Quick Cinnamon Roll Muffins With Brown Butter Icing Food

QUICK CINNAMON ROLL MUFFINS WITH BROWN BUTTER ICING

Steps:

• For the Brown Butter: Click here for the recipe and instructions---->>>>BROWN BUTTER RECIPE For the Dough: Preheat oven to 425°. Spray eight regular size muffin cups with non stick cooking spray and set aside. In a large bowl add the flour, baking powder and salt; whisk together. Using a pastry blender add the shortening and cut into the flour until well incorporated; mix in milk with a large spoon. On a well floured surface roll dough into a 16x16-inch rectangle. For the Filling: In a small saucepan add the butter and brown sugar. Cook on medium until sugar and butter have been melted; add cinnamon and stir. Pour butter mixture over rolled out dough. Using an off set spatula spread the filling evenly to the edges. Roll up to dough, pulling and squeezing to get a tight roll. When the roll is finished push the roll back into a 16-inch roll and slice into 2-inch slices. Place each roll in prepared muffin cup. Bake 20 minutes. For the Brown Butter Icing: Add sugar, brown butter and milk into a medium bowl. Stir or mix with a mixer until soft and combined. Spread on muffins.

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 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.