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.
Oh. My. Gosh. These just rocked my world!
Doing Whole30 and making these – you must be a saint! Beautiful – I could eat 30 of them! That would be my Whole30!
Haha, I could have eaten 30 as well! Thanks for stopping by Jessica!
Hmm…YUM! Pinned this recipe immediately!
Thanks Jess!!
I’m all for easy cinnamon rolls! Love these muffins!
cream…as in heavy whipping cream?
Yes!
I made these to take to a moms group and they were a hit! I was secretly hoping they all wouldn’t be eaten so we could have some tomorrow for breakfast. It’s nice that these don’t call for yeast. I made two separate batches, but ran out of ap flour so had to substitute 1/2 c. of flour with cake flour (all I could find in my cupboards) and they turned out a bit fluffier. Or maybe I just didn’t roll them out as flat. Either way, both batches were yummy!
the cinnamon bun muffins made were very sticky so had to use quite a bit of flour to roll the dough which made them quite heavy not light when cooked is there something I can do to make them lighter
my dough was sticky too, but i just floured the surface well, my hands and the rolling pin i used. it tore a little while rolling up but i patched back together. they definitely don’t have to roll perfectly to turn out!
Do you have to use buttermilk or can 2% be used?
You can make your own buttermilk using milk + white vinegar (1 tbsp for every cup of milk). Stir and let sit for 5-10 minutes.
Can you roll the dough the night before and bake the next morning?
mirninf?
It’s a no rise dough so I think you should be able to!
these look delish. When you roll out your rectangle do you roll up the long end or short end? Thanks
I rolled up the short end…then you kind of stretch it out and make it longer and even it out 🙂
Buttermilk? Any substitute for buttermilk Pls?
You can make your own buttermilk by adding 1 tsp vinegar (or lemon juice) to 1 cup milk. Let it sit for 10 minutes!
I made these the other day and they were fantastic. I did add 1 tablespoon of cinnamon in total, and I also opted for a cream cheese frosting rather than a glaze. A great bun to be had though.
Thanks Kristina, so glad you liked them!!
I want to try these,s, they look easy.
Just wanted to let you know I made these sweet little muffins and ugh, obsessed! So easy and delicious, such a perfect bite when you don’t want an entire cinnamon roll. Here’s my post about them, thanks again!
http://www.pumpkinsandpeonies.com/2015/03/cinnamon-roll-muffins.html
Yay!! So glad you liked them!!
Oh my word……I have to make these. I have friends in Sweden & everywhere you go there they sell cinnamon buns which are delicious!
I love this recipe and it smelled great in my oven, but the directions was so complicated and need photos to show how to make it. Although I had some difficulties in making the rolls, I really appreciate the recipe.