Craving cinnamon rolls but you don’t have the time? These Cinnamon Roll Muffins are so delicious and on the table in no time flat! Plus, they have the height and flavour of a traditional cinnamon roll, but with no yeast!
The Secret to the Best Cinnamon Roll Muffins
Using high-quality cinnamon is essential for making the best cinnamon roll muffins because it enhances the flavor and aroma of the baked goods.
Premium cinnamon offers a richer, more complex taste compared to lower-grade varieties. It has a sweeter, less harsh flavor that blends perfectly with the dough and sugar, elevating the overall taste.
The quality of cinnamon also affects the final texture of the muffins, as it integrates better into the batter, ensuring consistent flavor throughout.
Course: Dessert
Servings: 12
Prep time: 1.5 hours
Cooking Time: 40 mins
Cuisine: American
INGREDIENTS
1 cup buttermilk
1 cup light brown sugar divided
1 egg
1/2 teaspoon vanilla extract
3 cups all-purpose flour plus more for rolling the dough
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 cup powdered sugar
3-4 tablespoons heavy cream
TO MAKE CINNAMON ROLL MUFFINS
Preheat the oven to 375ºF. Spray 10 regular muffin tins with nonstick cooking spray.
In a large bowl, mix together the buttermilk, 1/2 cup of the brown sugar, the egg, and the vanilla.
Once fully combined, add the 3 cups of flour, baking soda, and salt. Mix until the dough comes together. It will be a stiff dough, and it will still have some shaggy edges. There may be a bit of the flour that is not mixed in yet.
Flour a counter or a work surface. Turn the dough out onto the surface. Knead a few times until the dough is fairly smooth and not sticking to your hands.
Roll the dough out into a 10-inch by 20-inch rectangle. Spread the butter on top of the dough, then sprinkle over the remaining 1/2 cup of brown sugar and the cinnamon.
Roll the dough into a 20-inch log. If needed, cut the edges off (if they are ragged) then pull the log back to 20 inches long. Cut the dough into 10 2-inch slices (for extra large muffins like the ones pictured here, feel free to go for 6 slices instead)
Place each of the rolls in a muffin tin, cut side up.
Bake until the muffins are golden brown, about 20 minutes.
While the muffins are baking, make the glaze by whisking together the powdered sugar and the cream. Start with 3 tablespoons of cream, and add more as needed, until you reach your desired consistency.
Once the muffins are baked, let them sit for 5 minutes, then drizzle the glaze over the top.
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