One thing I loved to eat during my childhood was my grandpa’s cinnamon buns. Soft buns, full of cinnamon flavour, topped with a mouth-watering cream cheese frosting; he’s known for these cinnamon buns! It was great growing up and having them live so close so we could easily get your hands on some! Now, they’ve moved away and I can’t remember the last time I had one but I’ve been told people know him around their new town for his famous buns!
I love a good cinnamon bun, who doesn’t?! But there are days where I don’t have the time (or patience) for making them. You gotta let that dough rise not once, but twice?! It’d be easier to just pop open a tube of Pillsbury cinnamon buns and call it a day…but something seems wrong about eating a cinnamon bun that comes out from a tube.
Long time ago, I was really wanting some cinnamon buns for the weekend but not wanting to put the effort into making them, I was browsing Pinterest and found the perfect solution to my laziness; Cinnamon Bun muffins from Some the Wiser!
These muffins are easy to make, require way less time to make, AND pack just as much flavour – jackpot! Did I mention you can still get that cream cheese frosting – just drizzle it on top of these bad boys! Don’t have or like cream cheese? Opt for a simple powdered icing glaze by whisking together 1 cup of powdered icing and 1-2 tbsp of milk. Add in a dash of vanilla or maple to add a little more flavour.
They really are the perfect, lazy substitute, I think you’ll agree!
Cinnamon Bun Muffins
Yield: 12 muffins
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
3 tbsp unsalted butter, melted & slightly cooled
1 large egg
1 cup milk
1 cup light brown sugar, loosely packed
3 tsp ground cinnamon
1 cup chopped pecans or walnuts
3 tbsp unsalted butter, melted
2 oz cream cheese, softened
1 cup powdered sugar
1 tbsp milk
Dash of vanilla
- Pre-heat oven to 400 degrees and generously grease a 12 cup muffin tin. Set aside.
- In a large mixing bowl, sift together flour, baking powder, salt, and sugar. In a separate bowl, whisk together butter, egg, and milk. Make a well in the centre of the dry ingredients and add in the wet ingredients, stirring until just combined!
- In a small bowl, combine all the topping/filling ingredients. Gently, fold half of the mixture into the batter. Spoon roughly 1/4 cup of batter into each muffin tin. Top with the remaining filling mixture.
- Bake for 12-15 minutes or until muffins spring back at touch. Let muffins cool for at least 5 minutes before transferring to a cooling rack.
- When muffins are baking, make your glaze! To make glaze: Whisk together all the glaze ingredients. Drizzle over muffins. Enjoy!
Recipe Source: Some the Wiser