Guys, I’m obsessed with cinnamon buns. So obsessed. But I’m also so lazy.
I got to thinking – how can I have cinnamon buns but without having to roll them out? That’s so messy and I’m so lazy. What if cinnamon buns were muffins!? So I Googled, and found this recipe. Genius!!!! Baby P slept until 9:20 this morning (!) so I whipped these up before he got up. They were a hit!
I upped the sugar in the muffin batter, skipped the frosting, skipped nuts, and mixed more topping into the batter than the original recipe. I also needed more milk to loosen the batter a bit. Add nuts if that’s your jam, but it’s not mine.
Cinnamon Bun Muffins
Recipe adapted from Some the Wiser
2 c flour mix
3 tsp baking powder
1/2 t salt
1/3 c sugar
3 T melted butter
1 1/4 c milk
4 T melted butter (still warm)
1 c packed brown sugar
3 tsp cinnamon
Preheat the oven to 400 degrees and grease a muffin tin. Make the filling first – combine the cinnamon and brown sugar, then pour in the butter and stir until all the sugar is moist. Mix the dry ingredients in a large bowl, and the wet ingredients in a smaller bowl. Combine and stir until uniform and not very lumpy. Fold in 3/4 of the filling, being careful not to overmix. You don’t want to make boring cinnamon muffins, we’re going for pockets of cinnamon mixture here. Plop batter into tin, dividing evenly between the 12 cups. Sprinkle the rest of the filling on top, then bake for 12-15 minutes (mine took 15) until a knife comes out clean. Cool slightly, but eat these warm. For science, I tried a cold one, and it was fine, but these are way tastier warm.