These Cinnamon Roll Muffins are an easy cozy breakfast treat that would also be so cute for brunches, picnics and fall parties, plus are quick and simple to make using refrigerated cinnamon rolls baked in a rich vanilla cinnamon custard.
Finished with the included icing, they're soft, fluffy, and perfect for brunch, holiday mornings, fall parties, afternoon tea parties or a quick, delicious and cozy weekend breakfast - the perfect way to elevate your cinnamon rolls - these are a must try!
Cinnamon Roll Muffins serves: 16 muffins
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
You will need
• 2 (17.5 oz.) packages Grands! Cinnamon Rolls
• 4 eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• A mini muffin tray
1. Preheat oven to 375°F and grease a muffin tin.
2. Quarter the cinnamon rolls, reserving the icing, and place 2–3 pieces into each muffin cup.
3. Whisk together the eggs, heavy cream, vanilla, and cinnamon.
4. Pour evenly over the cinnamon rolls.
5. Bake for 15 minutes, cool for 5 minutes
Then drizzle with the reserved icing.
Tips and tricks!
• Grease the pan well to prevent sticking.
• Substitute half-and-half for heavy cream if desired.
• Add chopped apples, pecans, or chocolate chips for a fun variation.
• Store leftovers in the refrigerator for up to 3 days and warm before serving.
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