cinnamon roll muffins

I think me waking up and craving to bake foods is becoming more of a regular thing.
And I tried to curb it, I did!
I made toast and jam and pretended it tasted like a cinnamon roll.
But no.
Jam on toast definitely doesn't taste (or smell!) as good as these guys.

Candles to... celebrate February! Yeah! It doesn't have to someone's birthday to use candles as props... right?

And then, just as I was craving these little muffin rolls, I realized that I had made them before and posted them on the blog.

Is that ethical? I wondered. Can you do that in the blog world?

A second later, I was waving my hand and going, "Whatever! I can make 'em again!"

And so I did ;) 

Round two for the cinnamon muffin rolls (with way better, non-iPhone photos)!

Cinnamon Roll Muffins

Makes a little over a dozen muffins

Ingredients

1 cup buttermilk*

1/2 cup brown sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla

1 egg

3-4 cups flour, plus more for dusting

* Don't have buttermilk handy? I didn't either! 

For a quick substitute, add 1tbsp white vinegar to 1 cup milk and let sit for 5 minutes. Voila! 

Filling

- 1 tbsp. melted butter, room temperature

- 2/3 cups brown sugar

- 3/4 tsp. ground cinnamon

Icing 

- 1 cup powdered sugar

- 2-3 tbsp. milk or cream

Directions

Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!

Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

 

Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

 

 

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins. Drizzle with icing when cool.

Recipe adapted from The Baker Chick