Cinnamon Roll Muffins

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OK ~ I don’t know if I’m the first to do this, but now that I’ve done it once, I’m asking myself, “why didn’t I do this before now!”! Cinnamon roll muffins ~ so easy!  I even made some, popped them in the freezer for later!  Now I don’t have to worry about getting rid of a whole pan of cinnamon rolls (not that they’re hard to find homes for:o))!

Cinnamon Rolls

  • 1 c milk, warmed to 100 degrees
  • 1/2 c buttermilk, warmed slightly
  • 1 stick butter, softened
  • 1/2 c sugar, + 1 T for proofing
  • 2 1/2 tsp active dry yeast
  • 3 1/2 – 4 1/2 c flour
  • 1 tsp salt
  • 1/2 t vanilla
  • 1 tsp cinnamon

Filling

  • 2 T butter softened
  • 3/4 c brown sugar
  • 1/2 t fresh ground nutmeg
  • 3 – 4 T cinnamon, to taste

Combine 1 c flour, yeast, 1 T sugar and 1 c milk in a large bowl, let sit for 5-10 minutes.  To the yeast mixture add softened butter, remaining sugar, buttermilk, vanilla, salt and 1 t cinnamon. Stir in flour 1 cup at a time until dough forms (I was able to stir in 3 cups).  Turn out onto lightly floured surface, knead until smooth and elastic. Place in buttered bowl and allow to rise for 1-1 1/2 hours.  When dough is double in bulk, turn out onto a lightly floured surface; divide dough in half.  Working with one half at a time (keep other half covered, or refrigerate for later use. Will stay in freezer for 1 month), roll out into a rectangular form, about 20 inches by 16 inches. Brush the 2 T of softened butter over surface of rectangle. In a small bowl stir cinnamon, nutmeg and brown sugar together; sprinkle over butter, leaving a 1/4 inch border. Roll, starting with the long side of rectangle; cut into 1 inch pieces; place in well-buttered muffin tin or pie plate; cover and let rise until doubled in size. (Note: I sprayed my pan with a non-stick spray, then brushed melted butter on the bottoms only) Bake in preheated 350 degree oven for 15-20 minutes for muffins, up to 25 minutes for regular. Turn out onto cooling rack ~ glaze with vanilla glaze (confectioner’s sugar, milk, vanilla) or cream cheese frosting (8 oz cream cheese, vanilla, milk, confectioner’s sugar) if desired. Enjoy ~with love, V

(2nd note:  When placing in a pie plate, I usually cut the dough into 2 inch segments instead of 1 ~ but for the muffins, 1 – 1 1/2 inch was perfect)

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