Cinnamon Roll Muffins

SAVE FOR LATER

While my savory side normally beats out my sweet tooth, for this week’s recipe I was jonesing for a sweet, so the cinnamon roll muffins won! I gathered up the ingredients, + got bakin’.

So, how did they turn out? Delicious!

Ooey, gooey, sweet, buttery, + rich, just like cinnamon rolls should be. Cinnamon rolls are one of my favorite decadent breakfast treats, but the normal yeasted version takes planning + time, often requiring an overnight rise.

This muffin version, though, requires no yeast + thus, no rising time. From start to finish, including baking, these were done in about 30 minutes. Amazing AND quick to make = how awesome is that?!

Thank you to katie for introducing me to these fabulous pancakes, + to the secret recipe club for connecting me, yet again, with fantastic bloggers + amazing recipes!

SAVE FOR LATER

Cinnamon Roll Muffins

Cinnamon roll muffins are a quick, no-yeast alternative to traditional cinnamon rolls, ready in about 30 minutes. Ooey, gooey, sweet, buttery, and rich, they make a decadent breakfast treat.

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Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Method

Ingredients

  

For the dough

• 1/2 cup brown sugar lightly packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup buttermilk
• 3 cups flour

For the filling

• 3 tablespoons unsalted butter melted
• 1 cup brown sugar
• 1 1/4 teaspoon cinnamon

For the icing

• 1 cup powdered sugar
• 1-2 tablespoons milk or cream
• 1/4 teaspoon vanilla optional

Method

 

1. Measure the brown sugar, baking soda, salt, vanilla, and egg into a mixing bowl.
2. Add the buttermilk, then the flour; stir until thoroughly combined into a dough.
3. Turn the dough out onto a lightly floured surface and knead for 2 minutes.
4. Roll the dough into a 12x24 inch rectangle and spread with the melted butter.
5. Sprinkle with the brown sugar and cinnamon.
6. Roll the dough into a log beginning with the wide side. Stretch slightly.
7. Cut into two-inch pieces and put these pieces into greased muffin tins or cupcake liners.
8. Bake at 375°F for 20 minutes or until golden brown.
9. Allow to cool for 5 minutes in the muffin tin, then transfer to a wire rack.
10. Make the icing: combine the powdered sugar, milk or cream, and vanilla (optional) in a small bowl until it forms an icing consistency. If too thin, add more powdered sugar; if too thick, add more milk/cream.
11. Drizzle the icing over the tops of the muffins decoratively.