August 13, 2011

Cinnamon Roll Muffins

Both Chris and I really liked The Baker Chick recipe I made today.  I had a little trouble with sticky dough while making them, but other than that I think this is a really easy way to make cinnamon rolls.  I definitely want to make this recipe again, possibly in a mini muffin pan.


Cinnamon Roll Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients (12 muffins)
  • 1 cup buttermilk (I used 1 cup milk, 1 tbsp lemon juice)
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg
  • 3 cups flour plus more for dusting
  • 2 tbsp. butter, room temperature
  • 2/3 cup brown sugar
  • 3/4 tsp. ground cinnamon
  • 1 cup powdered sugar
  • 3 tbsp. milk
Instructions
  • Preheat oven to 375 degrees.
  • Add the brown sugar, baking soda, salt, vanilla and egg to a large mixing bowl and mix with a fork.
  • Then add the buttermilk, and mix together with a fork.
  • Add the flour, stirring with a wooded spoon until thoroughly combined (do not over mix). Add a little more flour if the dough is sticky.
  • Turn dough out onto a lightly floured surface and knead for a minute or two.
  • Roll the dough into a 12-inch by 24-inch rectangle. Then using a rubber spatula, spread with butter.
  • In a small bowl, combine the brown sugar and cinnamon, then sprinkle the buttered surface evenly.
  • Roll the dough into a log and stretch slightly. Cut into 1 1/2-inch pieces and put the pieces into greased muffin tins.
  • Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
  • In a small bowl, combine the powdered sugar and milk with a fork. Add more milk if the icing isn't thin enough to drizzle. Then drizzle each muffin with icing, when cool.
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