January 27, 2012
How are you usually woken up in the morning? Lately, my day starts with the pitiful voice of my 5 year old whispering in my ear, “Mommy, I’m staaarving….I’m about to die.” No, I don’t spend the day lounging in bed while I let my child starve. It just so happens my son has the appetite of a lumber jack lately. My empty cabinets and the quickly growing pile of his too-short pants can attest to that.
This morning, I decided to treat him to something outside his usual oatmeal, scrambled eggs or pancakes. I thought cinnamon rolls sounded good, but when you have a kid hanging on your elbow begging like Oliver Twist for food, you have to act fast. I found this recipe for Cinnamon Roll Muffins and decided to give it a try. I gambled that it didn’t matter how good they were, my half starved monster would eat just about anything at this point.
The process for making these rolls is just like cinnamon rolls, without the hassle of yeast and rising time. Slathered with butter, brown sugar and cinnamon, then drizzled with a vanilla glaze, these are a pretty good substitution when you’re short on time. Don’t expect them to be as light and fluffy as a regular cinnamon roll – that yeast is meant for something – but the little guy liked them enough to eat three!
Cinnamon Roll Muffins
(Yield: 12) Printable Recipe1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
3 to 3 1/2 cups flour
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla
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. Note: the recipe calls for 3 to 3.5 cups of flour, I only needed to use 3 cups.)
Turn the dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, then sprinkled with the cinnamon sugar mixture.
Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep a tight seam. Cut the log in half, then each half in half again.
At this point I scored each quarter with three cuts, to make sure my rolls would be even. Continue slicing until you have 12 rolls. Place them in a greased muffin pan, or muffin tins lined with cupcake papers.
Bake at 375 F for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. If you’re feeling extra naughty, you can drizzle some more melted butter over the rolls before the icing (I won’t tell.) Combine ingredients for glaze and drizzle over the top