Day 70: Spring is upon is. I just know it.
Or so I keep telling myself. This week [what seems like] Spring weather has rolled into Chicago. And I’m praying it doesn’t go away. It’s a little sad when Midwesterner’s proclaim how nice it is outside as the temperatures reach freezing, huh?
But in the meanwhile, I’ve done my best to keep a bit of Spring in our apartment. Because no matter the season, fresh flowers always brighten up a room. And always makes a photograph just that much prettier.
Which brings me to the lovely florals you see here. That just happen to be strategically placed next to even lovelier cinnamon roll muffins.
I made these bits of cinnamon heaven a couple of weekends back for the hubby to snack on during his morning commute. Yes, they are absolutely delicious, a cinch to make, and very portable. The triple threat recipe in our household.
And for those of you who party like Chicagoans on St. Patty’s Day [this weekend!], cinnamon roll muffins are for you. An easy, make ahead recipe for the morning after, letting you properly nurse that [inevitable] headache.
…I just turned a delicious treat into a hangover snack. Forgive me.
Cheers to all things scrumptious!
Baking Level: Intermediate. Only because you’re dealing with a bread dough. However, if I can whip these up you surely can. The dough is very forgiving and no resting required! Can’t beat that.
Flavor: The classic buttery, cinnamoney-cinnamon roll in bite size form, topped with a simple powdered sugar glaze. Just sweet enough to keep you coming back for more!
Texture: A soft bready dough encases swirls of brown sugar and lotsa butter. Pull apart the cinnamon roll to discover the gooey center, a perfect pairing for the luscious dough to sop up!
Would I Make It Again?: Oh yes. And the hubby would agree. These mini cinnamon rolls didn’t stick around long in our place, and for good reason!
- This dough definitely got a bit sticky for me when kneading and rolling it out. So make sure to have some extra flour on hand and really flour your work surface. It’ll make your life so much easier!
- Make sure the butter for the filling is at room temperature, a.k.a. very soft. Otherwise you’ll have a hard time spreading it over the dough.
Cinnamon Roll Muffins
1/2 c. packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 c. buttermilk
3 c. all purpose flour
2 tbsp. butter, at room temperature
2/3 c. packed light brown sugar
3/4 tsp. ground cinnamon
1 c. powdered sugar
2 to 3 tbsp. heavy whipping cream
- Preheat oven to 350°F. Grease or line a regular muffing pan. Set side.
- Combine brown sugar, baking soda, salt, vanilla extract, and egg in a large bowl. Add buttermilk and whisk together until combined. Slowly add flour and stir with a large spoon until combined [do not over-stir].
- Place dough on a floured surface and knead with hands for two minutes. Roll out into a 12” X 24 ” rectangle.
- Spread butter over the dough using a spoon or your fingertips [leave out 1/2-inch edge]. Mix brown sugar and cinnamon together in a small bowl and then sprinkle over the top of the butter.
- Starting at the long end of the rectangle, roll into a tight log. Score or mark 12, two inch slices. Cut dough and place each piece in a greased or lined muffin pan.
- Bake 15 minutes or until very slightly golden [do not brown!]. Let cool for a couple of minutes before removing to a wire rack to cool.
- While the muffins are cooling, whisk the powdered sugar and cream together in a small bowl. Drizzle over slightly cooled muffins.
Yield: 1 dozen muffins
Adapted from Sweet Treats and More