Cinnamon Roll Muffins
Talk about my ideal Friday. The decision to avoid taking Friday classes this quarter was the best decision I’ve made since… I got bangs. I got a real big forehead, I need to cover that ish up. But having a three-day weekend every week? It’s up there.
I was feeling fancy when I woke up and got Starbucks because sometimes… you got to treat yourself. Afterwards I took advantage of Evanston’s suspiciously pleasant winter, like 50 degrees F pleasant, and had a nice long run alongside the lake. Honestly, with the right music I could run for hours. My Pandora’s James Vincent McMorrow station is currently the soundtrack of my life. I looove him. So that means I won’t listen to anyone else for another 3-4 months. And I am perfectly fine with that.
After my run I was feeling all healthy and what not and convinced myself that I totally deserved to counteract it and bake cupcakes and muffins all night.
Whoever said “muffins” qualify as a breakfast food is off their rocker because this here recipe is crazayyy good and sinfully sweet. And it tastes exactly like a cinnamon roll but without all the fuss. No yeast and letting your dough rise here! Yeast scares me. And these Cinnamon Roll Muffins are not scary at all, just pure deliciousness.
Cinnamon Roll Muffins recipe by Sprinkled With Flour:
1 cup buttermilk
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
3 to 3 ½ cups flour
5 tablespoons butter, softened
1 cup brown sugar
1 ¼ teaspoon cinnamon
1 cup powdered sugar
2-3 tablespoons milk
¼ teaspoon vanilla
- Preheat oven to 375 F. Line a muffin tin with cupcake liners.
- In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined. (Note: the recipe calls for 3 to 3.5 cups of flour, I only needed to use 3 cups.)
- Turn the dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, then sprinkled with the cinnamon sugar mixture.
- Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep a tight seam. Cut the log in half, then each half in half again.
- At this point I scored each quarter with three cuts, to make sure my rolls would be even. Continue slicing until you have 12 rolls. Place them in muffin tin lined with cupcake papers.
- Bake at 375 F for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. If you’re feeling extra naughty, you can drizzle some more melted butter over the rolls before the icing (I won’t tell.) Combine ingredients for glaze and drizzle over the top