Cinnamon roll muffins
There is nothing better than cinnamon rolls straight out of the oven. I had one when I was in the USA a few years back. It was goooood.
This last month, I’ve been obsessed. I’ve been craving them so bad and last week, when we were told we had to bake something for morning tea for the boss for Monday, I just knew I had to give in and make some.
After scouring my pinterest boards (I knew I had pinned at least three recipes) and good old google, I had my recipe.
A lot of the recipes out there are ‘cheat’ versions, or ‘no yeast’ versions. People, yeast is your friend. It’s not scary. Don’t be afraid. I steered clear of these and went for Joy the Baker cinnamon roll muffins. There’s still the yeast, but no hours of rising time. If in doubt, Joy the Baker will always be there for you.
These babies weren’t difficult to mix up and don’t take long to bake. They’re even faster to demolish. I sense another batch in my future.
Because I was making these for a work crowd (but didn’t want the bf and I to miss out) I made these in mini muffin tins and reduced the cooking time to 15 minutes. Perfect. I also missed out the cardamom because I didn’t see the recipe needed it, and I didn’t have it. I’m not a huge fan though so don’t mind that it’s not there. These are still delicious.
Easy cinnamon roll muffins
1 1/2 c flour
1/3 c sugar
1/4 t salt
4 t active dry yeast
2/3 c warm milk
3 T vegetable oil
1/2 t vanilla extract
1 large egg
2 T butter, room temperature
2/3 c brown sugar
3/4 t ground cinnamon
pinch ground cardamom
1 c powdered sugar
1-2 T milk
*Do not pre-heat your oven!*
In a large bowl, combine sifted flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk (I just bunged it in there and whisked with a fork), then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. You may be stronger than I am, but this made my arm sore. Rest for 15 minutes (just on the bench is fine).
Mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.
Spoon the batter into greased muffin tins (There should be enough for 12 normal sized ones or 24 minis). Sprinkle the brown sugar mixture on top of the batter. Press the mixture down into the dough with your fingertips - I used a skewer to mix it in and this worked fine. Takes a bit of time though!
Place pan into a cold oven, then set the oven temperature to 180 degrees.
Bake for about 20 minutes (15 for mini), until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Before serving to the workmates I warmed them in the microwave for 30 seconds. It didn’t mess with the icing and everyone declared them to be delicious. WIN!
Thanks Joy the Baker for the recipe.