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Cinnamon Roll Breakfast Muffins

These breakfast muffins are made with cinnamon rolls, and are perfect for a quick and easy breakfast on-the-go.

87% would make again
Cinnamon Roll Breakfast Muffins


for 12 muffins

  • 6 eggs
  • ½ cup milk (120 mL)
  • ½ cup heavy cream (120 mL)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ cup sugar (100 g)
  • 2 packs cinnamon roll

Nutrition Info

  • Calories 266
  • Fat 11g
  • Carbs 36g
  • Fiber 1g
  • Sugar 20g
  • Protein 7g

Estimated values based on one serving size.


  1. In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar. Whisk together.
  2. Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin.
  3. Pour batter in each tin about ¾ of the way. If you pour too much, the tin will overflow in the oven.
  4. Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
  5. Bake at 350˚F (175˚C) for 35 minutes.
  6. Remove the muffin from the tin, top with icing and serve warm.
  7. Enjoy!
  8. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
Cinnamon Roll Breakfast Muffins