I committed a cardinal sin today, in my sons’ eyes. I let us run out of cereal. I know, you’re shocked, right? I’ve been at this mom stuff for 17 years and I still don’t get everything right! 😉
Well, I found a quick remedy: a recipe for cinnamon roll muffins. I would have loved to have made my real cinnamon rolls with Mammy’s roll dough as a base, as I usually do, but that takes a long time, and I had hungry boys to feed. I had seen a recipe yesterday when visiting different lovely baking blogs, and went back to this one this morning, where I found the recipe: Joy The Baker. Joy’s blog is a thing of simple beauty. She is a great food photographer and has a small catering company with some friends in Los Angeles. I love many of her recipes!
I always have a few packets of yeast in the fridge for making rolls, so it was easy to make this recipe on the spur of the moment. If you want to make these, plan to pick some up if you don’t keep it around.
Easy Cinnamon Roll Muffins
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom (I didn’t have any, so just skipped this and used a whole tsp of cinnamon.)
1 cup powdered sugar
1-2 tbsp milk or cream*
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes* before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
*My experience was that I didn’t need to wait the thirty minutes before drizzling the icing on. We like our muffins warm, so I really only waited about ten minutes, made the thick glaze, and drizzled it on. I didn’t have any problems with the icing melting at that point. Also, for me, it took more than two tablespoons of cream to get the icing loose enough to drizzle it. You can eyeball this when you’re making it. Just do it cautiously so you don’t go too far.
This yummy recipe makes twelve mufffins; my boys could have eaten more. 🙂 (I think they were actually pretty ok with not having any cereal today, after all.) I will likely double this recipe next time I make it! They’re very good; they don’t have the same exact wonderful texture as my homemade cinnamon rolls that I make, rising the dough twice and kneading and all that goes into that. However, they’re soft and warm and cinnamon-y, and make your whole house smell like the best bakery you’ve ever visited. You’ll like them, I promise you! Enjoy! 🙂