Description
A delicious twist on classic cinnamon rolls, these muffin-style treats are soft, sweet, and perfect for breakfast or brunch!
Ingredients
Units
Scale
For the Dough:
- 2 1/2 cups (315g) all-purpose flour
- 2 tbsp granulated sugar
- 2 1/4 tsp (1 packet) instant yeast
- 1/2 tsp salt
- 3/4 cup (180ml) warm milk (about 110°F/45°C)
- 3 tbsp unsalted butter, melted
- 1 large egg
For the Cinnamon Filling:
- 1/2 cup (100g) brown sugar
- 1 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until combined, then knead for about 5 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Filling: In a small bowl, mix brown sugar and cinnamon.
- Roll Out the Dough: On a floured surface, roll the dough into a rectangle (about 12×9 inches). Spread softened butter over the surface, then sprinkle with the cinnamon-sugar mixture.
- Shape the Rolls: Roll the dough tightly from the long side and slice into 12 pieces. Place each roll into a greased muffin tin. Cover and let rise for another 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 15-18 minutes or until golden brown. Let cool slightly.
- Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm muffin cinnamon rolls.
- Serve & Enjoy!
Notes
- For a richer dough, replace milk with heavy cream.
- Add chopped pecans or raisins to the filling for extra texture.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Calories: ~220
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg