If you don’t already know, there is one thing you will soon learn about me, and that is my HUGE love for cinnamon! I love all things cinnamon and usually the more the better. I was searching for a cinnamon roll recipe when I found this one. These were originally called “Easy Cinnamon Roll Muffins,” however I felt that they tasted more like muffins than cinnamon rolls and the brown sugar was a very strong flavor as well, so I decided to rename them a little. These are very tasty little muffins and they reminded me a little of coffee cake. One of the things that caught my attention was the use of yeast in the recipe. The yeast provided a nice airy texture to the muffin and the smell and taste of the yeast was wonderful. One small tip I would give is to really push the cinnamon mixture down into the dough, as you can see I didn’t do that and wished I would have. I really enjoyed these muffins and plan to make them again soon.
Cinnamon & Brown Sugar Muffins Printer Friendly VersionYeilds 12 Muffins
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Divide the batter between 12 greased muffin cups.
While the dough rests, mix together butter, brown sugar, cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips or swirl in with a spatula (make sure you get it into the dough really good),
Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 15 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread. Serve warm. Leftovers can be reheated in the microwave.
Adapted From: Joy the Baker
These muffins look fantastic! I bet they were awesome for breakfast!
I’m with you about luvin’ cinnamon. These are my kinda muffins and do like that there’s yeast in it. Savin’ this recipe file, it’s a must-make for the holidays and colder days ahead! 🙂
I made these last night and they were quite good. I thought I had gotten the sugar mixture down in the batter really good but after baking and eating I have witnessed no ‘marbling’ effect so far, unfortunately, and think it may have just melted in with it (I’m not sure how it’s done in coffee cake… egg in with the sugar?). The tops look lovely though and I would probably make them again.
Thanks!
I too wished the sugar mixture would have marbled through the muffins more. I am not sure the best way to get the sugar mixture in there, but I plan to try this recipe again and really push it down into the dough.