Easy Cinnamon Roll Muffins
Easy Cinnamon Roll Muffins are a quick breakfast treat made with refrigerated cinnamon rolls, eggs, cream, and cinnamon. Soft, fluffy, and ready in about 30 minutes, they're perfect for brunch, holiday mornings, or weekend breakfasts.
Servings 12 large rolls
Ingredients
- 2 17.5-ounce packages Grands! Cinnamon Rolls
- 4 large eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F and generously grease a muffin tin or line it with paper muffin liners.
- Open the cinnamon rolls and set the icing containers aside. Cut each cinnamon roll into quarters.
- Place 3 to 4 pieces of cinnamon roll into each muffin cup.
- In a large bowl, whisk together the eggs, heavy cream, vanilla extract, and cinnamon until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces.
- Bake for 18 to 20 minutes, or until the muffins are puffed, golden brown, and set in the center.
- Let the muffins cool in the pan for 5 minutes before removing.
- Drizzle with the reserved icing and serve warm.
Notes
- Generously grease the muffin tin, especially when making any of the suggested variations.
- Try adding apples, raisins, walnuts, pecans, maple syrup, or crispy bacon for a delicious twist.
- See the post above for more variation ideas and amounts.