MBA

RECIPES

CINNAMON ROLL MUFFINS

 
Cinnamon-Roll-Muffins.jpg

Today I woke up with a huge craving for something sweet and savory for breakfast. I was going to make my go-to breakfast which consists of waffles, way too many waffles but instead, I wanted to make something that both myself and my Fiancé could eat together! I came up with the idea to make cinnamon roll muffins with homemade sweet powdered icing and I have to say that I was quite impressed. This wasn’t just the first time that I’ve made cinnamon rolls, but also the first time that I’ve made bread dough!  

Ingredients

  • 1 cup coconut milk
  • ½ cup brown sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. vanilla
  • 1 egg
  • 3 cups flour
  • Filling:
  • 2 tbsp. butter, room temperature
  • ? cups brown sugar
  • ¾ tsp. ground cinnamon
  • Icing:
  • 1 cup powdered sugar
  • 2-3 tbsp. coconut milk
  • 4 tbsp cream cheese

Instructions

  1. Start by preheating your over to 375° F. It will be finished once you're done mixing your dough
  2. Measure the brown sugar, baking soda, salt, vanilla and egg into a large mixing bowl then add in the canned coconut milk and combine with a fork. Add in your flour (I used Gluten-Free) and mix with a large spoon until the batter forms into a dough.
  3. Lightly flour your counter space and place the dough onto of it, and knead it for a few minutes. Roll the dough into a 12-inch by 24-inch rectangle or large enough for several cinnamon rolls. Using a rubber spatula or a glaze brush spread on your butter and sprinkle with cinnamon and sugar, I used brown sugar.
  4. Roll the dough into a log while stretching it slightly.
  5. Cut into 2-3 inch pieces and place them into a greased muffin tin.
  6. Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
  7. Drizzle with icing when cool.