French Toast Cinnamon Roll Pull Apart Muffins

4.50 from 4 votes

These Cinnamon Roll Muffins are about as easy as it gets. Made with Pillsbury Cinnamon Roll dough, eggs and milk, in ready in 20 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: muffins

2 tablespoons butter melted
1 tube Pillsbury Grands Cinnamon Rolls the regular would work find as well, but wouldn't make quite as much
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
2 tablespoons maple syrup

Preheat oven to 375 degrees F. Brush butter into regular sized muffins cups, coating the bottom and sides of each cup. Set aside.
In a medium sized bowl, whisk together milk, eggs, cinnamon and vanilla.
Unwrap package of cinnamon rolls and set icing aside. Cut rolls into 8 pieces each and place in the egg mixture, stirring to coat.
Divide mixture into muffin cups. Spoon any remaining egg mixture over the top of each cup.
Drizzle each cup with about half a teaspoon of maple syrup.
Bake for about 15 minutes, or until tops are golden brown.
Pour icing into a microwaveable container and heat for 7-10 seconds, just until icing is pourable. Spoon over each muffin.
Using a knife to loosen, gently remove muffins from the pan and serve warm.

I used the "Grands" cinnamon rolls which are larger. This will work with the regular size rolls but you might not make as many muffins.

Scan this QR code with your phone's camera to view this recipe on your mobile device.