I've always wanted to make cinnamon buns for Christmas morning. Something about the smell of them baking filling the house while the kids tear into their presents appeals to me. I also like the idea of having something to snack on while we drink our Bailey's lattes. The problem is that they take too long. Christmas Eve is busy enough without having to prep cinnamon buns and once we finally get the kids settled in bed it's the last thing I want to do.
Then I found this recipe. Originally from the Baking Bites blog, and the adapted by Joy the Baker, it's a recipe that literally takes 10 minutes to throw together, 15 minutes of resting time and then 20 minutes to bake. It sounded too good to be true so a test run was required.
You make a very simple yeast dough in a medium bowl - the dough is very loose and easy to divide amongst your muffin tins.
Lest rest 15 minutes, during which time you mix your brown sugar, cinnamon, cardamom and butter mixture
and divide the sugar mixture amongst your muffin tins
then incorporate the sugar mixture into the dough by swirling it with a knife or your finger.
Then throw the muffin tins into a cold oven. Set the temperature to 350 degrees and leave it in there for 20 minutes. Yes, you read that right. NO preheating the oven.
Use a small paring knife to cut around the edges and loosen the rolls, and then cool on a wire rack for about 20 to 30 minutes before drizzling with glaze.They are delicious, super easy and incredibly fast. Definitely a good choice for Christmas morning or really any Sunday morning when you're craving something sweet but don't feel like working for it.
Recipe for Easy and Fast Cinnamon Roll Muffins
(Source: adapted from Joy the Baker)
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
1 cup powdered sugar
1-2 tbsp milk or cream
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into greased muffin tin pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl until all the butter has been incorporated into the sugar and mixture is resembles wet sand. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for about 20-30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.