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Cinnamon Roll Cupcakes

    Ingredients

    • 10 slices Schär Artisan Baker white bread                      
    • 4 tbsp brown sugar  
    • 3 tbsp unsalted butter, softened
    • 3 tsp ground cinnamon
    • 3 eggs 
    • 1 cup half & half 
    • 2 tsp vanilla extract, divided 
    • 2 tbsp cream cheese, softened 
    • 1 tbsp butter, softened 
    • ¼ cup powdered sugar  

    Make the Cinnamon Roll Cupcakes: 

    1
    Preheat oven to 375 degrees F.  
    2
    Grease a 12-cup nonstick muffin/cupcake pan. 
    3
    Trim crusts from bread. Arrange bread slices on large cutting board. 
    4
    Mix brown sugar and cinnamon in small bowl.  
    5
    Spread each bread slice with butter. 
    6
    Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices. 
    7
    Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
    8
    Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half. 
    9
    Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups. 
    10
    Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend. 
    11
    Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.  
    12
    Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.   
    13
    Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter. 

    Make the Cream Cheese Icing: 

    1
    Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.   
    2
    Spread 1 teaspoon icing evenly on top of each cupcake. Serve warm! 

    This recipe is brought to you by:

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