When I saw this recipe over at Joy the Baker I got excited — quick cinnamon rolls?! In muffin form?!


These were tasty, but unfortunately, I have to admit they’re not as good as a real cinnamon roll. At least not in my opinion.

Still a very tasty muffin, though! Because of the yeast, these are a much denser and more bread-like muffin — they’re not light and fluffy. The consistency of the batter also made it hard for me to swirl the cinnamon mixture in. It would probably taste more “correct” if I’d taken the time to figure out a way to mix that cinnamon mixture evenly throughout the dough.

Quick Cinnamon Roll Muffins

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
4 tsp 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

3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom (I omitted)

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 warm milk, then stir the milk mixture, vegetable oil, vanilla extract, and egg into the flour mixture
– Mix well until very smooth
– Allow the dough to rest for 15 minutes (Joy’s instructions mention swapping it to a “prepared pan” but her instructions don’t include anything more about it. I left it in the bowl and it was fine)
– While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a form until all the butter has been incorporated into the sugar and mixture is crumbly
– Divide the batter between 12 greased muffin cups
– Sprinkle the sugar/butter/spices mixture evenly on top of the 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 350 degrees F
– 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 muffins
– Serve warm. Leftovers can be reheated in the microwave

Edit: I’ve entered this recipe in Joelen’s Culinary Adventures blog event — Marvelous Muffins!

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