Cinnamon Roll Breakfast Muffins Recipe By Tasty Food

CINNAMON ROLL MUFFINS RECIPE

Steps:

• Preheat the oven to 400°F (200°C), and line a 12 cup muffin tray with paper liners. If you don't have liners you can grease the wells with butter.
• For the cinnamon-sugar mixture: Stir together the brown sugar, flour, salt, cinnamon and nuts.
• Next, add in the butter, and cut it into the mixture using a pastry cutter, fork or fingertips until the mixture resembles coarse crumbs. Set aside.
• To make the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Make a well in the center, and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together until just combined (there may be a few lumps, that's fine).
• Add a heaping tablespoon of the batter to each paper liner, then top with a tablespoon of the cinnamon-sugar mixture. Divide the remaining batter between the liners, and top with the remaining cinnamon-sugar mixture.
• Bake for 20-25 min or until the tops have risen and formed a dome, and a toothpick inserted comes out clean. The muffins should be golden. Let the muffins cool for 5 minutes before moving them to a cooling rack.
• For the vanilla glaze: In a small bowl, whisk together the sugar, milk and vanilla until smooth and runny.
• Generously drizzle the glaze over the muffins and allow it to set.
• These are delicious warm, with a cup of coffee. Store leftovers in an airtight container at room temperature for up to 3 days.

CINNAMON ROLL BREAKFAST MUFFINS RECIPE BY TASTY

Steps:

• In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar. Whisk together.
• Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin.
• Pour batter in each tin about ¾ of the way. If you pour too much, the tin will overflow in the oven.
• Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
• Bake at 350˚F (175˚C) for 35 minutes.
• Remove the muffin from the tin, top with icing and serve warm.
• Enjoy!

CINNAMON ROLL MUFFINS

Steps:

• Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.
• In large bowl, beat cake mix, 1 cup milk, the softened butter and eggs with electric mixer on medium speed until smooth. In small bowl, mix brown sugar, cinnamon and melted butter. Gently stir half of mixture into batter in large bowl. Fill muffin cups two-thirds full. Top with remaining cinnamon mixture.
• Bake 12 to 15 minutes or until edges are golden and toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then remove to cooling rack.
• In small bowl, beat Icing ingredients with whisk. Drizzle over warm or cooled muffins.

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
• Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
• Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch (23 cm) round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

BANANA CHOCOLATE CHIP BREAKFAST MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
• Divide mixture among 12 lined muffin tins.
• Sprinkle chocolate chips on top of the muffins.
• Bake 20 minutes.
• Enjoy!