These muffins start with a pack of refrigerated cinnamon rolls, cut into pieces and soaked in a vanilla cinnamon custard. You mix the batter in one bowl, chill it overnight, and bake in the morning. Twelve muffins, one pan, about 35 minutes in the oven.
The chilling step is the one you can't skip. Two hours minimum, and overnight is better. That's the window where the torn roll pieces drink up the egg and cream, so the baked muffin holds together instead of turning into scrambled egg with bread floating in it.
A standard 12-cup muffin tin is all you need, plus a little butter or spray for the cups. Grease them well. The sugar in the custard and the roll dough will glue a muffin to an ungreased cup.
Tips & Tricks
- Grease the muffin cups generously, including the rims. Custard loves to stick.
- Fill each cup only about three quarters of the way. Overfilled cups spill over the edge and burn on the oven floor.
- Chill at least 2 hours, and overnight if you can. This is the step that makes the texture work.
- Set the muffin tin on a sheet pan before it goes in the oven. Any spill is caught instead of smoking on the rack.
Step-by-Step Instructions
1. Whisk the custard
Crack the eggs into a medium bowl and whisk until the yolks and whites are fully combined. Add the milk, cream, vanilla, cinnamon and sugar. Whisk for about 30 seconds, until the sugar has mostly dissolved and the mixture is one even color.
2. Cut the cinnamon rolls
Open both packs and set the icing cups aside. Cut each roll into eight pieces, roughly bite size. Grease a 12-cup muffin tin well, then divide the pieces among the cups. They should fill each cup about halfway, loosely packed.
3. Pour and fill
Pour the custard over the roll pieces, stopping about three quarters of the way up each cup. Go slow near the top so you can watch the level. Any cup that looks fuller than the rest should get a spoonful less.
4. Chill for at least 2 hours
Cover the tin with plastic wrap or foil and refrigerate for at least 2 hours, or overnight. The roll pieces will swell and soften as they soak up the custard. This is what keeps the baked muffin tender instead of dry.
5. Bake at 350°F
Heat the oven to 350°F (175°C). Set the muffin tin on a sheet pan and bake for 35 minutes. The muffins are done when the centers are just set and no longer slosh when you gently shake the pan.
6. Cool, ice and serve
Let the tin sit for 5 minutes, then run a knife around each muffin and lift it out. Drizzle the reserved icing over the warm muffins and serve right away.
How to Store Cinnamon Roll Breakfast Muffins
Refrigerator
Keep baked muffins in a covered container in the fridge for up to 3 days. The custard is dairy and egg based, so don't leave them out overnight.
Freezer
Wrap each cooled muffin tightly and freeze for up to 2 months. Freeze them without the icing and add it after reheating.
Reheating
Reheat in a 300°F oven for 8 to 10 minutes, or microwave one muffin for 30 to 40 seconds. Warm them through but don't overheat, or the custard turns rubbery.
Frequently Asked Questions
Q: Can I skip the 2-hour chill?
You can bake right away, but the muffins come out wetter and the roll pieces stay firmer. The chill is what lets the bread absorb the custard, so give it the full 2 hours if you can.
Q: Why did my muffins overflow in the oven?
The cups were filled past three quarters. The custard rises as it bakes, and the extra spills over the rim. Fill to three quarters and set the tin on a sheet pan to catch drips.
Q: Can I use homemade cinnamon roll dough instead of the tubes?
Yes, as long as it's unbaked dough cut into pieces and you keep the same total weight, about two packs worth. Skip any icing the recipe makes and use it to top the baked muffins.
Q: How do I know the muffins are done?
The centers should look set and not jiggle when you nudge the pan, and a knife near the edge comes out clean. A slightly soft middle is normal and firms up as they cool.
Q: Can I make these ahead for a crowd?
Assemble the tin the night before, keep it covered in the fridge, and bake in the morning. Bake in batches if you're doubling, one tin at a time on the middle rack.
Cinnamon Roll Breakfast Muffins – Easy Make-Ahead Recipe
Cinnamon roll pieces baked into a custardy vanilla cinnamon muffin, topped with icing and served warm. Mix it tonight, bake it in the morning.
Ingredients
Instructions
- 1Whisk the custard — Crack the eggs into a medium bowl and whisk until the yolks and whites are fully combined. Add the milk, cream, vanilla, cinnamon and sugar. Whisk for about 30 seconds, until the sugar has mostly dissolved and the mixture is one even color.
- 2Cut the cinnamon rolls — Open both packs and set the icing cups aside. Cut each roll into eight pieces, roughly bite size. Grease a 12-cup muffin tin well, then divide the pieces among the cups. They should fill each cup about halfway, loosely packed.
- 3Pour and fill — Pour the custard over the roll pieces, stopping about three quarters of the way up each cup. Go slow near the top so you can watch the level. Any cup that looks fuller than the rest should get a spoonful less.
- 4Chill for at least 2 hours — Cover the tin with plastic wrap or foil and refrigerate for at least 2 hours, or overnight. The roll pieces will swell and soften as they soak up the custard. This is what keeps the baked muffin tender instead of dry.
- 5Bake at 350°F — Heat the oven to 350°F (175°C). Set the muffin tin on a sheet pan and bake for 35 minutes. The muffins are done when the centers are just set and no longer slosh when you gently shake the pan.
- 6Cool, ice and serve — Let the tin sit for 5 minutes, then run a knife around each muffin and lift it out. Drizzle the reserved icing over the warm muffins and serve right away.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.