They’re warm. They’re sweet, and they’re oh, so good!
Whether you're eating them for breakfast or as a treat anytime, it’s hard to beat the gooey goodness of warm cinnamon rolls.
But we’ve got a way to make them even easier to eat.
Let’s Make Cinnamon Roll Breakfast Muffins!
Buy 2 packages of refrigerated cinnamon roll dough.
Cut the dough into 8 pieces, and stuff inside a greased muffin tin.
In a medium bowl, mix 6 eggs, 1/2 cup milk, 1/2 cup heavy cream, 2 teaspoon vanilla extract, 2 teaspoon cinnamon, and 1/2 cup sugar.
Pour batter into each dough-stuffed tin about 3/4 of the way.
(If you pour in too much, the tin will overflow in the oven.)
Cover the tin and refrigerate for at least 2 hours. This will allow the cinnamon roll to absorb the mixture.
Bake for 35 minutes at 350˚F .
Remove the muffins from the tins.
Check out the video for all of the delicious details.
Then top each muffin with icing and serve warm.