My boys hovered over me as I was recipe testing a few days ago. I started out with testing doughnut recipes- nothing of great significance and nothing worthy of sharing. The end result of my breakfast recipe testing was muffins… these cinnamon roll muffins… these glorious little bites of heaven.
They’re a simple muffin really. I decided to make them mini, and I think they turn out best that way.
How to make Cinnamon Roll Muffins:
Make the muffin batter. Make a cinnamon swirl. Swirl the cinnamon swirl into the muffin batter. Scoop into mini muffin tins, and bake for about 12 minutes.
Out of the oven, they are delicious little, tender muffins… reminiscent of that classic cinnamon roll flavor. They’re totally edible right here and now if you don’t like the idea of adding frosting.
BUT… to make them even more cinnamon-roll-like, I dip the tops of them into a thick and rich cream cheese frosting. Oh. YEAH. It’s a good one for the holidays, don’t you think? Those relatives… the ones who are opening cupboards in your kitchen looking for something good to eat? Feed them these and you’ll have happy relatives indeed 🙂
