Everything you love about a soft and fluffy cinnamon roll, but in a muffin!!
Yes, I am still eating Whole30 this month! But you didn’t think I’d make all of you suffer with me, did you?! I’ll share some of our favorite Whole30 recipes over the next few weeks but for now, let’s just talk ’bout these cinnamon to-the-muffin rolls. (That’s a little backwards, but work with me).
Everything you love about big, warm, soft cinnamon rolls but in smaller, better-for-you-sized muffins. Smaller always = better for you right? These are easier to make– no yeast to worry about, no rising the dough. Just mix, knead, roll out, roll up, slice and bake.
I made these for a baby shower I hosted over the weekend and they were the perfect addition to the brunch. I had a batch of cinnamon rolls fail earlier in the week, the dough wouldn’t rise!! I’d had such a busy week I just decided to go a different route–with no yeats. I stumbled upon this recipe from The Baker Chick! I love everything she makes (especially these Chocolate Chip Cookies for Two!)
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 egg
- 3 cups flour + a little more for dusting
- 2 tbs butter, room temp
- 2/3 cup brown sugar
- 3/4 tsp cinnamon
- 1 cup powdered sugar
- 2-3 tbsp cream (or milk)
- Preheat oven to 350. Put brown sugar, baking soda, salt, vanilla and egg into a large mixing bowl. Add buttermilk and whisk together with a whisk or fork. Slowly add flour and stir with a large spoon until combined, but do not over-stir.
- Place dough on a floured surface and knead with hands for two minutes. Roll out (on floured surface) into a 12'' X 24 " rectangle.
- Spread 2 tbsp of room temperature butter all over the dough (I like to spread with my clean hands or a spoon). Mix brown sugar and cinnamon together then sprinkle over the top over the butter.
- Start at on end of the rectangle and roll into a tight log.
- Score or mark 12, two inch slices. You'll probably need to stretch the log slightly before hand to get 12 scores. Cut dough and place each slice in a greased or lined muffin pan.
- Bake for 15 minutes (or until very slightly golden--do not brown!)
- While the muffins are baking, whisk the powdered sugar and cream together to make the glaze.
- Remove the muffins and let cool slightly before drizzling with glaze.
- Serve warm
- source: The Baker Chik.