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Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Cinnamon Roll Muffins

Jan 9th, 2012 by Kat | 3

Ingredients
2 1/4 teaspoons dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110F)
2 eggs, room temperature
1/3 cup butter, melted
1 teaspoons salt
4 1/2 cups bread flour

For the filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

for the glaze
1/2 cup confectioners sugar
4 tablespoons milk

Directions
Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line muffin pan with liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12×24 inch rectangle. Spread dough with softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls.

Place each roll in a muffin liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400F.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Cool in muffin pan for 5 minutes before removing to cool on a wire rack.

In the meantime, make the glaze. Combine confectioners sugar and milk in a small bowl and whisk until well combined. It should be thin. Immediately after removing muffins from pan, drizzle glaze over them (it should melt and more or less disappear.)

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3 Comments on “Cinnamon Roll Muffins”


  1. Russell at Chasing Delicious said:

    This is the best muffin idea ever. Love the concept! Yum.


  2. Dianne said:

    I have never succeeded in rising dough without it collapsing. What do you cover it with? In the oven? thnx. I would like to try yeast dough again and make these. Dianne


  3. Kat said:

    Dianne: I cover the bowl with a loose piece of plastic wrap (but not tight fitting to the bowl, just draped over it, more or less) and then a clean dishtowel. And I let it rise on the counter next to the stove/oven, which is the warmest part of my kitchen.

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