Everybody. Likes. Cinnamon Rolls. This is pretty much a fact. (I say pretty much because inevitably, one of you will comment and tell me how you hate cinnamon rolls, but honestly, if you really hate them, and I hate to be the one to break it to you, you might be a little bit weird.)
I can boast knowing some of the world’s pickiest eaters, one of my offspring included, and even they like cinnamon rolls. Why? Because cinnamon rolls are awesome. Dough. Butter. Brown Sugar. Cinnamon. What’s not to like? Literally, nothing.
Unfortunately, making cinnamon rolls can be kind of a pain in the ass. The mess. The rolling pins, the rising, the shaping. I make my famous cinnamon rolls only a few times a year. Easter and Christmas morning always, and maybe once or twice more for my husband’s co-workers or a brunch.
Most people’s idea of making cinnamon rolls is to buy a can of Pillsbury refrigerated ones and pop the can and bake them off. Desperate times call for desperate measures, and I’ve done it. I’m not ashamed. They have good frosting.
And so, I give you a gift today. Cinnamon roll muffins. Just like my Cinnamon Roll Cake, which has consistently stayed in my top 5 most popular recipes for the last 5 years, these are full of all the incredible buttery, cinnamon-y flavors of cinnamon rolls, but with 1/3 of the work.
Yes these will be ready for your oven before it is preheated. 15 minutes later you have them ready to eat. And oh my, they are heaven. The cream cheese in the frosting really makes the recipe.
Brunch season is here. We just had Easter, and now we have Mothers Day and Fathers Day coming up. Pin these little beauties or print this recipe and use it. You’ll be glad you did.
Recipe slightly adapted from Some the Wiser
Makes 12 muffins.
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
3 tablespoons melted butter, cooled slightly
1 large egg
1 cup milk
Topping and filling:
1 cup loosely packed brown sugar
3/4 cups coarsely chopped walnuts (pecans would work too)
1 tablespoon cinnamon
3 tablespoons melted butter
2 oz room temperature cream cheese
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Preheat the oven to 400° and line a muffin pan with muffin liners.
Combine together your topping/filling ingredients and set aside.
Sift together your dry ingredients. Whisk together the milk, egg, and cooled butter. Make a well in the center of the dry ingredients and pour in the milk mixture. Mix gently until just combined. Do not over mix.
Add in about 3/4 of your filling/topping mixture and very gently fold into the batter. Again, do not overmix.
Spoon into muffin liners and top with remaining filling/topping. Don’t overdo it. A little goes a long way.
Bake for 12-15 minutes, or until muffins spring back when lightly touched. While muffins are baking, mix together your icing ingredients until smooth. Drizzle over warm muffins and serve.