Cinnamon Roll Muffins
These Cinnamon Roll Muffins are so simple to make and taste amazing. They are made from refrigerated cinnamon rolls very similar to my cinnamon roll breakfast casserole.
Servings: 16 muffins
Ingredients
- 2 cans refrigerated cinnamon rolls
- 4 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375 degrees. Prepare a muffin tin heavily with nonstick cooking spray then set aside.
- Open refrigerated cinnamon rolls and cut each roll in quarters. Place these evenly into your muffin tins.
- In a separate bowl whisk together eggs, cream, vanilla, and cinnamon. Once whisked pour this evenly into each muffin tin. Bake for 15 minutes or until cooked through. Allow cooling slightly then drizzle on icing.
Video
Notes
Frequently Asked Questions
Can I use homemade cinnamon rolls instead?
Yes! Just place prepared dough in muffin cups and adjust baking time slightly. Can I freeze these muffins?
Yes, freeze after baking. Reheat in the microwave or oven before serving. Do I have to use the icing that comes with the rolls?
No, you can make your own glaze or sprinkle with powdered sugar instead.
Yes! Just place prepared dough in muffin cups and adjust baking time slightly. Can I freeze these muffins?
Yes, freeze after baking. Reheat in the microwave or oven before serving. Do I have to use the icing that comes with the rolls?
No, you can make your own glaze or sprinkle with powdered sugar instead.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 221mg | Potassium: 20mg | Sugar: 6g | Vitamin A: 170IU | Calcium: 14mg | Iron: 0.6mg