Posted: Apr 10, 2012 7:46 PM
These muffins have all of the gooey, rich flavor of cinnamon rolls, but they can be made in just 30 minutes -- perfect for breakfast any day of the week. You can even make them on the weekend and freeze them so that they will be fresh any time you want to treat yourself to a donut shop breakfast.

Makes 12 muffins


  • 1 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup buttermilk
  • 3 cups flour plus more for dusting
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cups brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 1/4 cup melted, unsalted butter
  • 1 teaspoon vanilla


  1. Preheat oven to 375 degrees F.
  2. Add the baking soda, brown sugar, salt, vanilla and egg into a large mixing bowl.
  3. Whisk slightly to break up the yolk and then add the buttermilk.
  4. Whisk until well blended.
  5. Add the flour and stir until mixed — do not over-mix or the muffins will be tough.
  6. Turn the dough out onto a lightly-floured surface.
  7. Knead gently for a few seconds — just to make the dough hold together.
  8. Roll into a 12 x 24-inch rectangle.
  9. Spread the dough with the three tablespoons of softened butter.
  10. Mix the brown sugar and cinnamon and sprinkle it over the butter.
  11. Roll the dough up into a log.
  12. Cut the log into 12 slices.
  13. Put each slice into a well-greased muffin cup.
  14. Bake for 15 minutes or until golden brown.
  15. Let the muffins cool in the pans for five minutes and then turn them out onto the counter.

For the glaze

  1. Mix the powdered sugar, melted butter and vanilla until smooth.
  2. Add milk if needed to give it the consistency of a thick glaze.
  3. Drizzle the muffins with the icing while they are still warm.

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