Instructions
Preheat the oven to 350F. Brush cupcake pan with melted butter and set aside. This recipe makes 6 cupcakes.
Using a 4-inch round cookie cutter, cut the center off 6 slices of bread. Using a 3-inch cookie cutter, cut the remaining 6 slices of bread for the top.
To make the filling, stir in the cream cheese, sour cream, vanilla and sugar until smooth. Fold the fruit and set aside.
In another bowl, beat the eggs, the milk, a spoonful of brown sugar and the vanilla. Dip 4 inches of bread in the egg mixture, then press into the center of a muffin cavity. Repeat with remaining rounds.
Divide filling between cups.
Now use a 3-inch circle of bread, dip it in the egg mixture and place it over the filling. Gently press the edges to make them stick and press on the sides of the pan. Seal well.
Mix ¼ cup brown sugar with cinnamon and sprinkle generously on each roll.
Bake for about 25 minutes until golden and crisp on top.
Let cool in the pan for 5-10 minutes, then remove from pan and serve. If the rolls are slightly stuck to the pan, run a thin knife around each roll.
To make the icing, stir in the powdered sugar and milk. If it is too thick, add more milk, and if it is too thin, add more powdered sugar to reach the desired consistency. Drizzle over the muffins.