Cinnamon Roll Muffins
Serves 12
10 mins prep
20 mins cook
60 mins Rest Time
30 mins total
These cinnamon roll muffins are fluffy, gooey, and are packed full of buttery cinnamon goodness. The easy no knead dough is braided, baked in a muffin tin, and topped with a two ingredient glaze. The braiding technique creates thin layers of dough. Pouring heavy cream over each muffin before baking helps to ensure the ultimate soft and fluffy buns with ooey gooey cinnamon filling.
For a holiday twist pour eggnog instead of cream over the rolls before baking and use eggnog in the glaze. Additionally, I've included instructions on how to make regular and jumbo sized muffins. This recipe makes 12 regular sized muffins or 6 jumbo sized muffins.
Cinnamon Brown Sugar Filling
Cinnamon Roll Muffin Dough
Glaze (optional)
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Cinnamon Brown Sugar Filling
Combine all of the ingredients in a medium bowl and mix well to combine. Have the butter very soft, almost melted to blend easier. Set aside to use later. Don't refrigerate!
⅕ ½ brown sugar⅕ ¼ unsalted butter⅕ 2 cinnamon
Cinnamon Roll Muffin Dough
Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with another packet of yeast.
⅕ ¼ water⅕ ½ granulated sugar⅕ 1 packet active dry yeastIn a large bowl combine flour, sugar, salt, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and yeast mixture.
⅕ 3 all purpose flour⅕ ¼ granulated sugar⅕ ½ sea salt⅕ ⅔ unsalted butter⅕ 1 large egg⅕ ½ milk⅕ 1 pure vanilla extractMix until a sticky cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 30-45 minutes. Butter a muffin tin while it rises and prepare the cinnamon filling.
Punch down the dough and transfer onto a floured surface. Roll the dough into a large rectangle, about 16” by 20”.
Spread the cinnamon filling on top of the dough, all the way to the edges.
Regular muffins: Fold the dough into thirds starting by pulling the top long edge two thirds of the way down and then the bottom edge all the way up to get a long strip of dough. Like folding a letter.
Jumbo muffins: Fold the dough into thirds by pulling the top short edge down and the bottom short edge up like a letter.
Regular muffins: Trim the uneven ends off the strip. Mark and cut the dough into 12 equal strips.
Jumbo muffins: Trim the uneven ends off the strip. Mark and cut the dough into 6 equal strips.
Cut each strip of dough into three strands, leaving the top half inch of the strip attached. Braid or just twist the strands of each strip. Roll the braid into a roll, starting with the end of the braid. Place each braided roll into the muffin tin with the pretty side up.
Let rise until the rolls fill out the muffin tin (double in size), about 10-15 minutes. Preheat oven to 180°C (350°F).
Pour 1 tablespoon of heavy cream over each regular muffin roll, and 2 tablespoons of cream over each jumbo muffin roll. Bake for 18-20 minutes or until the rolls are golden brown on top. Let cool for 5 minutes inside the muffin tin. Use a spatula to help lift them out and let cool on a cooling rack. Make the glaze while they cool. Sift icing sugar over the cinnamon rolls and drizzle glaze before serving.
⅕ 2 icing sugar⅕ 12 heavy whipping cream
Glaze (optional)
Combine sifted icing sugar and milk (or eggnog) in a large bowl. Add enough milk to get it to the desired consistency. I made it pretty thin. Drizzle over warm cinnamon rolls and serve.
⅕ 1 icing sugar⅕ 2-5 milk
