap and then store them in an airtight container. I will especially do this if freezing, which can be done for up to 4 months.
To reheat, microwave for 1 minute, adding 30-second intervals as needed. You can spread a pat of butter on top or cover with a damp paper towel to keep moist.
Hot Tip
I love that Rhodes is a family business that’s dedicated to creating quality products. I’m obsessed with the Thaw, Rise & Bake! Dinner Rolls, the Warm-N-Serve Artisan French Rolls, and of course, the Cinnamon Rolls that I used for today’s recipe.
My family also can’t go a holiday without making a loaf of their White Bread, particularly for Thanksgiving and Christmas when leftover sandwiches are essential, so plan accordingly!
Check out their store locator to see where you can purchase Rhodes products near you!
More Breakfast Recipes You’ll Love!
Apple Cinnamon Oat Breakfast Cookies
Old Fashioned Cherry French Toast
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Cinnamon Roll Mummy Muffins
Make Halloween morning extra special with these festive and spooky Cinnamon Roll Mummy Muffins. They require only store-bought cinnamon rolls and candy eyes to recreate and are fun and easy for the whole family.
Ingredients
- Non-stick spray
- 1 pkg (12 rolls) Rhodes Cinnamon Rolls (found in the freezer aisle), thawed but still cold
- Candy eyes
Instructions
- Spray a muffin tin with non-stick spray, set aside.
- To turn the cinnamon rolls into muffins, make a vertical cut down the center of each cinnamon roll, making sure NOT to cut all the way through. Fold the two ends away from each other like you're bending open a book and pinch to secure at the bottom. Place one cinnamon roll, cut side up, in each space in your muffin tin.
- Allow the cinnamon rolls to sit at room temp for 30 minutes in the muffin tin. While that's happening, preheat your oven to 350°F.
- Bake the muffins for 18-20 minutes until golden brown. If your icing from the bag isn't fully defrosted, submerge the packet in warm water while the muffins bake.
- Allow the muffins to cool completely before removing from the muffin tin and icing.
- To decorate, secure the eyes first by piping a bit of icing on the back and pressing them into your desired location on the muffin. Then, in a crisis cross manner, pipe the icing onto the muffin-like you'd see on a mummy. I like to start light and make sure every muffin gets a good amount of icing and then go back around if I have extra. You just want to make sure you don't go too heavy so you're not left with two naked muffins at the end.
- Serve, and enjoy!
Notes
See the blog post above. You'll need a piping bag or plastic food storage bag with a flat #44 or #45 piping tip to make the mummy bandage.
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