Now you can have the great taste of cinnamon rolls in this easy to make cinnamon nut muffin recipe. Live is GOOD.
I love cinnamon rolls… really love cinnamon rolls. Add in some bacon and I’m in breakfast heaven. But making cinnamon rolls are a pain. I have done it, I can do it but it is too much work to make only a few (cooking for two remember…) and too dangerous to have a dozen around the house.
A muffin is much quicker and easier. Pack it with the same great ingredients and you have sometime great. This is it. I wanted to call this a “cinnamon roll muffin” but my wife correctly pointed out that the term roll implies yeast. I see another recipe in my future.
I looked 15-20 recipes. A few were yeast based but if you’re going to that much work a time, just do the full Monty already. I did a wonderful tasting recipe loaded with butter last week but the center collapsed and it was just looked bad… but tasted great. This is based on a recipe at Erik Homemade called “Cinnamon roll muffins” (his wife was not watching maybe?). I made them jumbo, made the technique more to my liking and made a few more changes for my taste.
A very nice 5. Not a top “it’s the best in the world” cinnamon roll 5 but a I could live on it for a while 5.
They were a little “too sweet” so I cut the sugar back a little. I wanted a large muffin, not one of the little wimpy ones, so I used a jumbo muffin pan. A regular size muffin pan should get you 12 instead of 6 muffins and should cook a little faster so pay attention.
Also place a cookie sheet on the rack under the muffin tin in-case of overflow. Smoke warning! This may smoke up you kitchen some if it overflows. Turn on the exhaust fan. It is less likely to happen if you don’t overfill the muffin tin. You have been warned… but it is worth it.
Preheat oven to 400 degrees.
In a mixing bowl mix until combined 1 1/2 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon, 1/2 tsp salt.
In a second bowl or 2 cup measuring cup combine 1/2 cup milk, 1/2 cup vegetable oil and 1 egg. Whip until egg in blended.
In a third bowl combine 4 tablespoons butter (room temperature), 1/4 cup brown sugar, 1/4 cup nuts, a pinch of salt.
Prep a muffin pan. I’m using a jumbo muffin pan to make 6 large muffins. You can use a regular 12 muffin tin also. Spray well with PAM or add cup cake papers.
Mix wet into dry and just mix enough to combine. Do not over mix.
Full the muffin tin about 1/2 to 2/3 full. For me that was a heaping 1/4 cup into the six cups. Helpful tip: spray a measuring cup with PAM to use to dip and it comes out much better. Top with the brown sugar mixture.
Bake until top is brown and edges browning more. This was 18 minutes for me. It will be a few minutes less if make standard size muffins so pay attention. If not sure you can check temperature with an instant read thermometer for 200 or a little more. Place a cookie sheet on the rack under the muffin tin in-case of overflow. Smoke warning! This may smoke up you kitchen some if it overflows. Remove muffins from pan as soon as removed from oven.
Mix 2/3 cup of powder sugar with 1-2 teaspoons of milk and a few drops of vanilla. Allow to cool for a few minutes then top with the frosting.
March 30 2016