butter top bar

butter top bar

Sunday, March 20, 2011

Cinnamon Roll Muffins

 I found this recipe and I had to try it. The result was delicious. I have one of these muffins in front of me (not to brag), and you need to try these! Yum! Brown sugar, butter, cinnamon, I don't really know what else to say.
Easy Cinnamon Roll Muffins
Based off of recipes from: Joy the Baker and Baking Bites
1 1/2 cups all purpose flour

1/3 cup sugar

1/4 tsp salt

4 tsp active dry or rapid rise yeast

2/3 cup warm milk
3 tbsp vegetable oil

1/2 tsp vanilla extract

1 large egg

2 tbsp butter, room temperature

2/3 cup brown sugar

3/4 tsp ground cinnamon

pinch ground cardamom


1 cup powdered sugar

1-2 tbsp milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. 

Let rest for 15 minutes.
 While the dough rests, 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.  Divide the batter between 8 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.
 Bake for about 20 minutes, 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.

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