INGREDIENTS
2 Cans of Cinnamon Rolls
6 Eggs
1/2 Cup of Milk
1/2 Cup of Heavy Cream
Ground Cinnamon
1/4 Cup of Sugar
1Tbs Vanilla
Nonstick Spray
DIRECTIONS
DISCALIMER: This is not my (our) recipe, my son saw this online & wanted to make it because it looked yummy. We may have changed 1 or 2 ingredients, but the recipe originated from “TASTY”.
Open both cans of cinnamon rolls & cut into small squares, then set aside. Reserve cream cheese icing that comes with cinnamon rolls for later.
In a medium bowl, crack eggs & add into bowl, pour in heavy cream, and milk, add in sugar, vanilla, 5-6 dashes of ground cinnamon. Using a hand mixer, mix ingredients together for 2mins.
Spray nonstick spray over muffin tin. Tristan used the large muffin tin which hold 6 muffins total. After sprayed, add in portions of the cut cinnamon roll piece into the tins. After filling all 6 tins, using a scoop, scoop in the egg mixture over cinnamon rolls in each tin. Once completed, using Saran Wrap, cover entire pan & place in fridge for 2hrs
Preheat over to 375 degrees, remove cinnamon roll muffin from fridge, place in oven & cook 15-20mins. Remove from heat, and add the reserved cream cheese icing to the top of muffins & serve hot. I hope you enjoy this as much as we did!!