Today is the 3rd week out of the 12 Weeks of Christmas Treats and I’m sharing something scrumptious for an indulgent Christmas breakfast.
I am not a big breakfast person because when I want breakfast I want it right then, which means instant oatmeal and multi-grain Cheerios (don’t give me that look, I love me some oatmeal and some Cheerios!). Anyways most breakfast foods take forever to cook and one of the most dragged out breakfast treats are cinnamon rolls.
Seriously, who has time to wake up at 5 in the morning to have piping hot cinnamon rolls ready by 8:30 am? No one in their right mind, unless you are still five years old ding to see what Santa has brought them, and I highly doubt a five year old will be in the kitchen whipping up some yeasted bread. If you have seen this happen, please send me a picture of this event because that would be way awesome!
Anyways, back to cinnamon rolls. Audra, from The Baker Chick, posted these quite a while ago, and these were the reason I started a cinnamon roll board on my Pinterest account (no shame). They looked so easy and delicious I just had to try them. And boy I’m so glad I did because WOW! These were gone in the blink of an eye.
This is a recipe for instant gratification cinnamon rolls. There is no wait period for letting yeast rise, punch down, roll out, and rise again. You just roll out the tender dough, sprinkle on the filling, cut, bake, and enjoy.
By the way when I say tender dough, I really do mean tender! These cinnamon rolls don’t taste like sugared up biscuits, but they really taste like bread, really good bread at that! And the filling was just sooooo sweet and sticky. I will look forward to making these again Christmas morning!
Thank you Brenda of Meal Planning Magic for hosting such a wonderful event!
Cinnamon Roll Muffins
From The Baker Chick
Makes 1 dozen muffins
1 cup buttermilk
1/2 cup dark brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pure vanilla extract1 large egg, room temperature
3 cups unbleached all-purpose flour
2 tbsp. unsalted butter, softened
2/3 cup dark brown sugar
1 tsp. ground cinnamon
1 cup powdered sugar
2 tbsp. milk
Preheat the oven to 375 F. Grease a 12 cup muffin pan with cooking spray.
In a large bowl, whisk together the sugar, baking soda, salt, vanilla, and egg. Pour in the buttermilk and stir to combine. Gently mix in the flour. In a small bowl, combine the brown sugar and cinnamon from the filling ingredients.
Turn dough out onto a lightly floured surface. Knead the dough for a minute or two. Roll the dough out into a 24x12 inch rectangle. Spread the surface of the dough with the softened butter. Sprinkle the filling on top of the butter. Pat down the mixture to make sure it sticks. Roll dough (length wise) into a log. Cut the dough into 12 equal pieces. Place each piece, spiral side up, into each greased muffin cup. Bake for 15 minute or until the dough turns a light golden color.
Allow the cinnamon rolls to cool in the pan for a minute or to before removing to a cooling rack to cool completely. Drizzle the tops of each cinnamon roll with the glaze. To make the glaze, just stir together the powdered sugar and milk in a small bowl until the mixture is smooth.