Recipe: Cinnamuffins

February 3, 2014

The cold weather has sort of put me into hibernation mode. I mean, I just can’t go outside (you can’t make me). Which is sort of how cinnamuffin came to be. I wanted to eat some cinnamon rolls, cause really who doesn’t. BUT I didn’t want to go to the store (again, it is cold). I originally tried to bake them in a cake pan — mistake! The sizes were wrong and it was hard to pull them apart. LIGHT-BULB use the muffin pan (DUH!). The only problem now is I didn’t know what to call them. My original ideas consisted of: muffin top rolls, cinnamon roll muffins, etc. (I mean you get it, they were bad). I needed some professional assistance. Soooo, asked my girl Kim for name ideas AND cinnamuffins were born.

Keep reading for my cinnamuffins recipe!

  1. 1/2 cup almond milk
  2. 1/4 cup butter, softened
  3. 1 pckg yeast
  4. 1/4 cup water
  5. 3 cups flour
  6. 1/4 cup sugar
  7. 1/2 tsp salt
  8. 1 egg
  9. 1 cup brown sugar
  10. 1 tbsp cinnamon
  11. 1/2 cup butter, softened
  1. Heat almond milk in saucepan until it starts to bubble. Remove from heat, stir in butter. Set aside to cool.
  2. In a large mixing bowl, dissolve yeast in water. Let stand until creamy, about 10 mins. Whisk in: half of the flour, sugar, salt until blended. Mix in egg, and milk. Add remaining flour, mix until dough pulls together.
  3. Lightly oil a medium bowl, place in dough and cover. Set in refrigerator to rest for about 10 mins.
  4. In a medium mixing bowl, whisk together: brown sugar, cinnamon, and butter until mixture is smooth.
  5. Preheat oven to 375.
  6. Lightly flour a surface. Roll out dough into a rectangle. Spread cinnamon sugar mixture over the top.
  7. Gently roll the dough up, and cut into 12 equal sizes.
  8. Place each cinnamuffin into lightly greased muffin pan. Cover and let rise for about 30 mins.
  9. Bake for about 20 mins or until tops start to brown.
  10. Let muffins cool before removing from pan. Top with cream cheese glaze!
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