Cinnamon Roll Muffins

This morning I was in the mood for warm, comforting cinnamon goodies!  So, I made my cinnamon roll muffins!  They are a pretty good replacement for a cinnamon roll when you don’t want to wait for bread dough to rise!  Here is the recipe if you feel like you could use a little fattening up this morning!

Muffins

3 c. flour

3 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 stick (1/2 c.) butter, softened

2/3 c. sugar

2 large eggs

2/3 c. milk

Struesel Filling/Topping 

2 Tbsp. butter, softened

1 tsp. cinnamon

1/2 c. packed brown sugar

1/4 c. granulated sugar

Preheat oven to 350 degrees. Line a muffin pan with paper cups or spray with cooking spray.  Combine dry ingredients in a bowl; set to the side.  Cream butter and sugar until light and fluffy.  Add eggs, one at a time, mixing well between each addition; add milk.  Slowly add dry mixture, beating just until combined.

Combine struesel ingredients until they make a crumbly mixture.

Fill muffin cups about 1/3-1/2 way full.  Cover with half of the struesel mixture.  Fill the cups using the remaining batter; cover with remaining struesel mixture.  Bake for 15-20 minutes.  Cover with cinnamon roll icing or sugar glaze!

*I used some cream cheese icing I had left over from making cinnamon rolls the other morning.  But, this would also work with a sugar glaze.  Following are both of the recipes and you can choose which one you like better!

Sugar Glaze

2 c. powdered sugar

5 Tbsp. milk

1 tsp. vanilla

Mix ingredients together and drizzle over muffins

Cream Cheese Frosting

4 oz. cream cheese, softened

¼ c. butter, softened

1 ½ c. confectioner’s sugar

½ tsp. vanilla

1 ½ tsp. milk

Blend together cream cheese and butter in a bowl using an electric mixer.  Add confectioner’s sugar ½ cup at a time until all has been added, mixing well after each addition.  Add vanilla and milk (more milk may be added if mixture is too thick); mix until creamy.  Spread over very warm cinnamon rolls or muffins.

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