cinnamon bun muffins (in half an hour!)

You all know about my slightly insane love for cinnamon. Nothing beats a warm, buttery cinnamon bun for breakfast — but since the recipe usually calls for a yeasted dough, they take overnight planning to make, which a little too much hassle for all of us busy people with a weekday cinnamon craving! These muffins are big, buttery, and full of fragrant, ground cinnamon, the perfect substitute for traditional yeasted buns. When they take only a half an hour from start to finish, why not treat your family to a cinnamon-filled weekday breakfast sometimes? Oh, and nothing beats how delicious your kitchen will smell with these heavenly muffins baking in the oven.
With love,
Erica

Cinnamon Roll Muffins

Makes 12
Ingredients

1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla

  1. Preheat oven to 375F
  2. In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
  3. Turn the dough out onto a lightly floured surface and knead for two minutes. Roll the dough into a 12-inch by 24-inch rectangle. 
  4. Spread with butter, then sprinkle with the cinnamon sugar mixture.
  5. Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep it tightly rolled. 
  6. Cut the log into 12 even pieces
  7. Place the rolls swirly side up in a greased muffin pan
  8. Bake for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. Combine ingredients for glaze and drizzle over the top