Cinnamon Roll Muffins Recipe 425

Steps:

• Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.
• In large bowl, beat cake mix, 1 cup milk, the softened butter and eggs with electric mixer on medium speed until smooth. In small bowl, mix brown sugar, cinnamon and melted butter. Gently stir half of mixture into batter in large bowl. Fill muffin cups two-thirds full. Top with remaining cinnamon mixture.
• Bake 12 to 15 minutes or until edges are golden and toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then remove to cooling rack.
• In small bowl, beat Icing ingredients with whisk. Drizzle over warm or cooled muffins.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Steps:

• In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar. Whisk together.
• Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin.
• Pour batter in each tin about ¾ of the way. If you pour too much, the tin will overflow in the oven.
• Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
• Bake at 350˚F (175˚C) for 35 minutes.
• Remove the muffin from the tin, top with icing and serve warm.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
• Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
• Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
• Drizzle glaze over cooled muffins.

Steps:

• To the flour, whisk in the salt and baking soda. In a stand mixer (or by hand), mix the brown sugar, egg, vanilla and milk until combined. Add the flour and mix, just until blended. Don't overwork the dough! (Gluten will form and can make tough textured muffins.) Allow the dough to "rest" for a few minutes, and make the filling: Combine the brown sugar and cinnamon with your fingers. Pat the dough together and then turn dough out onto a lightly floured surface. Roll the dough into a 12-inch by 24-inch rectangle. Spread, evenly, with butter. Sprinkle with brown sugar and cinnamon filling, evenly. If desired, add the raisins. Roll the dough into a log, beginning at the wide side. Pinch the bottom seam together, a bit. Turning the log, with the seam side down, cut into two-inch pieces and put the pieces into greased muffin tins. Note: I used a "giant" muffin tin, which yielded 9 muffins. Bake at 350°F for 20 minutes or until golden brown. Note: My muffin tin is a dark color. I reduced the heat to 325°F, and baked for 20 minutes, which was perfect! Allow the muffins to cool for 5 minutes and then remove them from the muffin tins. If using the icing, allow the muffins to cool for about 5 minutes, before drizzling over them. Otherwise, I dusted mine with a little powdered sugar.

Steps:

• Preheat oven to 375°F.
• Combine milk and vinegar and set aside. In a bowl stir together brown sugar, salt and baking soda. Mix in egg, vanilla and then milk mixture. Stir in flour to form a dough.
• Transfer to a floured surface and knead for a minute until silky.
• Combine butter, sugar and cinnamon until smooth.
• Roll or press dough out into a 12 x24″ rectangle.
• Spread with butter mixture leaving about a centimeter border on every side.
• Roll up starting from the longer side to make a ~ 24″ log.
• Cut into 12 1-2″ sections, and put into a greased or lined muffin tin.
• Bake for 20 minutes.