joyeux cuisine

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

cinnamon roll muffins.

on November 23, 2012

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.

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2 responses to “cinnamon roll muffins.

  1. idahoboys says:

    These sound great! I am going to try them right now.

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