So, I know I just posted cinnamon roll muffins.
I realize you're probably thinking this is just a tad too similar, am I right?
Well OK, yes, these are cinnamon rolls made in muffin cups. And yes, they are a quicker, easier way to get your cinnamon roll fix in the morning. HOWEVER-these are much more like a real, classic cinnamon roll. They just don't rise or involve yeast. So, ya know, you can get these babies in your belly ASAP!
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| Snowflake Collection Pleated Baking Cups |
I actually preferred these to the muffins (Michael however liked the muffins better). I enjoy how they're really no different than a normal cinnamon roll, they're just more dense, obviously. But I don't mind that! The glaze is phenomenal as well. You will absolutely love all the cinnamon-sugar goodness without all the waiting.
Oh and I even used partial whole wheat flour when making these, and they turned out great. So that's an option. :)
Makes 12
Ingredients:
Dough
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1 egg
- 1 cup buttermilk/buttermilk substitute
- 3-3.5 cups all purpose flour (I used 1 cup whole wheat flour and 2-2.5 cups AP)
Filling
- 5 tbsp. butter, softened
- 1 cup brown sugar
- 1 and 1/4 tsp. ground cinnamon
Icing
- 1 cup powdered sugar
- 2-3 tbsp. milk/cream
- 1/4 tsp. vanilla extract
Preparation:
- Preheat oven to 375 degrees. Either grease or line a muffin tin or get 12 paper bakeware muffin cups/ramekins out.
- In a small bowl combine the cinnamon and sugar together for the filling.
- In a medium bowl mix brown sugar, baking soda, salt, vanilla, and egg. Add buttermilk and then the flour (start with 3 cups and then add more as needed). Stir until combined and not too sticky.
- Turn the dough onto a lightly floured surface and knead for 1-2 minutes.
- Roll dough into a 12"x24" rectangle. Spread the butter over the dough (leaving a small border around the edges) and sprinkle the cinnamon/sugar mixture evenly across the dough.
- Roll the dough into a log (starting with a long side)-stretch it slightly to keep the seam tight as you roll.
- Cut the log in half, then halve each half. Cut each quarter into 3 pieces to created 12 rolls total.
- Place rolls in the muffin cups.
- Bake 15-20 minutes, until golden brown and bubbly.
- Allow cinnamon rolls to cool for 5 minutes and then move them to a cooling rack.
- Whisk together the ingredients for the icing and drizzle over the cinnamon rolls.
- Store leftovers in an airtight container, can be reheated.
Bubbly beauties.
Disclaimer: Welcome Home Brands provided me with product, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own.
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