Cinnamon Roll Breakfast Muffins
These delightful breakfast muffins blend the traditional taste of cinnamon rolls into a convenient muffin format, perfect for a quick morning treat. They're simple to prepare and great for sharing!
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.
Notes
Great for breakfast or brunch gatherings!