I put a little spin on a classic treat last night and whipped up a batch of cinnamon roll muffins. Why mess with the sanctity of the original cinnamon roll, you may ask? Valid question. 1) Cinnamon rolls are messy. This is not a criticism, it's merely a fact. While a little bit of messy food never hurt anyone, sometimes it's nice to have an alternative. 2) My favorite part of a cinnamon roll is the very center. I think we can all agree that nothing but good can come from an attempt at capturing that level of deliciousness. Whatever you do, try your best to eat these suckers while they're still warm...they'll melt in your mouth!
Ingredients:
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/3 cup butter, softened1 egg
1 teaspoon vanilla
2/3 cup milk
For Glaze:
1 cup confectioner's sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 tablespoons milk
For Garnish:
2 TBS cinnamon sugar
Preheat oven to 350 degrees and fill a muffin tin with 12 cupcake liners. Before you start pouring anything, know you'll use three bowls...two medium sized and one large mixing bowl (it's a necessary evil). Mix together flour, baking powder and salt in one of the medium bowls and set aside. In the second medium bowl, mix together brown sugar, sugar and cinnamon (but not the cinnamon sugar for garnish). Put butter in your mixing bowl and beat on high speed until fluffy, about 30 seconds. Reduce speed to medium and slowly pour in sugar, scraping down the sides of the mixer as needed. Beat for about 2 minutes. Add egg, beating well, followed by vanilla. Reduce speed to low and alternately add flour mixture and milk in about 3 stages.
Spoon one tablespoon batter into each muffin cup. Top with about 1/4 teaspoon of cinnamon sugar. Spoon an additional tablespoon of batter onto of each muffin, then top with another generous sprinkle of cinnamon sugar.
Bake for about 20 minutes then allow to cool on a rack. To make the glaze, mix sugar, cinnamon, vanilla and milk in a small bowl until smooth. Using a pastry brush, coat the top of each muffin.
1/2 teaspoon vanilla
3 tablespoons milk
For Garnish:
2 TBS cinnamon sugar
Preheat oven to 350 degrees and fill a muffin tin with 12 cupcake liners. Before you start pouring anything, know you'll use three bowls...two medium sized and one large mixing bowl (it's a necessary evil). Mix together flour, baking powder and salt in one of the medium bowls and set aside. In the second medium bowl, mix together brown sugar, sugar and cinnamon (but not the cinnamon sugar for garnish). Put butter in your mixing bowl and beat on high speed until fluffy, about 30 seconds. Reduce speed to medium and slowly pour in sugar, scraping down the sides of the mixer as needed. Beat for about 2 minutes. Add egg, beating well, followed by vanilla. Reduce speed to low and alternately add flour mixture and milk in about 3 stages.
Spoon one tablespoon batter into each muffin cup. Top with about 1/4 teaspoon of cinnamon sugar. Spoon an additional tablespoon of batter onto of each muffin, then top with another generous sprinkle of cinnamon sugar.
Bake for about 20 minutes then allow to cool on a rack. To make the glaze, mix sugar, cinnamon, vanilla and milk in a small bowl until smooth. Using a pastry brush, coat the top of each muffin.
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