Friday, July 1, 2011

Cinnamon Roll Muffins

♥♥ Intermediate

It's been far to long since the last post... but weren't those enchiladas scrumptious? I'm still dreaming about them. In fact, I might make more today.

However, these are the perfect dessert to those enchiladas - or the perfect breakfast for a nice Sunday Morning! (But they really should be eaten as soon as they come out of the oven, because they are soooo good warm.) By the way, I totally stole this recipe from my friend Kate over at A Dash of Sass. She has two cinnamon roll muffin recipes, but this is the one I like so I adapted it to my tastes.  Thanks for your help Kate!

Mixing in Flour
What you'll need:

  • 1 Cup Buttermilk (or 1 Cup Milk with 1 Tablespoon Lemon Juice) 
  • 1/2 Cup Brown Sugar (I even added more, because I'm a sugar addict) 
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Vanilla
  • 1 Egg
  • 3 Cups - 3 1/2 Cups Flour
  • Icing (I used a cream cheese frosting - yumm!!!) 
  • 4 Tablespoons Butter, room temperature
  • 1 Cup Brown Sugar 
  • Not exactly a rectangle... 
  • 1 Teaspoon Cinnamon

How it's done:

1. Combine the Milk, Brown Sugar, Baking Soda, Salt, Vanilla, and Egg in a mixing bowl.  Slowly add the Flour until combined.

2. Turn the dough out onto a lightly floured surface, and knead for a minute or two.

3. Roll the dough into a 12 x 24 Inch rectangle. Spread the butter on top, and sprinkle with the Brown Sugar and Cinnamon.

4. Roll the dough into a log, beginning on the long side. Stretch the log slightly after it is rolled. Cut the log into 2 Inch pieces and place them in the greased muffin pan (or pan with cupcake liners).

5. Bake at 375*F for 18-20 Minutes, or until golden brown. Allow them to cool for 5 minutes before removing them from the muffin pan.

6. Drizzle with icing, and ENJOY!