Cinnamon Bun Muffins


Breakfast this morning was delicious.

DE-licious.


Quick and easy, these cinnamon bun muffins are great.

They actually taste like cinnamon buns, too.

And they smell FAN-tastic.


I spend a lot of my spare time reading through baking blogs.

Most of the time when I see recipes I like, I just bookmark them for later and make them whenever I remember. Occasionally, recipes loudly scream “Make me now!”.

This was one of those.


And they were worth making. I love cinnamon buns but am rarely up for putting in half a day to make them, so these are a great alternative.

There aren’t any complicated process when making these muffins. No rolling. Only a 15 minute rise time. Easy.

And perfect for breakfast.


CINNAMON BUN MUFFINS
Adapted from Joy the Baker and Baking Bites.

For the dough
1 1/2 cups plain flour
1/3 cup sugar
1/4 tsp salt
2 packages dry yeast (28g, 4 tsp)
2/3 cup warm milk
1 egg
3 tbsp vegetable oil
1/2 tsp vanilla

For the cinnamon sugar
2 tbsp butter, softened
2/3 cup brown sugar
3/4 tsp cinnamon

Line a 12-hole muffin tin with paper cases.

To make the dough, mix flour, sugar and salt together in a large bowl and set aside.

Heat up your milk and add the dry yeast. Stir with a spoon until it is completely dissolved.

Add the yeast mixture, egg, vegetable oil and vanilla to the dry ingredients and mix until combined.

Divide the dough between the 12 lined muffin holes. Set aside for 15 minutes to allow it to rise.


Meanwhile, make your cinnamon sugar.

Put all the butter, brown sugar and cinnamon in a medium bowl. Using a fork, mix until the butter is combined with the sugar and the mixture is crumbly.


Take forkfuls of the cinnamon sugar and press it down into the centre of each muffin. You may want to use a finger to help push the cinnamon mixture down.

Use a fork to swirl the cinnamon sugar into the dough a little, and sprinkle any leftover sugar over the top of the muffins.


Put into a cold oven. Set the temperature to 180 C and bake for 20 minutes, until the edges are golden.

Best eaten warm. Makes 12 muffins.

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