Cinnamon Roll Muffins



Cinnamon Roll Muffins
A quick solution when a cinnamon bun craving hits at an inconvenient time!
Serves: 12
½ cup brown sugar, lightly packed
1 teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
½ teaspoon vanilla extract
1 egg
1 cup buttermilk (see note)
3 cups all purpose OR cake and pastry flour
4 tablespoons butter or margarine, melted or softened
1 cup brown sugar
1¼ teaspoon cinnamon
1 cup powdered sugar/icing sugar
1-2 tablespoons milk or cream

Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin and set aside.
In medium mixing bowl, whisk together brown sugar, baking soda, salt, cinnamon, vanilla, and egg. Add the buttermilk, then the flour; stir until thoroughly combined, but do not overmix. Turn the dough out onto a lightly floured surface and knead for 1 minute to bring it together.
Roll the dough into a 12×24 inch rectangle and spread with the butter or margarine, right to the edges. Combine brown sugar and cinnamon and sprinkle evenly over the dough. Roll the dough into a log beginning with the wide side.
Cut roll into two-inch pieces and put these pieces into a greased muffin tins, spiral side facing up. Bake at 375 for 18-20 minutes, until golden brown.
Allow to cool for 5 minutes in the muffin tin while you make the icing, then transfer to a wire rack.
For the icing, combine the powdered sugar and milk in a small bowl. Start with 1 Tbsp milk and add more if necessary to achieve desired consistency. Drizzle the icing over the tops of the muffins (tip: put a piece of waxed paper or parchment paper under the cooling rack to catch icing drips) and serve warm.
If you don’t have buttermilk, mix 1 tsp lemon juice or vinegar with regular milk and let stand for 5 minutes to sour before using.

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