Since I still wasn't really in a bread baking mood, I thought this was a perfect compromise. Cinnamon rolls that are easy to make as a muffin. Somebody in the food world knew that I was in need.
The taste isn't 100% cinnamon roll, but they come very close. We were both very pleased with how these turned out - sweet, moist, and perfectly cinnamon-ny (is that even a word?).
So, if the craving for cinnamon rolls ever strikes and you just aren't feeling the whole yeast-take-forever-15-steps thing, make yourself some cinnamon roll muffins. You won't be sorry.
Yield: 12 muffins
For the Muffins:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/4 cup cold butter
1 cup milk
About 1/4 cup cinnamon/sugar mix (it can be as cinnamon-ny or sugary as you like)
2 tbsp butter, melted
1/3 cup powdered sugar
Preheat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray (I chose this option).
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter (or food processor or two forks or your fingers) cut in the cold butter until about the size of peas. Add milk and stir until a sticky dough forms.
On a well floured surface, knead the dough 8-10 times. Roll out a rectangle about 12 inches in length - warning your dough will be sticky so don't be shy with the flour on your hands or the counter. Pour the melted butter over the dough and sprinkle evenly with the cinnamon sugar mix. Be careful not to get too close to the ends.
Carefully roll one side of the dough to the other, creating a log. Using a knife or thread (or floss in my case) cut the dough into 12 equal pieces. Place in piece in the muffin tin. Bake for 20-25 minutes. Remove and let cool on a wire rack.
To make the icing, mix a tiny bit of milk into the powdered sugar. Gradually add more, about 1 tsp at a time until it reaches the consistency of icing. Drizzle over the muffins.