As you all know by now, we love muffins! Another thing my son absolutely loves in cinnamon. I mean just about anything with cinnamon. Cinnamon rolls, cinnamon toast, cinnamon bagels, cinnamon poptarts, I could go on. So when I saw The Baker Chick made a Cinnamon Roll Muffin, I hit print immediately! I knew, this would be a success! And boy was it ever. At first bite, my son said this was the best muffin EVER! I had one too, and they were pretty darn good. Reminiscent of Cinnabon from the mall food court, which was The Baker Chick’s goal when she came up with this brilliant idea! My Dad absolutely LOVES Cinnabon, so I am thinking I am going to have to make these for him. I think he will be very impressed. Oh yeah, they freeze well too!
Cinnamon Roll Muffins
Adapted from The Baker Chick
1 cup Buttermilk (I used ½ buttermilk, ½ cup skim)
½ cup brown sugar
1 tsp baking soda
½ tsp salt
½ tsp vanilla
3 cups flour
2 Tbls Butter, softened
2/3 cup brown sugar
1 tsp cinnamon
1 cup powdered sugar
2 -3 Tbls milk
½ tsp vanilla
In a bowl combine brown sugar, baking soda, salt, vanilla and egg. Add in the buttermilk. I actually had some buttermilk leftover from when I made these. But, I usually don’t have it around. I would not hesitate to just use regular milk next time I make them. Mix together with a fork. Add the flour. Stir until it is well combined. Be careful not to over mix!
Turn the dough onto a floured surface, and knead for about a minute. Roll the dough into a 12×24 inch rectangle.
Spread the butter over the dough, and sprinkle with the sugar and cinnamon.
Roll the dough into a log, and stretch it slightly. Cut into 2 inch pieces. Put them into a greased muffin tin. Bake for 15 minutes at 375 degrees.
While they are baking you can put together the icing. Add the milk slowly to the sugar. Doesn’t really matter how much you use, just get it to the consistency you want. Drizzle over the muffins!
These were so gooey and delicious! I recommend you make them right now!
This recipe is also posted on Sweet As Sugar Cookies