these babies don't take hours to make. You can wait to the last minute and in about 30 minutes (start to finish) you can have a wonderful breakfast. . . or dessert. Or even a treat for your Christmas brunch at Bible Study (totally speaking from experience here!).
I took a huge risk making these last night and not trying them until I got to Bible Study. But, they were good. Even better this afternoon when I had one for an afternoon snack and heated it in the microwave. . . warm cinnamon rolls are always the best!
Are you ready to run to your pantry and check your pantry for the ingredients? No worries. . . they are all things that you can easily find in your pantry.
Cinnamon Roll Muffins
adapted from Recipegirl
1 1/4 cup flour
1/4 cup sugar
2 tsp. baking powder
1/3 tsp salt
1/2 cup milk
1 lg. egg beaten slightly
1/4 cup melted butter
1/2 tsp vanilla extract
2 tbsp. packed brown sugar
1/2 tsp. cinnamon
Note: I didn't measure this part at all.
2 oz cream cheese, at room temp
3/4 tbsp butter, room temp
splash of milk (to get desired consistency)
3/4 tbsp powdered sugar (I didn't measure this either)
Preheat oven to 350 degrees. Line your favorite muffin tin. I used mini muffins.
In a medium bowl, combine dry ingredients . Slowly add milk and egg, butter and vanilla. Stir until just combined. Mix in swirl ingredients and gently stir them into the batter. . . remember not to over stir your mix.
Bake for about 20-30 minutes (less for mini, more for regular sized muffins).
Mix together frosting and spread over your muffins once they have cooled.