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Cinnamon Roll Muffins

February 6, 2012
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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

1 egg

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

  1. Preheat oven to 375 F. Line a muffin tin with cupcake liners.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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
5 Comments leave one →
  1. Terrylee permalink
    February 6, 2012 1:59 pm

    I completely agree with you about yeast~it completely intimaidates me. But these muffins are beautiful!! I don’t know how you keep your liners from turning all brown and yucky looking after they’ve been put in the oven. Did you change them out for the photo?

    • February 6, 2012 9:58 pm

      Haha no, I did not change them out! They’re very similar to cinnamon rolls so the muffin “batter” is a lot more like dough so they don’t get all greasy and ruin the cute little liners while they’re baking!

  2. Terrylee permalink
    February 6, 2012 2:24 pm

    * intimidates*

  3. September 21, 2013 8:07 pm

    I thought I would try these s a change from yeasted cinnamon rolls. I started out with 3 cups of flour because you said you didn’t need more but discovered I needed more, so I added 1/2 cup more but still ended up with a dough so sift I couldn’t roll it and that’s including the flour I had on the counter to be able to knead it and roll it. So after adding yet another 1/2 cup I didn’t want to add more as I thought they would be much too floury. Anyway, I ended up with a big sticky mess and have decided to go back to my yeasted rolls as they turn out perfect every time. Sorry, the recipe did sound so good.

  4. Tamara Sanders permalink
    October 20, 2013 9:53 pm

    How do they taste the next day? I am thinking of making these for my Sunday School class but will probably need to make them the night before.

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