I’m not sure I know anyone who would turn down a fresh cinnamon roll. However, I know plenty of people who, like me, pretty much never GET a fresh cinnamon roll because ugh, yeast. Yeast is an amazing beast and I stand in awe of it’s leavening power and the unique smell and flavour it imparts, all of which screams, “I made this! This is fresh! Fresh is best!”
Quiet down, yeast.
All that power doesn’t come instantly, it takes time to develop. My practical side tells me, “if you’re taking the time to break out the yeast, make something really important, like bread or buns”, and my less practical side usually shrugs and gives in, because we can always use more bread and buns.
But we also can always use more muffins!
These muffins are the perfect solution when that cinnamon roll craving hits but you want to eat one in under half an hour. Pretty much all my cravings have a half hour window, unless we’re talking nachos, in which case the craving just never leaves. They obviously aren’t quite the same, but these pretty muffins do satisfy the craving very nicely, in my opinion. These were the solution one Sunday morning when we all decided we wanted cinnamon buns for breakfast but we were all also hungry NOW. Kristopher adored them, and ate one at every meal until they were gone (ie: I ate the rest to save him from himself).
If you like cinnamon rolls, and you like muffins, you’ll like these. Aren’t they irresistible looking?!
- 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.
Adapted from the talented Amy, aka The Fearless Homemaker.