Cinnamon Roll Muffins Food

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

CINNAMON ROLL MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine milk and vinegar and set aside. In a bowl stir together brown sugar, salt and baking soda. Mix in egg, vanilla and then milk mixture. Stir in flour to form a dough.
• Transfer to a floured surface and knead for a minute until silky.
• Combine butter, sugar and cinnamon until smooth.
• Roll or press dough out into a 12 x24″ rectangle.
• Spread with butter mixture leaving about a centimeter border on every side.
• Roll up starting from the longer side to make a ~ 24″ log.
• Cut into 12 1-2″ sections, and put into a greased or lined muffin tin.
• Bake for 20 minutes.

LOW-SUGAR CINNAMON BUN MUFFINS

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

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.

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!