Cinnamon Roll Muffins
Back when EasyEdge was the way you had internet on your phones I came across this Cinnamon Roll Muffin recipe. Lots of things have changed since then. We are on the second floor of the house. We have wireless internet out here. And my daughter is no longer 3 months old and allergic to dairy and corn.
I loved this recipe then. I love it now. It was simple to convert to dairy free[specifically milk]. It was quick to make. And yummy to eat. We ran out of cereal the other morning. I know. We have chickens. Princess Pea will occasionally eat them but Handsome Hank won’t touch them. Go figure. Anyway, hubby forgot to bring store bought cinnamon rolls home. The savages were restless. They made toast! How archaic.
Well after there interesting cinnamon toast…they ate it and claimed it was good. I pulled out the Cinnamon Roll Muffin recipe out. I hadn’t made these since Handsome Hank was little. So of course they were intrigued. Then they started going on about frosting. Will there be frosting? No. EWWW, no frosting! I mean you could totally add frosting if you wanted, but they don’t really need it. I mean, it is a muffin. Sheesh.
Ingredients: Oven @375 degrees
1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 c. buttermilk [or the old fashioned substitute; 1 tbsp. lemon juice in a 1 cup measure then filled with milk]
3-3 1/2 c. flour
If needed, start by making your buttermilk substitute. In mixing bowl add brown sugar, baking soda, salt, vanilla, and egg. Mix. Add milk. Mix. Add flour. Mix. Now lately I have needed closer to the 3 1/2 cups. Moisture in the air. Barometric pressure. All that will affect how gooey your dough is. I like when it is moist but not glistening. You don’t want it gloopy. That is a mess waiting to happen. And original recipe was to hand mix. I don’t. I use my mixer every time I make them.
After the dough is the right consistency, turn that dough onto a lightly floured surface. I always, always, always use my pastry cloth. The first Christmas here on the farm I had to battle my way through rolling sugar cookie dough out on wax paper. Just don’t. I am sure lots of cuss words were used. It wasn’t long after that experience I ordered my pastry cloth. This was before Amazon had everything. And just started having Prime service. And back when FedEx literally took an additional 3 days because they could not find us. [They finally found us in the last year or two. But for some reason they think the patio door we rarely use is where stuff needs to be dropped off at.
You can try the whole silicone stuff, but I have never had good luck with it. This one by Mrs. Anderson on [Amazon, Prime, and not affiliated] is extremely close to mine and mine is pretty close to my mom’s. So it should work for years. If not generations.
After getting that lump of dough onto your lightly floured surface, you are going to want to knead for a minute or two [above picture is after I kneaded it.] Then roll the dough into a 12” x 24” rectangle. I don’t try and make it perfect.
Then the messy-fun part. Start with your melted butter. Spread that yummy gold onto the dough. I use a silicone brush for this. It is one of my favorite baking splurges. We usually use about 4 tbsp. of butter. Make sure to get all the way to the edge and every place in between. For some reason it tastes different if you put cinnamon on next vs the sugar. I think it has to do with the sugar melding into the butter. So for sanity sake. And since I tend to be a bit nutty. I put the cinnamon on the butter. Put a lot of cinnamon on this baby. Especially if you like cinnamon.
You can see on the left here that I liberally sprinkle this baby with sugar. Or at least it looks like it. I don’t normally have domino-style sugar in the house. I only use that when I am making batches and batches of fudge. For every day baking I use Zulka’s Morena Pure Cane Sugar [again, not affiliated]. I love it. It gives my baking a taste that I can only describe as coming out of my great-grandmothers kitchen. Earthy. Rustic. Homey. Something old fashioned and made with love. It’s hard to explain.
After getting all the tasty parts topped onto your dough, you can now start the sometimes interesting task of rolling it. You want to roll the long edge. So when you are done you have a 20+ inch long roll of dough.
Cut the Cinnamon Roll Muffin dough into 2” sections. Now you can use a muffin pan, but I don’t have one. So I always use my trusty cupcake pans. Original instructions also tell you to grease the pan. I just use cupcake wrappers. Makes it much easier. After your pan is filled, place them in to your preheated oven for about 20 minutes. You want these babies golden. So if they are golden BEFORE the 20 minutes take those babies out!
Once they come out of the oven, they need to rest in the pan for another 5 minutes [don’t worry if you forget, it doesn’t do much harm].
This time, as you can see, I put cut edge up. We tried it this way today for fun. But the consensus is we all prefer cut edges on the sides. Not the top and bottom. Baking them cut sides up allows for cinnamon-sugar/butter combo to bubble up and over the top. Which results in slightly crunchy top. Baking them cut edges to the sides means a more chewy top. Either way they taste yummy. My suggestion would be if you are going to make that frosting, do cut side up….then it can melt into the “roll”.