Cinnamon Roll Muffins

Name: Cinnamon Roll Muffins
Cook time: 100 min
Total time: 100 min
Cuisine: American
Ingredients: instant yeast — 9 g; milk — 200 g; butter — 100 g; sugar — 60 g; all-purpose flour — 400 g; sugar — 50 g; vanilla sugar — 2 tsp; ground cinnamon — 1 tbsp; butter — 40 g

100 minutes

Medium

While I'm usually quite particular about cinnamon, all caution goes out the window when it comes to baked goods. Cinnamon rolls are my absolute weakness, and they're at their best when loaded with a generous amount of cinnamon filling. The real test is resisting the urge to eat them all in one go.

For this recipe, we'll be using a muffin tin. This method ensures each roll maintains its distinct shape and doesn't flatten out. But, you can always bake them on a traditional baking sheet instead.

Baking American cuisine

2 days ago

Ingredients for 12 rolls:

Dough

instant yeast
9 g
milk
200 g
butter
100 g
sugar
60 g
all-purpose flour
400 g

Filling

sugar
50 g
vanilla sugar
2 tsp
ground cinnamon
1 tbsp
butter
40 g

Recipe:

Ingredient Notes:

Flour. This recipe is optimized for regular all-purpose flour with a protein content of around 10%. If you’re using a stronger bread flour, be aware that it absorbs more liquid; you’ll likely need to use slightly less by weight.
Yeast. The recipe specifies active dry yeast. If you’re substituting with fresh yeast, you’ll need to use three times the amount indicated for dry yeast.
Butter. Any unsalted butter with a fat content of 72% or higher will work well in this recipe.
Milk. Use regular whole milk (2-4% fat) for the dough. Crucially, ensure the milk’s temperature does not exceed 42°C (108°F), as higher temperatures will deactivate the yeast.
Sugar. Sugar serves a dual purpose in this dough: it provides sweetness and is essential for the yeast to activate. I use standard white granulated sugar in both the dough and the filling. For the filling, if you prefer, you can substitute white sugar with brown sugar for a subtle caramel note.
Cinnamon. Ground cinnamon is a non-negotiable ingredient for the filling. Don’t be shy with it here – a generous amount makes all the difference!

Let’s start cooking!

Dissolve the yeast in warm milk.

Add melted and slightly cooled butter and sugar.

Gradually add the flour, kneading it into a soft, smooth dough. The dough should not be too stiff.

Let the dough rise in a warm place for about an hour. During this time, it should double in volume.

Knead the dough, then roll it out into a rectangle. Brush it with melted butter and sprinkle a mixture of cinnamon, regular sugar, and vanilla sugar on top. Leave 3-4 cm free at one edge.

Starting from the wide side, roll the dough into a log toward the edge that is free of the cinnamon filling. In the photo, the log is cut in half.

Cut the log into 12 pieces and place them cut-side up in a greased muffin tin or on a baking sheet lined with parchment paper.

Bake in a preheated 200°C (390°F) oven until done, about 25-30 minutes.

Cool and serve.

Enjoy!

This Cinnamon Roll Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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