Description
These cinnamon roll muffins are a delicious twist on classic cinnamon rolls, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 large egg
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt (I use sea salt)
- ½ teaspoon vanilla extract
- 1 cup buttermilk
- 2–3 cups all-purpose flour (see notes for tips)
- 2 tablespoons butter (softened/slightly melted is fine)
- 2/3 cup brown sugar
- ¾ teaspoon ground cinnamon
- 1 cup powdered sugar
- 4–6 tablespoons heavy cream (less if you use regular milk)
Instructions
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
- In a large mixing bowl, add the egg, light brown sugar, baking soda, salt, and vanilla extract. Stir together using a whisk until well combined.
- Whisk in the buttermilk.
- Add 2 cups of the flour into the bowl of wet ingredients. Stir together with a wooden spoon until the dough forms a ball on its own, and is no longer sticking to the sides of the bowl. Add additional flour, in 1/4 cup increments, as needed until this is achieved.
- Lightly spray a clean countertop with nonstick cooking spray and sprinkle a little bit of flour over it. Dump the dough on top of the lightly floured surface, and knead it for 1-2 minutes, just until it is a smooth dough ball and easier to handle. If the dough is still really sticky and unmanageable while kneading, add additional flour in 1 tablespoon increments.
- Use a rolling pin to roll the dough out into a large rectangle (about the size of a cookie sheet- 12″x18″).
- Spread the butter over the dough.
- In a small bowl, whisk together the light brown sugar and cinnamon. Sprinkle the brown sugar mixture evenly over the butter in a thick layer.
- Starting at the longer side of the dough, roll it up tightly ‘cinnamon roll style’ into a log. Cut the log in half, and then cut each half into 6 equal pieces. Place one cinnamon roll per muffin cup in the prepared muffin pan.
- Bake for 13-15 minutes. You don’t want the muffins to be browned, they should be pale and not have much color to them at all. You do want to make sure the dough (especially in the center) is cooked and not raw.
- Remove the cinnamon roll muffins from the oven and allow them to cool in the pan for about 10 minutes, or until you can safely handle them and lift them out. Place the muffins on a cooling rack.
- Whisk together the glaze ingredients in a small bowl and drizzle it over the top of the warm muffins. Enjoy the muffins warm or at room temperature once the glaze has set.
Notes
- For best results, use a kitchen scale to measure ingredients, especially flour.
- Adjust flour as needed based on humidity and dough consistency.
- Substituting regular milk for heavy cream will yield a lighter glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg