Cinnamon Roll Muffins

Brenda Villagomez
Give a twist to the classic muffin recipe with these cinnamon roll muffins! Soft, fluffy, and easy-to-prepare, these muffins are the perfect mix between two sweet treats everyone loves. These buttery cinnamon muffins are prepared with peanuts and cranberries instead of raisins for a delicious filling no one can resist!
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Ingredients
18
Portions
  • 4 cups flour, for the dough
  • 1/4 teaspoons salt, for the dough
  • 3/4 cups sugar, for the dough
  • 10 grams yeast, for the dough
  • 2 eggs, for the dough
  • 1/2 cups cow's milk, lukewarm, for the dough
  • 1 cup butter, cold and cut into cubes, for the dough
  • 1/4 cups butter, melted, for the filling
  • some sugar, for the filling
  • some cinnamon powder, for the filling
  • 1 cup cranberries, for the filling
  • 1 cup pecans, finely chopped, for the filling
  • 1/2 cups egg, for brushing
  • 1 cup icing sugar, for the glaze
  • 3 tablespoons cow's milk, for the glaze
Preparation
1h 30 mins
18 mins
Medium
  • Preheat oven to 338 °F.
  • For the dough: In a mixer, combine flour, salt, sugar, yeast, and egg. Beat to an incorporated dough.
  • Add butter and knead until soft and elastic. Place dough in a previously greased bowl. Cover with plastic wrap. Let rise for 1 hour or until dough doubles its volume.
  • On a floured surface, roll out dough until it is 0.1 inches thick. Brush with butter. Sprinkle sugar and cinnamon. Add cranberries and pecans. Roll up.
  • Cut dough into 1-inch-wide chunks and place in a muffin pan with liners. Brush with egg wash and let rise for 20 minutes.
  • Bake for 18 minutes. Let cool and set aside.
  • For the glaze: Mix icing sugar and milk until a semi-thick consistency is obtained.
  • Using a piping bag, decorate the cinnamon roll muffins with glaze.
  • Serve cinnamon roll muffins with a cup of coffee.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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