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Maybe this is a Midwest thing, but around here cinnamon rolls are a thing. Not just considered a tasty breakfast item, cinnamon rolls are iconic. Each person has their memory of a perfect cinnamon roll: gooey, fluffy or cakey, I would never venture to say mine are the best. But isn’t that what’s great about rolls? A cinnamon roll is a cinnamon roll and any of them are delicious… well, except dry ones. I love rolls, but sometimes don’t have the time to spend making them, usually 3+ hours. Thankfully I have a recipe that cuts the time by one third and still gives you delicious cinnamon rolls that are sure to impress… well, everyone.
I know this seems like a lot of explanation but I promise, follow this and you will be a pro. The rolls are amazing and are definitely doable! So delicious, so easy.
Watch how to make these cinnamon roll muffins:
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Cinnamon Roll Muffins
For the dough
- 1 cup whole milk 110°F
- 5 tbsp soft unsalted butter separated
- ½ cup white granulated sugar
- 1 tsp kosher salt
- 1 large egg
- 1 egg yolk
- 3 ½ cups all-purpose flour
- 1 tbsp instant yeast
For the filling
- 4 tbsp unsalted butter melted
- ½ cup light brown sugar
- 1 tbsp cinnamon
For the frosting
- 4 tbsp unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp whole milk
- Combine the milk, butter, sugar, and salt. Stir until sugar is dissolved.
- Mix in egg and egg yolk.
- Add 1 cup of the flour mixed with the yeast. Add more flour until the dough is soft and pulls away from the sides of the mixer bowl. It can take slightly more or less flour.
- Finish by adding the remaining three tablespoons soft butter, one tablespoon at a time until completely incorporated.
- Form dough into a ball and place in a greased bowl. Cover with plastic wrap. Place in a warm area for 30 minutes.
- While raising, mix together the butter, brown sugar, and cinnamon.
- Grease a 12-cup muffin tin and set aside.
- After the dough has rested 30 minutes, roll out on a floured surface to a roughly 12×18 rectangle.
- Spread the filling mixture evenly, leaving a ¼-inch border. Tightly roll up and pinch seam. Cut into 12 equal portions and place in a prepared muffin pan. Rest rolls in a warm area for 30 minutes.
- Preheat oven to 350°F.
- After resting 30 minutes, bake the rolls in preheated oven 22-28 minutes. When done, the rolls will be puffed and golden brown.
- Cool in pan for 10 minutes while preparing the frosting.
- Over butter over medium heat in a 4-quart saucepan and continue cooking until browned and nutty, 3-5 minutes. Remove from heat and add powdered sugar, vanilla extract, and whole milk. Whisk until smooth, adding more milk as needed.
- Spoon over warm rolls. The frosting will create a crust as it cools.