Just the thought of cinnamon rolls- ย warm, gooey, soft, sweet- makes me literally swoon. ย I love them. ย If I were a baking superhero (I’m working on it) my weakness would be cinnamon rolls.
As much as I love the little devils (and I hate to say this) I hate to bake them. ย The problem is not the sweet yeast dough or the rolling or the slicing. ย I simply have no patience for the waiting that is required of me during the proofing, rolling, slicing and proofing again process. ย I realize this is totally unreasonable, but it’s just the truth.
Nicole at Baking Bites seems the understand my need for instant, yet stubbornly homemade cinnamon roll goodness.
I’d like to introduce you to Cinnamon Roll Muffins- ย add the yeast, subtract the long rising.
Imagine my glee when I had cinnamon roll-esque goodness coming out of my oven in well under an hour. ย These muffins rise for a short 15 minutes in the bowl and then are placed into a cold oven to cook as the oven preheats to 350 degrees. ย After 20 minutes in the oven, they’re risen and golden and bubbling with cinnamon and brown sugar.
Easy Cinnamon Roll Muffins
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tspย 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
2ย 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. Pour into prepared pan and 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. ย 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.
203 Responses
This is a silly question, but the recipe calls for 4 teaspoons of yeast and I only have packages. How many packages of yeast should I use? Thanks!
It would be two packages. Each package of yeast is like 2 and a half teaspoons.
I love yeasty things and this was so easy. Tasted great. This will be my go to when I want cinnamon rolls
Hi…I obviously having a seniors moment. When do you put the dough in the muffin tins?
I was already making some cinnamon rolls (you know the long, oh so long recipe) when I stumbled upon this recipe while waiting for the dough to rise! I wish I have seen it before I began bakingโฆ I write it on my recipes-to-try list next to this one: https://www.whatmegansmaking.com/2010/03/cinnamon-roll-cookies.html !
HEADS UP!
Make sure you bake the muffins for 20 min AFTER the oven has reached 350. So let them rest in there and thhheeennnn start your timer once the oven has reached 350. I was confused and did not and just threw away all of the muffins . . . sad day
does the batter go straight into the muffin tin and then rise there? and does it bake for 20 minutes total or 20 from the time the oven reaches 350?
It rests in the pan. bake 20 minutes from the time your oven reaches 350.
Just finished Sunday brunch. I modified these to make them Dairy Free and they were the BOMB!! Such an awesome recipe! Thanks Joy!