These cinnamon roll french toast muffins are a fusion of two of my favorite brunch dishes. When made in a muffin tin they have such a pretty presentation with the bonus of being divided into individual portion servings. Serve them for breakfast or brunch as a treat any time of year.
I can remember my Mom making french toast for us on special occasions when I was a little girl. She took thick slices of bread then dipped each piece in a milk and egg wash, then fried them in a skillet with melted butter until crispy golden. She topped each piece with a sprinkle of cinnamon sugar. The smell brings back some of my fondest childhood memories. I had to pass that delicious memory down to my own children and I love serving the same flavors in any form. I often reach for my muffin tin to make baked eggs, savory breakfast muffins, mini pies and beyond. It was just a matter of time before I found another use for them with these cinnamon roll french toast muffins.
What would a cinnamon roll be without being glazed with sweet cream cheese so these muffins are topped the very same way. Bake them until crispy and golden on the outside and moist and tender on the inside for a breakfast or brunch treat any day of the week.
- 14 cups cubed Kings Hawaiian Original Sweet Rolls, ½-inch cubes (about 20 rolls)
- 6 large eggs
- 2 cups half & half
- ½ cup granulated sugar, plus 2 Tbsp divided
- 1 Tbsp ground cinnamon, plus 1 tsp, divided
- 1 tsp pure vanilla extract
- ⅛ tsp ground nutmeg
- 4 oz spreadable cream cheese, softened
- ½ cup powdered sugar
- 2 Tbsp half & half or heavy cream
- ½ tsp pure vanilla extract
- Several hours prior or the night before, cube the bread and leave exposed to air to allow it dry out.
- To prepare: In a large mixing bowl, Whisk together the eggs, half & half, sugar, 1 Tbsp cinnamon, vanilla and nutmeg.
- Add the cubed bread gently stirring to evenly coat. Allow to sit for 10 minutes or until the liquid is absorbed.
- Preheat the oven to 350°F. Spray 12 cups of a standard muffin tin with cooking spray.
- Divide the soaked bread evenly between the muffin cups using a 4 oz ice cream scoop or a large spoon.
- Mix together the remaining 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on the top of each muffin.
- Bake for 30-35 minutes or until golden and crisp on top. Rest on the counter while you prepare the glaze.
- In a medium size mixing bowl, use a hand mixer to whip together all of the ingredients for the glaze.until smooth.
- Run a knife around the edge of the muffins and gently remove to a cooling rack. Drizzle or frost with glaze.
- Serve immediately.