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Cinnamon Roll Breakfast Muffins

Ingredients

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

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Preparation

  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!
 

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