Cinnamon Roll French Toast Muffins

Course Bread, Breakfast

Cuisine American, Southern

Keyword cinnamon-roll-french-toast-muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 725kcal

Author Melissa Sperka

14 cups cubed Kings Hawaiian Original Sweet Rolls 1/2-inch cubes (about 20 rolls)
6 large eggs
2 cups whole milk or half and half
1/2 cup granulated sugar plus 2 Tbsp divided
1 Tbsp ground cinnamon plus 1 tsp, divided
1 tsp pure vanilla extract
1/8 tsp ground nutmeg
Glaze:
4 oz spreadable cream cheese softened
1/2 cup powdered sugar
2 Tbsp half and half or heavy cream
1/2 tsp pure vanilla extract

Several hours prior to preparing spread cubed bread on a sheet pan and let stand uncovered on the counter to dry out.
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.
Assemble: Preheat the oven to 350°F. Spray 12 cups of a standard muffin tin with cooking spray.
Divide the bread mixture 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.
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.
Glaze: In a medium size mixing bowl use a hand mixer to whip together the cream cheese, powdered sugar, cream and vanilla until smooth. Drizzle over muffins.
Serve immediately.

You may substitute the same amount of any type of bread for these muffins.