I love a good cinnamon roll for dessert. Yes, I know it is also considered a breakfast item too, but sweets early in the morning are no good for me, so I like to save my pastries and sweet breads for an after lunch or dinner treat.
Because this yummy is sinfully decadent, I thought I would go to Paula Deen for a little advice; she is the queen of comfort foods and butter after all. And just as I suspected, there it was, a cinnamon roll recipe waiting for me to try. Of course, I tweaked it to work with the ingredients I had on hand and to put my Baked by Joanna stamp on it. My Cinnamon Roll Muffins turned out wonderfully and I know this because I fell asleep on the couch one night and was awaken by Ben, who was trying so hard to be quiet, enjoying a warmed muffin in his comfy recliner at 3 a.m. That silly man…he definitely knows how to show a baker he loves her food.
- 1/4 oz package rapid-rise yeast
- 3 1/2 - 4 cups all-purpose flour
- 1/4 cup sugar plus 2 tbsp for your pan
- 1 tsp salt
- 1 egg
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup unsalted butter
- 1 – 2 tsp vegetable oil
- 1/2 cup unsalted butter, melted plus 2 tbsp for pan
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
- 2 cups powdered sugar
- 3 - 6 tbsp milk
- In a mixing bowl, using the bread hook attachment, mix together the yeast, 3 1/2 cups flour, 1/4 cup sugar and salt until combined. Add the egg and mix.
- Using a separate bowl, microwave the water, milk and 1/3 cup butter together until it reaches 120-130 degrees F. This may take a few minutes. Add this to the flour mixture and knead on medium speed for 5 minutes. Remove the dough from the bowl, coat with the remaining 1/2 cup of flour and knead by hand a couple of times until it is no longer sticky (do not overwork the dough). Place the dough in a well-oiled bowl, cover with plastic wrap and let it rise until it doubles in size, approximately 1 1/2 hours.
- Butter a muffin pan with 2 tablespoons of melted butter and sprinkle the pan evenly with 2 tablespoons of sugar; set aside. Flour your work surface and roll out the dough to a 15”x9” rectangle. Pour a 1/2 cup melted butter over the surface of the dough covering all areas and scatter the brown sugar and cinnamon evenly over the butter. Beginning at the 15-inch side, roll the dough jellyroll-style and pinch the edge together to seal. Cut into 12 even slices and place in your prepared pan. Allow the dough to rise once more until doubled in size, approximately 45 minutes.
- Bake the muffins for 25 – 30 minutes in an oven that has been preheated to 350 degrees F. The muffins will be slightly darker than golden brown. Remove the muffins from the oven and place the pan on a cooling rack.
- Meanwhile, make the icing by mixing together the powdered sugar and adding just enough milk to gain the consistency you like. Pour the icing over the slightly cooled muffins and enjoy.
Recipe adapted from Paula Deen