Cinnamon Roll Muffins Recipe 425 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.

FRENCH CINNAMON MUFFINS

Steps:

• Heat oven to 425°F. Grease bottom only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, stir together flour, 1/2 cup sugar and 1/4 teaspoon cinnamon.
• In small bowl, mix milk, 1/3 cup melted butter and the egg until well blended. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 15 to 18 minutes or until golden brown. Meanwhile, in small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from muffin cups. Dip tops of warm muffins into 1/4 cup melted butter; dip into sugar-cinnamon mixture. Serve warm.

CINNAMON ROLL MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
• Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
• Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
• Drizzle glaze over cooled muffins.

EASY CINNAMON ROLL MUFFINS

Steps:

• Combine flour, sugar, and salt.
• Dissolve yeast in milk, then add mixture to dry ingredients with vegetable oil, egg, and vanilla.
• Stir until smooth and well mixed.
• Divide into greased muffin wells (do not use paper liners!), about 1 1/2 T. of dough per muffin - these will rise quite a bit, don't fill too full!
• Let dough rest for 15 minutes in pan.
• While dough is resting, combine filling ingredients - butter, brown sugar, and cinnamon.
• Sprinkle on top of dough, swirl through with knife or press into the dough.
• After the 15 minute rest time, place muffins into a COLD oven, and set temperature to 350 and the timer to 20 minutes.
• Muffins will rise as the oven preheats. After 20 minutes, they should have risen and the cake should spring back when lightly touched.
• Remove and let cool at least 30 minutes before glazing with the powdered sugar and milk.
• You may want to place a cookie sheet in your oven under your muffin pan to catch any possible drips - the filling ingredients tend to bubble over if they're not pushed into the batter enough!

QUICK CINNAMON PECAN ROLLS

Steps:

• To make the crust, put flour, baking powder and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Add milk and stir with a fork until a soft dough forms.
• Turn out dough onto a lightly floured surface and give 10-12 kneads.
• Pat into a rectangle; wrap and refrigerate while you prepare the topping.
• Heat the oven to 425 degrees F.
• To make the topping, put 1/4 cup of the brown sugar, 1/4 cup of the pecans, milk and cinnamon in the bottom of an 8 or 9-inch round layer cake pan.
• Stir to mix well; spread evenly.
• On a lightly floured board, roll dough into a rectangle about 16x12-inch with the long side near you.
• Brush the dough with soft butter except for a 1-inch border along the farthest edge.
• Mix the remaining 1/4 cup brown sugar with the remaining 1/4 cup nuts; sprinkle over the butter.
• Roll up the dough jellyroll fashion, starting from the long edge nearest you.
• Cut the roll into 16 slices.
• Arrange the slices, cut side up and slightly apart, on top of the brown sugar mixture in the pan.
• Bake for 25 minutes or until nicely browned.
• Invert immediately onto a serving plate and remove the pan.
• Let cool 20 minutes before serving.