Cinnamon Roll Muffins

 

Try baking cinnamon rolls in a muffin tin.  Cinnamon Roll Muffins make serving breakfast a breeze.

 

Ingredients:
1 Cup Warm Water
1 Egg
¼ Cup Canola Oil
1/3 Cup Sugar
3½ Cups Bread Flour
1 Tablespoon Yeast
1/2 Cup Butter, softened
1/2 Cup Sugar
1 1/2 Tablespoons Cinnamon
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
3-4 Tablespoons Milk

 

Combine warm water, egg, oil, sugar, bread flour and yeast in the bowl of a stand mixer.  Mix until a ball of dough forms.  Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.

Punch down the dough and turn onto a floured surface.  Roll out dough into a 12 inch by 24 inch rectangle.

Combine softened butter, sugar and cinnamon together in a small bowl.  Spread butter mixture on dough.  Roll tightly to make a 24 inch long dough log.

Butter 2 muffin tins (24 muffins total).  Slice dough with a pizza cutter or pastry scraper into 1 inch slices and place in pans.  Let rise until doubled in size, about 45-60 minutes.

Preheat oven to 350°F.  Bake until golden brown, about 20 minutes.

Make the glaze by mixing powdered sugar, vanilla and milk together.  Drizzle over the cinnamon roll muffins.

 

Note: This can be prepared the night before to bake in the morning.  Refrigerate covered before final rise.  Let sit out at room temperature for 30 minutes before baking.

Yield: 24 Muffins

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