Cinnamon Roll Muffins

Easy peasy, delicious and quick to make!
Basically, if I can make these almost anyone can. I’m not a baker in any stretch of the imagination. Trust me on this. One time I made chocolate chip cookies and forgot to add the flour.



    Cakey part:

  • 1 c buttermilk (see Note below)
  • 1/2 c light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3 to 3 ½ c all purpose flour
  • Filling:
  • 4 tablespoons unsalted butter, softened
  • 1 cup light brown sugar
  • 1 ½ teaspoons cinnamon


  1. Preheat oven to 375 degrees.
  2. Grease a muffin pan or line with muffin liners.
  3. In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
  4. In a small bowl, make the filling by combining the brown sugar, and cinnamon. Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12″ by 24″ rectangle.
  5. Spread with butter, leaving a 1/4″ margin at the long side of dough, then sprinkle with the cinnamon sugar mixture. Use the rolling pin to go over the sugar/cinnamon mixture a few times to lightly press the topping into the dough.
  6. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.
  7. Place in prepared muffin pan and bake until golden brown, about 15-18 minutes.
  8. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.


Note: If you don’t have buttermilk, simply measure out a scant cup of milk and top up (to 1 cup) with either lemon juice or vinegar. Leave for 10 minutes (until it looks creepy and disgusting) and then use the curdled mixture (lumps and all) in place of buttermilk.

Bon Appetit!


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