A few weeks ago, we were "snowed in" here in Atlanta, and I really wanted to make cinnamon rolls for breakfast. However, since it was already 9 am, I didn't really have time for multiple rises, shaping, proofing, etc. So I started browsing some of my favorite baking sites, and I came across Easy Cinnamon Roll Muffins on Joy the Baker.
There is a quick 15 minute rise, then the muffins are topped with a cinnamon-sugar topping, and placed in an unheated oven. You then preheat the oven, so the muffins will rise more as it preheats. The result is a light and fluffy muffin with all the flavors of a cinnamon roll. Genius! Joey and I each ate one (or two), then I gave the rest to my neighbors. I can't allow myself to be snowed in with delicious treats!
Easy Cinnamon Roll Muffins
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons instant yeast
- 2/3 cup warm milk (100-110 degrees F)
- 3 Tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 Tablespoons butter, room temperature
- 2/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
- pinch of ground cardamom
- 1 cup powdered sugar
- 3-4 Tablespoons heavy cream or half and half
Divide among 12 greased muffin tins, and allow to rest for 15 minutes.
Meanwhile, combine the butter, brown sugar, cinnamon, and cardamon with a fork. Divide the mixture among the muffins, using a fork to swirl it into the batter.
Place in a cold oven, then set the temperature to 350. Bake for about 20 minutes, or until the muffins are lightly browned around the edges, and they spring back with lightly pressed.
Allow to cool slightly; meanwhile make the glaze. Combine the confectioner's sugar with the cream, stirring well to combine. Drizzle over muffins before serving.
Serve immediately, or to reheat, microwave for 10-15 seconds.