These cinnamon buns have all the incredible flavor of the traditional favorite but with 99% less labor ! Yes, there is yeast in there but it is quick-rising and no kneading required - let alone rolling into a spiral log, etc. Of course, there is cinnamon, sugar and a sweet icing. What more could you ask for?
The only 2 ingredients I adjusted from the original recipe is the amount of cinnamon used and the type of oil. I thought 3/4 teaspoon of cinnamon was on the cheap side so I cranked it up to a heaping teaspoon instead. I also used grapeseed oil. The recipe also recommended you wait til the muffins are completely cool before adding the icing drizzle. I think it takes more authentic when the icing gets a chance to melt in and spread out a bit on still warm muffins so that is what I did. Once the muffins cooled they had an incredible sticky glaze on top that the kids (and the adults!) really enjoyed.
Try making a batch of these on the weekend. Your kids will be overjoyed and you will love the fact that you can sit back, relax, and enjoy a warm, fresh out- of- the -oven cinnamon bun without all the time it usually takes to makes these yummy baked treats.
Ready? Me too!
*adapted source recipe - Cinnamon Bun Muffins, The Ottawa Citizen, November 10, 2011 Edition
WHAT YOU NEED
12 cup muffin tin lined with parchment paper liners and sprayed with cooking spray OR generously butter muffin tin and omit liners
3 cups all purpose flour
2/3 cups granulated white sugar
1/2 teaspoon salt
4 teaspoons rapid-rise yeast
1 1/3 cups milk (2% is fine), at room temperature
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
2 tablespoons unsalted butter at room temperature
2/3 cup light or dark brown sugar
1 heaping teaspoon ground cinnamon
pinch of salt
1 cup icing sugar
1 - 2 tablespoons milk
IN BOWL OF STAND MIXER, fitted with paddle attachment, gently stir together flour, sugar, salt and yeast
ADD IN remaining muffin ingredients and beat on MED speed for about 1 minute
FILL muffin tins with batter. I used my ice cream scoop and filled each scoop about 3/4 full with batter
LET REST, uncovered, for 15 minutes
IN MEDIUM BOWL, with your fingers mix together all topping ingredients until combined and somewhat crumbly
DIVIDE topping evenly over tops of muffins
WITH a knife, gently press some of the topping down into the muffins and swirl slightly. This is trick as the batter is thick and sticky but the goal here is to to not have all the topping sitting on top once baked but inside the muffin a bit as well
PLACE MUFFINS in a cold oven and then set temperature to 375F
BAKE 20 minutes until slightly golden and tops spring back when lightly pressed
LET REST in pan 5 minutes them remove muffins to cooling rack. Allow to cool to a stage where they are still slightly warm
IN SMALL BOWL, whisk together icing ingredients and drizzle over muffins
DIG IN !