Who can resist a freshly baked cinnamon roll? Not me! How about a cinnamon roll muffin? Well, obviously I had to try out this cinnamon roll muffin recipe from the Culinary Couture blog.
The kids love these muffins. They have zero resistance to anything cinnamon roll. If what you see here is not enticing enough as my photos might not do them justice, have a look at the blog mentioned above. I did not change anything to the original recipe other than use a bit less icing to cancel any guilt feelings I might have.
Cinnamon Roll Muffins
Printable Recipe
Yield: 12 muffins
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
4 teaspoons active dry yeast
2/3 cup warm milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg
For the filling:
2 tablespoons unsalted butter, room temperature
2/3 cup brown sugar
3/4 teaspoon cinnamon
For the icing
1 cup powdered (confectioners) sugar
1/8 teaspoon vanilla extract
1 1/2 tablespoons milk
Directions:
1) Line a 12-cup muffin tin with paper liners and set aside.
2) In a large bowl, whisk together flour, sugar, and salt.
3) In a measuring cup, dissolve yeast into warm milk. Add milk mixture, oil, vanilla, and egg to dry ingredients, and using a wooden spoon, stir together until smooth and well combined. Batter will be thick and dough-like.
4) Divide batter evenly between prepared muffin cups. Let rise for 15 minutes.
5) Meanwhile, prepare the filling. In a small bowl, using a fork, mix together butter, brown sugar, and cinnamon until crumbly.
6) Evenly sprinkle filling onto risen dough in each muffin cup, then use your finger to press it down into the dough and swirl it in.
7) Place muffin tin in a cold oven, then set the oven to 350 degrees F. Bake muffins for 20 minutes, or until edges are lightly browned.
8) Remove from oven and transfer to a wire rack to cool.
9) Whisk together powdered sugar, vanilla, and milk until smooth and well-blended. Drizzle on top of muffins. Serve warm.
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