If I tell you a secret, will you promise to keep reading?
I don’t really like cinnamon rolls.
I can hear the gasps and the cars outside screeching to a halt. I know it’s a sin not to like these. But if I eat anything too sweet first thing in the morning, my blood sugar is off the rest of the day. And then I’m grumpy. With a headache. Please forgive me? Luckily, my husband and his co-workers love cinnamon rolls. They devoured these little muffins.
I use the term muffin
loosely literally. Graduate school husband had to transport these guys to work—problem #1. And, with no plates or forks around at work, they needed to be edible by hand—problem #2. So I came up with the parchment paper muffin idea. I’m sure it’s been done before, but it’s new to me. Not to mention, they’re kinda cute served individually.
Please forgive me, but I hope you enjoy these more than I did. Dang blood sugar.
recipe from America’s Test Kitchen, makes 12
3/4 c. whole milk, warmed to 110°
1 envelope (2 1/4 tsp.) rapid rise yeast*
6 tbsp. unsalted butter, melted and cooled
3 large eggs
4 c. AP unbleached flour
1/4 c. sugar
1 1/4 tsp. salt
1. Add a pinch of sugar to the warmed milk. Add yeast and allow to proof for 5 minutes until foamy.
2. Whisk together melted butter and eggs.
3. Combine 3 1/2 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.
4. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining a little bit at a time until the dough clears the side of the bowl but sticks to the bottom (The more flour you add, the tougher the dough. Try to add as little as possible).
5. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in a bowl and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size, about 2 hours. (For the procrastinator method, click here.)
*If using instant yeast, there’s no need to activate the yeast with warmed milk. Use chilled milk instead.
SWEET CINNAMON MIXTURE
3/4 c. packed brown sugar
2 tsp. cinnamon
1/4 tsp. cloves
Pinch of salt
2 tbsp. butter, melted and cooled
1. After dough has doubled in size, mix dry ingredients together in a small bowl.
2. Turn the dough out onto a lightly floured surface. Roll it out to a 16″ x 12″ rectangle (about the size of a Silpat).
3. Leaving a 3/4″ border along the top edge, brush the dough with the melted butter. Sprinkle with sweet cinnamon mixture, and press to adhere it to the dough.
4. Loosen the dough from the counter using a bench scraper, and roll the dough into a tight log. Pinch the seam closed and roll log seam side down.
5. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls cut side down in a 13″ x 9″ baking pan. OR, cut 12 squares of parchment paper and press into muffin tin.
6. Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)
7. Adjust oven rack to middle position and heat oven to 350°. Bake 25-30 if baking normal style or 15-20 minutes if baking muffin style.
1 1/2 c. confectioners’ sugar
3 tbsp. cream cheese, softened
3 tbsp. of heavy cream, half and half, or milk
1/2 tsp. vanilla extract
1. Allow rolls to cool for at least 5 minutes. (I made my rolls the night before, warmed them up for about 5 minutes in a 350° oven the morning of, and then iced them.)
2. Using an electric mixer, mix together the confectioners’ sugar, softened cream cheese, cream, and vanilla in a medium bowl until smooth. To thicken, add more powdered sugar. To thin add more cream.
3. Drizzle with the glaze and serve.
So, your ingredient list says “whole milk”. But the instructions say “buttermilk”. Or am I reading it wrong or missing something? I want to try this, but I want to make sure I get it right, because buttermilk can make a huge difference…….thinking about it….buttermilk sounds better….but I wanted to ask.
Hey Marissa! Thanks for bring this to my attention! I used to make these with buttermilk but have since switched to whole milk. I tend to get differing results with buttermilk as the thickness changes. You can technically go either way. Let me know what you think if you end up making them!
I was just looking through your archive and saw this post about the cinnamon rolls. Maybe you should try making them the traditional, Swedish way, meaning without the glaze! Because that way they are absolutely delicious and not as sweet.
Have a look here: http://www.friendofacow.blogspot.ch/2012/04/cinnamon-rolls-kanelbullar.html
Those are beautiful! You’re right, I think I’d like them much better your way.
thanks! i tried ’em and loved how easy they were…now i’m taking them to our work christmas breakfast. ps. the ease-of-muffin-holding is genius! -hannah
Yeah! Glad you like them muffin style. Hope your work Christmas Breakfast is less sticky because of it 🙂
Excellent idea making them into muffins!! I am making these for a friend today and didn’t know how to present them.
p.s. I think they are too sweet to be one of my fav treats also. 😉
These muffin rolls look absolutely perfect. Pinning them right now!
Well if you don’t like cinnamon rolls, you can give your leftovers to me!!! That glaze looks to die for…
I totally would! I love to make them. I think i’m going to try cinnamon holes, like donut holes. Smaller = more tolerable for me 🙂
Cinnamon rolls are my absolute weakness! I think that would be my “stripper name”…. “Cinnamon Buns” – LOL
Just a question though – assume that is 1/4 CUP sugar for the dough?
Your blog was forwarded to me by a friend who knows about my love of sweet baked goods. Am happy to have found it!
Hahaha! I love your stripper name!
It is a 1/4 cup. Just fixed it. My husband proofs everything but recipe. I’m gonna have to find a new proof reader :). Thanks for the catch!
HOW CAN YOU NOT LIKE CINNAMON ROLLS???!!!
But it’s okay.
I don’t like them very much either because they’re usually too sweet.
Don’t worry, no one will hate us. None for us, more for them! (whoever ‘them’ are… they exist… in millions)
Good job with them! 😀
I felt so bad confessing—I’ve been wracking my brain to think of ways I would like cinnamon rolls. Haha! And I have an idea! Cinnamon holes, like donut holes. I think I could handle them in small amounts. What do you think?!
Under step 1 in for sweet dough, you didn’t notate adding yeast to the buttermilk and sugar…
Thanks for the catch, Amy!! I’ve got it fixed.
These are too cute!!
These muffins are adorable!! I can never decide if I like cinnamon rolls! They taste great the first couple of bites but then get so heavy!
My bf also adores cinnamon rolls though fortunately I enjoy them too. These look so good – love the photos!
Thanks Xiaolu! PS—I love your rhubarb macarons! Once I finally get the technique down, I’m going to try your recipe.
gasp! how could you not love these cinnamon rolls?! 😉 they look delightful and i love the parchment paper muffin treatment. you get snaps for fab execution here — especially seeing as you’re not a cinnamon roll fan to begin with. kudos!
Isn’t it horrible I don’t care for them??! I eat plenty of other sweet treats later in the day to compensate 🙂 Thanks for the sweet comment!