Cinnamon Roll Muffins

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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!


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(Yield: 12)  Printable Recipe

1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
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.

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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.

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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.

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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
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Enjoy!
Amber


29 comments:

Katrina @ Warm Vanilla Sugar said...

Whoa. These are beautiful!

Laurie {Simply Scratch} said...

oh wow. I think I just died! These look awesome!!

Erin @ Dinners, Dishes, and Desserts said...

I love these muffins, I made them here a few months ago, and they were a huge hit! My son also has that same Cars plate :)

Belinda @zomppa said...

Love these!! I need some of these!

Frieda Loves Bread said...

I love everything mini ~ these included! Beautiful!

Lauren at Keep It Sweet said...

These could make you the best mom ever!

Lauren's Latest said...

These are so fun and adorable!

MyFudo™ said...

My alarm clock is my little girl singing goosey goosey gander (maximum volume, that is!) and then followed by, Mom, what's fro breakfast? I am gonna help you bake muffins? prepare waffles? oatmeal? and the list goes on and on...Imagine what a mess the kitchen will be, a half-awaken mom and a fully recharged 2 year old wreaking havoc in the kitchen. This recipe is another breakfast adventure. Thanks for sharing!

Lisa @ Snappy Gourmet said...

Looks delicious!

Mel (Sharky Oven Gloves) said...

These look so delicious, and I love that they don't require yeast or time to rise. I love cinnamon rolls for breakfast, but am usually too hungry to have to wait for them to rise, so I'll have to try these ones out soon as they solve that problem!!

Torviewtoronto said...

delicious looking cinnamon rolls

Taz said...

wow, these look delicious! I'm definitely going to try them later this week.

Andrea said...

You have a wonderful blog and these look so yummy. thanks for sharing.

Emma said...

I just made these! i was worried that I was going to have a hard time, but everything went swimmingly, hooray! The dough was easy enough to work with and they tasted just like a cinnamon roll muffin, not just a cinnamon roll stuffed into a cupcake pan. (: im glad i tried these, it was an easy way to have a yummy muffin!

Jeannie said...

I think I have to go make these now!!
awesome looking!

danasfoodforthought said...

I wish I was a growing kid, too... then at least I would have an excuse for my lumberjack appetite! These look delicious, and I bet I would have gobbled them right up, too!

Snooky doodle said...

these look mouth watering!

JavelinWarrior said...

These muffins are stunning! I have a weakness for anything resembling a cinnamon bun and I love that these are from scratch! I have featured your post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration...

Tracy @ Daily Deal Blog said...

My favorite muffins! My mom used to bake this when I was a kid. 

Jacquelyn said...

I love the step-by-step photo's on these muffins. I just commented on your bubble buns recipe and as you can tell I am looking for something sweet to bake up for my kids this weekend. Now deciding on which one to bake is going to be tough!

Christine said...

These are de-li-cious!! Thanks for sharing this recipe! :-)

Ashley said...

I live abroad where there is no buttermilk....or it is difficult to come by. Any substitute suggestions? Thanks

Ashley said...

These really look amazing!! I just tried your recipe and they didn't spring up like your picture....you only use baking soda and they turn out this amazing?? What could have done wrong?

Sprinkled with Flour said...

Hi Ashley!
Yes, buttermilk is very easy to substitute. Add 1 tbsp of white vinegar or lemon juice in a measuring cup. Add enough milk to make 1 cup. Allow the milk sit for about 5 minutes, and it's all ready to use.

As for the muffins, some definitely rise higher than others, but you want to make sure your baking soda is fresh. To test the freshness, add a tsp of baking soda to a couple tsps of white vinegar. It should bubble a lot. If it doesn't bubble or only a little bit, you need to replace your baking soda. Hope this helps!

Amber (Sprinkled With Flour)

Aleks said...

What a great recipe. I woke up with a cinnamon roll craving and this really hit the spot! Thanks a lot, this is a keeper!

Cindy Allen said...

These look yummy, I have been looking for a recipe that doesn't need yeast!! Thanks. Just to make sure, did you use "all-purpose or self rising" flour?

Sprinkled with Flour said...

Hi Cindy! Yes, these use regular all-purpose flour. :)

Rachel (teacher-chef) said...

YUM - whipped these up this morning to bring to my parent's house to enjoy with my grandmothers & they were devoured with vigor!

Anonymous said...

Hello!

I think you have a pretty blog. This was the first recipe that I tried from it but it didnt come out right. I thought the muffins were a bit dry and not light at all. Any suggestions?




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