Cinnamon Roll Muffins with Vanilla Glaze
Tender homemade cinnamon rolls made in a muffin tin! A fun addition to breakfast or brunch.
A few random thoughts for the day…
Why do people never realize when they’re wearing too much perfume? On a recent grocery trip, a woman came down the same aisle I was in and by the time I got down to that end of the aisle – she was gone and around the corner. But her perfume lingered. And it wasn’t just a mild pleasant scent. It was strong. Perfume shouldn’t linger like that. Go light on the perfume ladies. Less is more.
Also, I wish I could fall asleep anywhere as easily as kids do… the car, sitting upright on the couch, curled up on the floor or under a table. Seriously, my kids never want to go to bed to nap, they just nap where they are. Do yours do that too?
We’re officially caught up on House of Cards and waiting for the next season. Can I just say, that is one seriously twisted show. So, now we’re back to binging on Nikita while waiting for regular shows to come back in January or February. I really hate mid-season/winter breaks for shows.
In other news… Rolls!
Specifically these super cute and fun to eat (and make) cinnamon roll muffins! Ooey gooey cinnamon rolls wrapped up and baked in a muffin tin, perfect for easy serving or just a cute way to display them for brunch or a gathering.
I’m a huge fan of breakfast and definitely cinnamon rolls, so it was finally time to try another twist on a classic. Looking for an even gooier option? Dip the top entirely in glaze instead of a simple drizzle. Either way, totally amazing. Just keep the wipes handy.
A fun breakfast or brunch treat for the entire family!
Cinnamon Roll Muffins
- 1 C milk, heated to 115°F
- 1/2 tsp and 1/4C granulated sugar, divided
- 2 tsp active dry yeast
- 3 - 3 1/2 C all purpose flour
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/4 C unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 C unsalted butter, melted
- 3/4 C light brown sugar
- 1 tsp cinnamon
- 1 C powdered sugar
- 1/2 tsp vanilla extract
- 1-2 Tbsp water or milk
- Heat milk to 115°F. Dissolve yeast and 1/2 tsp granulated sugar. Proof for 5-10 minutes.
- To the bowl of a stand mixer add 3 cups flour, salt, remaining 1/4 cup granulated sugar, egg, vanilla and butter. Using the dough hook attachment, mix on low to combine ingredients. Slowly mix in yeast mixture. Increase speed as needed. Add additional flour one spoonful at a time until dough pulls away from the sides of the bowl and forms a ball. Transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
- Preheat oven to 350°F. Line 2 muffin tins with 6 liners each or grease 6 muffin tin cavities well per pan. Set aside.
- On a silicone baking mat or a lightly floured surface, roll out dough to a 12x20-inch rectangle. Brush entire surface with butter. Sprinkle with brown sugar and cinnamon filling. Drizzle with any remaining butter.
- Starting at a short end, tightly roll dough. Cut into 12 equal pieces, placing in prepared pan or liners. If using liners, place cinnamon roll in liner prior to placing in pan.
- Allow to rise for 20-30 minutes more in a warm location.
- Bake for 30 minutes or until internal temperature reaches 200°F. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat together glaze ingredients. Drizzle over cinnamon rolls.