Cinnamon Roll Cupcakes

Ingredients

Make the Cinnamon Roll Cupcakes:

Preheat oven to 375 degrees F. 

Grease a 12-cup nonstick muffin/cupcake pan. 

Trim crusts from bread. Arrange bread slices on large cutting board.

Mix brown sugar and cinnamon in small bowl. 

Spread each bread slice with butter. 

Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.

Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.

Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.

Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.

Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.

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.  

Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.  

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:

Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.  

Spread 1 teaspoon icing evenly on top of each cupcake. Serve warm!

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