Wednesday, January 16, 2013

Easy Cinnamon Roll Muffins

Easy Cinnamon Roll Muffins
Sorry about being all like...
not here on Monday.

I was so busy I completely forgot to get a post ready for you guys! 
I hope you can forgive me.

Maybe these muffins will help?
Easy Cinnamon Roll Muffins
Who doesn't love cinnamon rolls for breakfast!?
But also...who has the time to make them in the morning? Pretty much no one.

Now, these muffins don't taste exactly like a cinnamon roll. It's more like they're the muffin version of those flavors. They're fluffy and full of that wonderful cinnamon sugar flavor, and drizzled with a simple and scrumptious glaze. These are wonderful warm and gooey. They're also fab. at room temp., if you're a weirdo like me who doesn't usually dig warm cinnamon rolls (I don't know why...I like em, but I like em better when they're a little cooler *shrug*). Anyway, I really hope you make these and like em and forgive me for being such a bad mean food blogger and neglecting you on Monday, ok? Ok!

Easy Cinnamon Roll Muffins

Adapted from Joy the Baker

Easy Cinnamon Roll Muffins
Makes 12 muffins.
Ingredients:
Muffin
  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour (or you can use all AP flour)
  • 1/3 cup granulated sugar
  • 1/4 tsp. salt
  • 2 packages (or 4 tsp.) active dry yeast
  • 2/3 cup warm (100-110 degrees F--skim is fine) milk
  • 3 tbsp. liquid coconut oil (or canola/vegetable oil)
  • 1/2 tsp. vanilla extract
  • 1 egg
Filling
  • 2 tbsp. butter, room temperature
  • 2/3 cup brown sugar
  • 3/4 tsp. ground cinnamon
  • Optional: pinch of ground cardamom 
Icing
  • 3/4 cup powdered sugar
  • 1-2 tbsp. milk or cream
Preparation:
Easy Cinnamon Roll Muffins
  •  In a large bowl combine flour(s), sugar, and salt.
  • In a measuring cup dissolve yeast in warm milk.
  • Stir milk mixture, oil, vanilla, and egg into the dry ingredients in the large bowl. Mix until very smooth.
  • Divide batter evenly between 12, greased, muffin cups (they should be about half full). Let rest for 15 minutes.
  • Meanwhile, use a fork to work butter into the other filling ingredients until crumbly. Sprinkle evenly atop the rested dough and press/swirl with your fingers.
  • Place muffin tin in cold oven and turn to 350 degrees. Bake 18-20 minutes, until lightly browned at edges and the middle springs back when pressed lightly. May be bubbly.
  • Cool for 30 minutes.
  • Whisk the icing together and drizzle over cooled muffins. Serve warm (leftovers reheat easily in the microwave) or I even liked them room temp!
Easy Cinnamon Roll Muffins
Mmmm fluffy, cinnamon-sugary goodness.
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