Wednesday, February 24, 2010

Easy Cinnamon Roll Muffins



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
Joy the Baker, originally from Baking Bites 
  • 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
For the topping/filling
  • 2 Tablespoons butter, room temperature
  • 2/3 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • pinch of ground cardamom
For the glaze
  • 1 cup powdered sugar
  • 3-4 Tablespoons heavy cream or half and half
Sift together the flour, sugar, and salt in a large mixing bowl.  Dissolve the yeast into a measuring cup with the warm milk, then add to the flour mixture along with the vanilla, vegetable oil, and egg.Stir until very smooth.

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.


10 comments:

Cheri said...

I love that these take such a short amount of time to make. Perfect for those late night cravings too. :) They look delicious!

Zahra said...

ooohhh my mom is a cinnamon bun fanatic! she will love these!:)

M. said...

these look super good....
:)

剩沒底天 said...

Lets cross the bridge when we come to it..................................................

shawna said...

oh! i must try these - thanks for sharing:o)

Liesl said...

YUM! I definitely have a weakness for more than one of these!

MC said...

Does the 20 minutes in the oven start when the preheating starts or when the oven is fully preheated?

Josie said...

MC - you start the 20 minutes as soon as you put the muffins in the oven.

Kananipau'ole said...

My mom who lives in Hawaii and I in the Philippines shared your site with me. I had fun looking through it. I tried your cinnamon rolls today. Fantastic and fun to make!!! Another keeper recipe

Anonymous said...

Hi...I was wondering if you knew the calorie and carb intake for these??

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