These are no ordinary muffins; they’re the perfect marriage between a decadent cinnamon roll and a convenient, on-the-go breakfast option. I initially stumbled upon this recipe while looking for a fun twist on our usual breakfast lineup. It was one of those mornings where I craved something special but didn’t want to spend hours in the kitchen. That’s when inspiration struck with these Cinnamon Roll Breakfast Muffins. Just the mere thought of soft, gooey cinnamon rolls baked into muffin form was enough to get everyone excited about breakfast!
The beauty of this recipe lies not only in its simplicity but also in its versatility. Whether you’re preparing for a cozy family breakfast or need a dish to impress at a brunch gathering, these muffins fit the bill. And let’s not forget the added bonus of how easy they are to make—just a quick mix, a little time in the fridge, and you’ll have a batch of delectable muffins ready to pop in the oven.
If you’re anything like me, you might find yourself reaching for these muffins not just at breakfast but as a delightful snack throughout the day. So grab your apron, gather your ingredients, and let’s get baking. Trust me, once you try these muffins, you’ll understand why they quickly became a staple in our house.
How to Make Cinnamon Roll Breakfast Muffins
Click here to get printable version
Ingredients:
- 6 eggs
- ½ cup milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ cup sugar
- 2 packs cinnamon rolls
Directions:
- Start by cracking the eggs into a medium-sized bowl. Add the milk, heavy cream, vanilla extract, cinnamon, and sugar. Whisk everything together until you have a smooth, cohesive mixture.
- Take your cinnamon rolls and cut each one into eight equal pieces. Arrange these pieces evenly in a greased muffin tin.
- Pour the egg mixture over the cinnamon roll pieces, filling each muffin cup about three-quarters full to leave room for expansion.
- Cover the muffin tin with plastic wrap and refrigerate for a minimum of 2 hours. This allows the rolls to soak up the flavorful mixture.
- Preheat your oven to 350°F (175°C). Bake the muffins for around 35 minutes or until they turn golden and are fully set.
- Once done, carefully remove the muffins from the tin, drizzle with icing if desired, and serve them warm.
Easy Substitutes for Cinnamon Roll Breakfast Muffins
If you’re out of heavy cream, try using an equal amount of half-and-half or whole milk; it will still give you that creamy texture. You can swap regular sugar with brown sugar for a deeper flavor, or use almond milk in place of regular milk for a dairy-free option.
Best Ways to Store Leftover Muffins
Keep your muffins at room temperature in an airtight container for up to two days. For longer storage, refrigerate them to maintain freshness for up to a week. To enjoy them warm, just pop them in the microwave for 15-20 seconds before serving.
Perfect Pairings for Cinnamon Roll Breakfast Muffins
These muffins pair beautifully with a hot cup of coffee or tea. For a more indulgent meal, serve them alongside a fruit salad or scrambled eggs. They also make a delightful addition to any brunch spread with mimosas!
Pro Tips for the Perfect Muffins
For the best texture, ensure your eggs and milk are at room temperature before mixing. This helps the ingredients blend smoothly. Don’t skip the refrigeration step; it helps the flavors meld together beautifully. Also, keep an eye on the muffins as they bake to prevent overcooking.
Adapting Muffins for Any Time of Year
In the summer, add fresh berries like blueberries or raspberries for a fruity twist. Come fall, a dash of nutmeg or pumpkin spice can enhance the autumnal feel. During the winter, consider adding a touch of orange zest to give a festive kick to these muffins.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the regular cinnamon rolls with a gluten-free variety, available at most grocery stores. Ensure that all other ingredients, particularly the vanilla extract and cinnamon, are certified gluten-free to avoid cross-contamination.
Can I prepare these muffins the night before?
Absolutely! You can prepare the muffins the night before. Simply follow the steps through refrigeration, cover them tightly, and let them soak overnight. In the morning, pop them in the oven for a quick, hassle-free breakfast.
What can I use if I don’t have a muffin tin?
If you don’t have a muffin tin, try using ramekins or a standard baking dish. Just adjust the baking time slightly and keep an eye on the muffins to ensure they’re cooked through.
Is there a way to make the muffins less sweet?
If you prefer a less sweet muffin, reduce the sugar to a quarter cup. You can also skip the icing drizzle or use unsweetened almond milk. This will maintain the texture and flavor while reducing overall sweetness.
How do I prevent the muffins from sticking to the tin?
Ensure you thoroughly grease your muffin tin with butter or non-stick spray. Silicone muffin liners are also a great way to prevent sticking and make muffin removal easier once baked.
Can these muffins be frozen?
Yes, these muffins freeze well. Once cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to three months. To reheat, simply thaw and warm them in the oven or microwave before serving.
Cinnamon Roll Breakfast Muffins
Equipment
- Muffin tin
- mixing bowl
Ingredients
- 6 large eggs
- ½ cup milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ cup sugar
- 2 packs cinnamon rolls cut into eight pieces
Instructions
- In a mixing bowl, combine the eggs, milk, heavy cream, vanilla, cinnamon, and sugar until everything is evenly blended.
- Cut the cinnamon rolls into smaller pieces and position them in a greased muffin tin.
- Pour the egg mixture into each muffin cup, ensuring they are about three-quarters full.
- Cover the muffin tin and place it in the refrigerator for a minimum of two hours to give the rolls time to absorb the liquid.
Baking:
- Preheat the oven to 350°F (175°C) and bake the muffins for about 35 minutes, until they are golden brown and firm.
- After baking, gently take the muffins out of the tin, drizzle with icing, and serve them warm.
