These Cinnamon Roll French Toast Muffins are a sweet and spicy fusion of two favorite brunch dishes. Prepared 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 sweet treat any time of year.
Easy Cinnamon Roll French Toast Muffins Recipe
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 topping 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. I often reach for my muffin pan to make individual servings of baked eggs, savory breakfast muffins, mini pies and beyond.
How to Make the Best Cinnamon Roll French Toast Muffins Recipe
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.
- Ingredients you'll need to make homemade Cinnamon Roll French Toast Muffins: Kings Hawaiian sweet rolls, large eggs, whole milk or half and half, granulated sugar, ground cinnamon, nutmeg and vanilla extract.
- For the cream cheese glaze you'll need: Powdered sugar, softened cream cheese, half and half or heavy cream and a splash of vanilla extract.
- Kitchen gadgets you'll need: A sharp knife and cutting board, standard size 12 cup muffin pan for baking, large bowl and medium bowl, stand mixer or hand mixer, measuring cups and spoons, whisk.
- How do you make Cinnamon Roll French Toast Muffins? In a large bowl, whip together the eggs, half and half, sugar, cinnamon and vanilla to make the custard filling. Add the cubed rolls and let it stand to soak it all in. Divide evenly into the wells of a muffin pan then bake. Once cooled, glaze with cream cheese glaze and they're ready to eat.
- You can use another type of bread for this recipe, if desired. Hawaiian sweet rolls or brioche would my top picks and the two I would recommend. Should you choose to use another variety of bread it will be less sweet.
- You can drizzle or frost the top of the French toast muffins with the cream cheese glaze just like you would a cupcake using an icing spatula.
- Store Cinnamon Roll French Toast Muffins in an airtight container in the refrigerator for up to 4 days.
More Easy Muffin Recipes to Make
Muffins can take you from breakfast and brunch to tea time and dessert. More muffin recipes you may also like to try:
- Banana Chocolate Chip Muffins are the perfect use for over ripe bananas.
- Cinnamon Streusel Oatmeal Muffins are the ideal side kick for your morning cup of Joe.
- Fresh Cranberry Muffins are so delicious when fresh cranberries are in season.
- Blueberry Muffins are filled with fresh plump blueberries.
- Apple Cinnamon Biscuits Muffins use frozen buttermilk biscuits for a shortcut hack.
- Pumpkin Muffins with Streusel Topping are a fall favorite.
- Strawberry Muffins from Dinners, Dishes and Dessert.
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Helpful Kitchen Items:
Cinnamon Roll French Toast Muffins
- 14 cups cubed Kings Hawaiian Original Sweet Rolls ½-inch cubes (about 20 rolls)
- 6 large eggs
- 2 cups whole milk or half and half
- ½ cup granulated sugar plus 2 tablespoon divided
- 1 tablespoon ground cinnamon plus 1 tsp, divided
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground nutmeg
- 4 oz spreadable cream cheese softened
- ½ cup powdered sugar
- 2 tablespoon half and half or heavy cream
- ½ teaspoon pure vanilla extract
- Several hours prior to preparing or overnight, spread cubed bread on a sheet pan and let stand uncovered on the counter to dry out.
- To prepare: In a large mixing bowl, Whisk together the eggs, half and half, sugar, 1 tablespoon cinnamon, vanilla and nutmeg.
- Add cubed bread gently stirring to evenly coat. Allow to sit for 10-15 minutes or until the liquid is absorbed.
- To assemble: 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 an ice cream scoop or a large spoon.
- Mix together the remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle on the top of each muffin.
- To bake: Bake for 30-35 minutes or until golden and crisp on top. Rest in the pan for 5 minutes. Run a knife around the edge of the muffins and gently remove to a cooling rack to cool completely while you prepare the glaze.
- To make the glaze: In a medium size mixing bowl, use a hand mixer to whip together all of the ingredients for the glaze until smooth. Drizzle muffins with glaze.
- Serve immediately.