joyeux cuisine

a blog about good food, family, friends, and life.

cinnamon roll muffins.

After a day of eating and watching football it’s nice to just relax. Or if you’re crazy and went Black Friday shopping it’s nice to eat something delicious in the morning before you sleep all day. I don’t understand those people. Props to you for staying up all night though. Can’t even try it. The bros and I usually go out after all the crazy people are done and are asleep.

Anyway, back on track. My mom had to work a 3-11pm shift last night at the hospital she works at. Only my dad had to get up early this morning so everyone got to sleep in, which was especially good for Mom. I got up before she did and decided to make something for her because she always makes stuff for us when we’re home. There’s nothing better than cinnamon rolls in the morning, but there was no time. Muffins also sounded delicious, but my go-to are blueberry and we don’t have any. So why not combine the two and make cinnamon roll muffins? Praise God for whoever thought of that.

The recipe looks really complicated but it really isn’t. They’re really easy to through together, which is perfect for early morning baking. These are yeasty and dense, the perfect cinnamon roll, but not super messy. And who doesn’t love the smell of cinnamon rolls in the morning? That’s what I thought.

Enjoy your morning. Make some muffins. Go yarn shopping. Keep being thankful.

Cinnamon Roll Muffins

recipe slightly adapted from Sunny Side Up

makes 12 muffins

for the roll:

1 and 1/2 cups flour

1/3 cup sugar

1/4 teaspoon salt

3 teaspoons instant yeast

2/3 cup warm milk (I put it in the microwave for 30 seconds)

3 Tablespoons vegetable oil

1/2 teaspoon vanilla extract

1 egg, beaten

for the topping:

2 Tablespoons butter, room temperature

2/3 cup brown sugar

3/4 teaspoons cinnamon

for the glaze:

1 cup powdered sugar

3-4 Tablespoons milk

1/4 teaspoon almond extract

Grease a 12 cup muffin tin and set aside. Keep the milk in a measuring cup and add the yeast to the warm milk to dissolve it. In a large bowl combine the flour, sugar, and salt. Add the milk, oil, vanilla, and egg to the flour mixture and stir well to combine. Divide among the 12 cups in the muffin tin and allow to rest for about 15 minutes.
While the dough is resting combine the ingredients for the filling in a small bowl and mix with a fork until crumbly. Divide this among the 12 rolls and either press into the surface or swirl with a fork.
Place the muffin tin in a cold oven and preheat to 350 degrees. Bake for 17-20 minutes until the rolls have risen and the cinnamon sugar mixture is melty. Insert a toothpick into the muffins and it should come out clean. Remove from the oven and allow to cool slightly.
While the muffins are cooling make the glaze. Place powdered sugar in a bowl and beat with a whisk while adding the milk. Add the almond extract at the very end. You can adjust the milk to sugar ratio based on your desired consistency. Move the slightly cooled muffins to a plate and drizzle the glaze on top.
Serve immediately.

Advertisements
2 Comments »

things to be thankful for.

I hope you are having a wonderful day today. Enjoy your family. Eat too much food (pie).

I made a list. I love lists.

Things I’m thankful for:
Family
Faith
Friends
Home
My cat
My dog
Food
Talents
Music
Yarn
Cookies
Professors
School
Chocolate
Clean laundry
Comfy recliners
Love

[Pictures: Top – Em, Me, B. Arkansas 2011. Right – Martha, Me, B, Em. Chicago this fall. Best friends. Love them.]

Happy Thanksgiving!!

2 Comments »

pre-Christmas goodies.

Thanksgiving is quickly approaching which means lots of things. I get to go home on Tuesday. The yearly eye doctor appointment is coming up. I get to go to the yarn store. Green bean casserole. Mashed potatoes. Chocolate chip pecan pie. And, at work, we decorate for Christmas. We always decorate the music building the Sunday before we leave for Thanksgiving break. (I know you aren’t supposed to decorate for Christmas until after Thanksgiving is over, but it’s the best time to do it.) I’m in charge of snackage. Always.

Last year I went way overboard with food and we had way too much. I toned it down this year and made a few things. Somehow I still managed to spend all day on Saturday baking. Oh well. I (not so) secretly love it.

This year I made:
Red Velvet Cookies with White Chocolate Chips
Sugar Cut-Out Cookies with Homemade Frosting
Pretzel Kiss Thing
Peppermint Bark
Oreos Dipped in White Chocolate and Crushed Peppermint

Some of these things are not so complicated to make. Example: dip oreos in melted almond bark and dip in crushed candy canes. Put on wax paper and let harden in fridge. Easy as pie. Heck, easier than pie. Peppermint bark is also super easy. Melt almond bark and stir in crushed up candy canes. Spread on wax paper and harden in fridge. You can jazz it up a bit by doing a layer of dark chocolate first, but it’s good either way. If you add more chocolate that means we can be friends.

I wish I had a picture of the pretzel things I want you to make. But…they all got eaten. They’re really popular. They’re also super easy though. And the perfect balance of sweet and salty. Like trail mix but waaaaaaay better.

Make some goodies. Watch an entire season of Downton Abbey in one night. Decorate a tree. Be thankful.

Chocolate Pretzel Bites

makes as many as you want

Preztels

Chocolate kisses

Regular M&Ms (or peanut butter ones, I won’t be picky)

Preheat the oven to 150-200 degrees. Line a cookie sheet with parchment paper. Spread pretzels out on the cookie sheet. Unwrap the chocolate kisses and put one kiss on each pretzel. (This is best done while watching a movie.) Put the sheet in the oven for about 2-3 minutes or until the kisses are melty. Test this by pressing one M&M into the kiss; if it sinks down all the way they’re ready. If not, leave them in the oven for a couple more seconds. It doesn’t take long. When the kisses are melty, remove from the oven and smush one M&M into each kiss. (Also, best done while watching a movie.) Chill in the fridge until firm. Eat by the handful.

4 Comments »

martha’s snickerdoodles.

This, my friends, has been a long time coming. Remember last week when I said I was making snickerdoodles that night and then totally didn’t? Yeah that happened. Life got super stressful, I was letting myself believe I wasn’t good enough for anything, and things were going poorly. But! This week is better. I’ve had different thoughts about how things should go in my life, I had a really good oboe lesson yesterday, and I made these awesome cookies. Life is looking up.

Snickerdoodles are (to me) the essential fall cookie. They’re so fall-sish with the cinnamon sugar coating. Love it. The best thing about these cookies right now is that I’m taking them with me to visit an awesome family this weekend. My friends Katina and Bethany and I are roadtripping over to our friend/old boss Amanda over at Inside the PH (adorable baby pictures here!!). Her husband, Matt of Modern Day Matthew, told me when they moved that I couldn’t visit unless I brought cookies. So here we are. Cookies.

These are some of the best snickerdoodles I’ve eaten. Probably right after Grandma’s because no one beats her cookies. They’re Grandpa’s favorite. This is Martha Stewart’s recipe because I needed one that didn’t call for cream of tarter. It’s not a bad thing, I just don’t have any. My bad. These bake up really nicely. They were perfectly crunchy from the slightly caramelized sugar and cinnamon on the bottom yet still soft in the middle. That’s pretty near perfect.

Bake some cookies. Visit old friends. Think before you speak. Let yourself relax.

Martha’s Snickerdoodles

makes 3 dozen cookies

1 cup (2 sticks) unsalted butter, room temperature

1 and 1/2 cups sugar

2 large eggs

2 and 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

cinnamon sugar: 2 Tablespoons sugar and 2 teaspoons cinnamon

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, set aside. In a small bowl whisk together the flour, baking powder, and salt. Set the flour mixture aside. In a large bowl with an electric mixer cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time to the mixture and combine well. Slowly add the flour mixture, about a cup at a time. Mix on slow or by hand until all of the flour is mixed very well into the dough. Repeat until the entire flour mixture has been used. Use a cookie scoop, or by measure by eye, to make even sized balls of dough. Roll the dough in the cinnamon sugar mixture and place on the prepared baking sheet about 2 inches apart. Bake for 6 minutes then rotate the pan in the oven and bake for an additional 3-4 minutes. The cookies are done when they edges barely turn golden brown and the middle is just set. Remove pan from oven and cool cookies on pan for 2-3 minutes and then move to a wire cooling rack. Serve warm or at room temperature.

Store extra cookies in an airtight container for up to 5 days.

1 Comment »

With All My Affection

A Montreal Lifestyle Blog

CreativeWhimsy

A blog about one person's creative attempts

"Give a girl an education..."

The random musings of a traveler turned grad student.

Katina's Adventures Abroad

Follow my journey in Oxford, England.

The Ramblings of a Knitting Goddess

I knit. I laugh. I dream.

Captain Awkward

Advice. Staircase Wit. Faux Pas. Movies.

Learning to Speak

An Expression of Faith

Minister of Finance

Where Ministry & Money Meet

Inside the PH

Learning to Live Inside the Pastor's House

Peace, Love & Fashion

I am Anne & I Blog Fashion

Sweet And Crumby

Baking, a Love Story