Received the nicest message out of the blue the other morning. It read, “We made your cinnamon roll muffins this morning. They were a hit with all of us and so yummy. Love the cookbook!”
I am always in awe that people take time out of their busy lives to write messages like this. I certainly never in a million years thought anyone else outside of our family would enjoy the recipes as much as we do. I just can’t thank you all enough for writing in and sharing.
I have to admit this recipe does not have the same decadence as a real cinnamon roll but they are pretty darn close and you can have them done in 30 min. or less which is the sole reason we came up with the recipe all those years ago – impatience on waiting a couple of hours to make the real thing!
My little guy (not so little anymore) woke up this morning and as we were looking outside at the blizzard that has hit Colorado, he said, “I would really like something sweet for breakfast since we haven’t had anything like that in awhile!” I asked him what he wanted and Cinnamon Roll Muffins were the first thing that popped into his mind so off we went. I love baking with him ’cause he is so easy going and truly loves being in the kitchen and it has started to become effortless for him to whip something up. Couldn’t have asked for a better start to a snow day at home!
Hope you enjoy!
Cinnamon Roll Muffins
1/2 cup Brown Sugar
1 tsp Baking Soda
1/2 tsp. Kosher Salt
1 tsp Vanilla
1 cup Buttermilk
3 cups All-Purpose Flour
1/2 tsp. Cinnamon
4-6 Tbsp. Butter, softened
2/3 cup Brown Sugar + 2 tsp. Cinnamon
1 cup Powdered Sugar
1-2 Tbsp. warmed Cream or Milk
1/4 tsp. Maple Extract
Preheat oven to 375° and line a muffin pan with 12 baking cup liners. In the bowl of a standard electric mixer, combine brown sugar, baking soda, salt, vanilla and egg. Mix in the buttermilk; and then add in the flour. Stir until thoroughly combined. Turn dough out onto a heavily floured 24” surface. I like to lay down plastic wrap first and then sprinkle with flour and place dough on this to alleviate some mess. If the dough is too sticky to handle or sticks to plastic, knead in addt’l flour until no longer sticky to touch. Roll the dough into a 12” x 24” rectangle. Using a spatula, spread butter onto dough. Sprinkle with cinnamon brown sugar mixture. Roll the dough into a 24“ log. Cut into 2” pieces and put the pieces into the prepared muffin pan. Bake for approx. 15-20 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin pans. Combine icing ingredients in small bowl. Using spoon, drizzle muffins with icing.
As always, you can find more at Sharing Our Life, Love and Food.