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One Part Cinnamon Roll, One Part Muffin, All Parts Delicious and Easy Breakfast Treat

Cinnamon rolls and muffins are undeniably the two best breakfast treats. Until now.

Camp Kitchen

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All the flavors of a cinnamon roll without any of the hard work? Yes, please! These yummy muffins use a high-protein pancake mix and applesauce to add an extra nutritional boost to your morning. Once ready, these breakfast treats are topped with a simple frosting to get that yummy cinnamon roll look without much effort.

Muffin Ingredients:

1 stick

Organic Unsalted Butter, Cubed, at Room Temperature

½ cup

Packed Dark Brown Sugar

¼ cup

Granulated Pure Cane White Sugar


Large Brown Eggs

½ cup

Whole Milk

2 Tbsp

Canola Oil

¾ cup

Unsweetened Applesauce

2 tsp

Pure Vanilla Extract

3 cups

Kodiak Flapjack Mix

1 ½ Tbsp

Organic Ground Cinnamon

Frosting Ingredients:

1 cup

Powdered Sugar

1-2 Tbsp

Whole Milk

½ tsp

Pure Vanilla Extract


  1. 1.

    Preheat oven to 425ºF/220ºC. Spray a 12-hole muffin pan with nonstick cooking spray or line with cupcake liners.

  2. 2.

    Using a hand mixer, beat the butter and sugars together until smooth and creamy, about three minutes. Add the eggs, milk, applesauce, and vanilla. Beat for another two minutes, scraping down the sides of the bowl as needed until the ingredients are evenly incorporated.

  3. 3.

    Add the flapjack mix and cinnamon and fold with the wet ingredients until everything is combined.

  4. 4.

    Spoon the batter into the prepared tin, filling it to the top.

  5. 5.

    Bake for five minutes, keeping the muffins in the oven. Reduce the temperature to 350ºF/180ºC and bake for 15-17 additional minutes or until a toothpick inserted in the center comes out clean.

  6. 6.

    To make the frosting, whisk all the ingredients in a small bowl.

  7. 7.

    Once the muffins have cooled for 15 minutes, remove them from the tray and drizzle the glaze over them in a spiral shape.

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