Cinnamon Roll Muffins

Sunday morning I woke up with an overwhelming urge for a shamelessly large cinnamon roll. You know what I am talking about…that warm ooey, gooey, melt-in-your-mouth cinnamonny goodness that you know you should be ashamed of eating, but really aren’t. Yes, one of those! Unfortunately we don’t have a Cinnabon within an hours drive and I didn’t have three hours to make homemade yeasted cinnamon roll. So what’s a girl to do? I wasn’t about going to resist the craving, so I went on the hunt for a no-yeast cinnamon roll alternative.

Looking back through all of the recipes that I have bookmarked I found this recipe for cinnamon roll muffins. Since you don’t have to hassle with the rising time of yeast, you can have these on the breakfast table in under 30 minutes! Perfect! They’re a great alternative to the more time-consuming yeasted cinnamon rolls that I make for special occasions.

Soft, ooey gooey muffins swirled with cinnamon, brown sugar and pecans and topped with a drizzle of icing, these muffins definitely hit the spot. Although yeasted cinnamon rolls will always be my favorite, these muffins are a wonderful substitution when you’re short on time.

Cinnamon Roll Muffins

All the taste of a cinnamon roll in one fast and easy muffin! On the table in under 30 minutes!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Ingredients:

For the Muffins:
1 cup buttermilk
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
3 to 3 ½ cups all purpose flour

For the Filling:
4 tablespoons unsalted butter, softened
1 cup light brown sugar
1 ½ teaspoons cinnamon
3/4 cup pecans, finely chopped

For the Icing:
1 cup powdered sugar
2-3 tablespoons milk
splash vanilla extract

Directions:

Heat oven to 375 degrees. Grease a muffin pan or line with muffin liners.
In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
In a small bowl, make the filling by combining the brown sugar, cinnamon and pecans. Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, leaving a 1/4″ margin at the long side of dough, then sprinkle with the cinnamon sugar mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.
Place in prepared muffin pan and bake until golden brown, about 15-18 minutes. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.
Make the glaze with the muffins are cooling. In a small bowl, combine powdered sugar, milk and vanilla until smooth. Drizzle over the top of the muffins and serve.

Source: adapted from The Baker Chick , originally from
The Comfort of Cooking

 

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