These Cinnamon Roll Muffins with their generous topping of cream cheese frosting were highly anticipated in my house, and they barely lasted half an hour.
My boys hovered over me as I was recipe testing a few days ago. I started out with testing doughnut recipes- nothing of great significance and nothing worthy of sharing. The end result of my breakfast recipe testing was muffins… these muffins… these glorious little bites of heaven.
They’re a simple muffin really. I decided to make them mini, but you can certainly make them regular-sized if you wish. It was also my chance to test out my just-purchased bag of Gold Medal® Organic All-Purpose Flour. It’s certified organic and is unbleached, enriched and pre-sifted. You can certainly use regular all-purpose flour for this recipe too. They can be used interchangeably.
To make these muffins certifiably cinnamon roll-ie, I added a good dose of brown sugar/cinnamon to swirl into the batter.
Out of the oven, they are delicious little, tender muffins… reminiscent of that classic cinnamon roll flavor. They’re totally edible right here and now if you don’t like the idea of adding frosting.
BUT… to make them even more cinnamon-roll-like, I dipped the tops of them into a thick and rich cream cheese frosting. Oh. YEAH.
It’s a good one for the holidays, don’t you think? Those relatives… the ones who are opening cupboards in your kitchen looking for something good to eat? Feed them these and you’ll have happy relatives indeed
Yield: 20 mini muffins (or 10 regular-sized)
Prep Time: 25 min
Cook Time: 20 min
Cinnamon Roll Muffins with Cream Cheese Frosting
1 1/4 cups Gold Medal® All-Purpose Flour
4 tablespoons granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg, beaten lightly
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon vanilla extract
2 tablespoons packed brown sugar
1/2 teaspoon (or more) ground cinnamon
2 ounces cream cheese, at room temperature
3/4 tablespoon butter, at room temperature
1/2 tablespoon to 1 tablespoon milk
1/4 teaspoon vanilla extract
3/4 cup powdered sugar, sifted
1. Preheat the oven to 350 degrees F. Spray 20 mini muffin tins with nonstick spray (or 10 regular-sized).
2. In a medium bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk and egg. Slowly whisk in the butter and then vanilla. Add to the dry mixture and stir just until combined. Mix the "swirl" ingredients and gently stir those into the batter (just a little bit... you don't want to mix it totally). Scoop by spoonfuls into the prepared muffin tins.
3. For mini muffins, bake 20 minutes or until the muffins bounce back to the touch and are baked throughout. For regular-sized muffins, bake 25 to 30 minutes. Let cool.
4. In a medium bowl, whisk together the cream cheese and butter (if it's not soft enough, zap it in the microwave for about 10 seconds). Whisk until smooth. Whisk in 1/2 tablespoon of milk and the vanilla. Add the powdered sugar and whisk that in too. Add more milk, as needed, to create a thick-but-pourable consistency. Remove the muffins from the tins, dip the tops in the frosting, then place them on a wire rack to give the frosting a chance to set. Serve immediately. Store extras in a sealed container at room temperature or in refrigerator.
Disclosure: This post was created in partnership with Gold Medal Flour, a product I’ve used and trusted in my kitchen for many years. All opinions shared are my own.
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