I can’t get enough of muffins. Those not-so-small muffins tend to vanish anytime I prepare them. I knew I wanted to create a cinnamon roll version after making my Apple Pie Muffins. Cinnamuffin? Is it even a thing? These Cinnamon Roll Muffins have been on my mind all week. My master muffin mix is very simple to customize with numerous flavors.
The plan was to swirl the cinnamon and brown sugar into the muffins. So I sprinkled some streusel on top and delicately mixed it in with a toothpick.
Isn’t it true that no cinnamon bun is complete without icing? So I experimented with a simple vanilla glaze. My partner is a Cinnabon fan, so I’ve seen many imitation recipes that seem to feature cream cheese and a dash of lemon in the frosting. I was in a hurry, so I skipped the cream cheese, but I did add some lemon. I like a thick frosting, but it’s tough to avoid making it too sugary. The lemon balances out the sweetness.
I want to make sure you understand why these muffins are so large. First and foremost, baking powder is added, which aids in the removal of the muffins from the pan. I also bake these muffins at a higher temperature for the first five minutes before lowering the oven temperature. This is a tip I picked up from Sally’s blog.
Last but not least, fill the muffin tins all the way to the top before adding the streusel. This will yield 12 big muffins. You may need to slide a knife beneath the muffin top to remove them from the pan. Allowing them to cool for at least 30 minutes can also assist. I prefer my muffins piled high.
These cinnamon roll muffins are perfect for the fall season. I wish I could have muffins for breakfast every day, but that would be just too much. Yes? No?
Cinnamon muffins topped with a delicious vanilla glaze and swirled with a cinnamon brown sugar streusel.
For the Muffins:
- 2 1/4 C Flour
- 1 C Granulated sugar
- 4 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 C Unsalted butter
- 1 Large egg
- 1 C Milk or buttermilk
- 1/4 C Sour cream
For the Streusel:
- 4 tbsp Flour
- 3 tbsp Brown sugar
- 3 tbsp Unsalted butter
- 1 tsp Cinnamon
For the Glaze:
- 1 1 1/2 C Powdered sugar
- 1 tbsp Milk
- 1 tsp Vanilla extract
- Juice of half a lemon
- Preheat the oven to 425°F. Butter or spray a muffin tin with Crisco.
- Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-sized mixing basin. Then put aside this mixture.
- In a separate dish, whisk the egg until it is light and fluffy. Whisk in the melted butter along with the egg. Continue to whisk in the milk and sour cream until everything is smooth.
- Slowly pour the wet ingredients into the dry components and stir with a wooden spoon until just mixed.
- To make streusel, mix the butter with all of the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter or fork until no big lumps remain.
- Fill your muffin tray to the brim with batter. 1 tablespoon streusel should be placed on top of each muffin. Swirl the knife or toothpick into the muffin.
- Bake for 5 minutes at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit and bake for another 16-20 minutes. If you don’t open the oven door for at least 15 minutes, you’ll notice how neatly the muffins rise. The baking time may vary depending on the oven.
- Insert a toothpick into the middle of each muffin to check for doneness. Your muffin is done when your toothpick comes out clean. Allow the muffins to cool fully in their baking pan. You may alternatively put them on a wire rack, but you want them to be cold enough to remove and transfer from the pan.
- Powdered sugar should be sifted. This step is required to get a smooth glazing. Begin with 1 cup powdered sugar.
- Stir in the milk and vanilla extract to mix. The resulting mixture will be thick.
- SLOWLY squeeze in the lemon juice and stir to adjust the sweetness to taste.
- If you want a thicker glaze, use 1 tablespoon of milk instead of 2. Alternatively, add more powdered sugar. There is no secret to the glaze; just alternate milk and powdered sugar until the proper consistency and flavor is achieved.
What’s the difference between cinnamon rolls and cinnamon buns?
Cinnamon buns have the same spiral form structurally. They may be thinner and more fragile at times. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. The stuffing of cinnamon buns is often made with pecans, walnuts, or raisins.
Why add cream before baking cinnamon rolls?
What is the significance of cream in cinnamon rolls? The cream at the bottom of the pan warms up while the rolls bake. Its liquid migrates up into the rolls, moistening them.
As the cinnamon rolls bake, they absorb the heavy cream, and the fat in the cream adds to the roll’s seductive softness.
What do British people call cinnamon rolls?
Chelsea buns are soft, spicy rolls filled with butter, raisins, and currants, then drizzled with a sweet and sticky glaze.
What is the white stuff on cinnamon rolls?
The cinnamon buns bake up soft, sweet, and properly spiced. Don’t omit the cream cheese frosting; it offers the finishing touch that everyone will appreciate.
How to make Pillsbury taste like Cinnabon?
Do they have a Cinnabon flavor? You must use Pillsbury Grands with cream cheese frosting if you want your cinnamon rolls to taste like Cinnabon. Otherwise, any store-bought ready-to-bake cinnamon buns in the refrigerated area would suffice.
How do you doctor up canned cinnamon rolls?
7 Ways to Prepare Cinnamon Rolls from a Can Taste of Home
Pour in the heavy cream.
Increase the amount of cinnamon-sugar filling.
You Can Make Your Own Icing.
Add some caramel on top.
Add the nuts.
Include a Fruit Filling.
Brûlée the Tops.
Should I pour milk over my cinnamon rolls before baking?
Butter and other fat components assist to keep the sweet rolls supple for a longer period of time. Egg whites and yolks give moisture and aid in the binding of the dough components. Adding more liquid, such as milk, may also help keep the rolls moist and fresh.
Should I use Pam for cinnamon rolls?
Spray your work space with PAM Cooking Spray once your dough is ready to roll out. This will keep the dough from sticking to the counter when rolling it out and avoid the need to flour your work surface. Your dough will remain lovely and soft without the need for more flour.