Easy Cinnamon Bun Muffins

I’ve always wanted to make cinnamon rolls. I love cinnamon rolls. They are gooey and delicious and a totally perfect baked good.

But I’m afraid of yeast. I don’t like baking with it. It never seems to work right for me and it just grosses me out in general. I had seen Joy the Bakers recipe for these cinnamon bun muffins a while back and bookmarked the page, hoping some day I’d conquer that fear.



That day was today. Well, not completely. Me and yeast aren’t bff’s yet or anything, but I’m starting to understand it better.

I’m totally glad I did too, these little things are delicious. It’s a cinnamon bun without all the hassle. The dough is super simple to throw together, as is the topping. I think next time I'll make them in a mini cupcake pan so they are bite size. You can’t really eat more than one full size muffin at a time.



Easy Cinnamon Roll Muffins

from Joy the Baker

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping

2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.

note: this recipe only gave me about 9 muffins, not 12.