Cinnamon Roll Muffins Recipe is a great way to start the morning especially when you are sharing other blogger recipes. Once again it is time for the Secret recipe Club reveal. So fun to go through other food blogs and find a recipe to try. Even more exciting is to see what others thought was an interesting recipe to try off my blog.
For those of you new to this club concept, each month we are assigned another blog and secretly find a recipe post that we would like to try, then reveal our experience with their recipe. This month I was assigned to IT bakes Me Happy a blog full of amazing recipe tutorials and photography. I have unsuccessfully tried making Cinnamon Rolls in the past so I was tempted by this Cinnamon Roll Muffin Recipe.
This is an interesting cinnamon roll recipe as it uses yeast but no in the traditional way. I have unsuccessfully made cinnamon rolls in the past that muffins seemed like the next best thing, and they were.
Be sure and swirl these well. I did not and the topping melted stayed to the top not allowing much flavor to fill the rest of the muffins. This did not keep us from eating them all.
Cinnamon Roll Muffins Recipe
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons instant yeast
- 2/3 cup warm milk (100-110 degrees F)
- 3 Tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
For the topping/filling
- 2 Tablespoons butter, room temperature
- 2/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
For the glaze
- 1 cup powdered sugar
- 3-4 Tablespoons heavy cream or half and half
Sift together the flour, sugar, and salt in a large mixing bowl. Dissolve the yeast into a measuring cup with the warm milk, then add to the flour mixture along with the vanilla, vegetable oil, and egg.Stir until very smooth.
Divide among 12 greased muffin tins, and allow to rest for 15 minutes.
Meanwhile, combine the butter, brown sugar, cinnamon,with a fork. Divide the mixture among the muffins, using a fork to swirl it into the batter. (Be sure and get it deep as mine mainly stayed on top.)
Place in a cold oven, then set the temperature to 350. Bake for about 20 minutes, or until the muffins are lightly browned around the edges, and they spring back with lightly pressed.
Allow to cool slightly; meanwhile make the glaze. Combine the confectioner’s sugar with the cream, stirring well to combine. Drizzle over muffins before serving. – Be sure they are cooled slightly
Served best warm, my kids loved these even when they were cooled the next day.
See what other Secret Recipe Club Cooks were busy making this week