By Tracey
Cinnamon Roll Muffins
just slightly adapted from Fearless Homemaker
Ingredients:
Dough
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 3 cups all-purpose flour (plus more as needed)
Filling
- 3 tablespoons unsalted butter, melted
- 1 cup loosely packed light brown sugar
- 1 1/4 teaspoons ground cinnamon
Icing
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half
- 1/4 teaspoon vanilla extract
Directions:
Preheat oven to 375 F. Spray a muffin pan with nonstick cooking spray.
Add the brown sugar, baking soda, salt, vanilla, and the egg to a large bowl. Whisk until well combined (make sure you break up any clumps of brown sugar). Add the buttermilk and whisk to incorporate. Switch to a rubber spatula, and add the flour to the bowl, mixing until a rough dough comes together. Give the flour a minute to absorb the liquid, then if necessary add additional flour until you can handle the dough (ie, it isn’t super sticky) – I probably added about 1/4 cup.
Turn the dough out onto a lightly floured work surface and knead the dough for a minute or two, until it is uniform. Roll the dough into a rectangle measuring approximately 12×24-inches (if the dough is sticking to your work surface, add additional flour). Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting with a wide side facing you, tightly roll the dough into a log. Cut the log into 12 equal pieces (each about 2 inches). Place one piece of dough into each well of the prepared muffin pan.
Bake the muffins for 15-18 minutes, or until golden brown. Transfer the pan to a wire rack and let the muffins cool for a few minutes then remove them to the rack.
Make the icing by whisking together the confectioner’s sugar, half-and-half, and vanilla. I like my icing fairly thick, but if you want a thinner consistency, just add a little more half-and-half. Drizzle the muffins with the icing and serve warm. (Like cinnamon rolls, I thought these muffins were best warm, but we revived them on subsequent days with 20 seconds or so in the microwave.)
Makes 12 muffins.
