Cinnamon Roll Muffins with Cream Cheese Frosting
Cinnamon Roll Muffins with Cream Cheese Frosting requires about 45 minutes from start to finish. One serving contains 77 calories, 1g of protein, and 2g of fat. For 9 cents per serving, you get a morn meal that serves 20. This recipe from Recipe Girl has 15492 fans. It is a good option if you're following a lacto ovo vegetarian diet. If you have vanillan extract, cream cheese, butter, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Similar recipes include Cinnamon Roll Cake with Cream Cheese Frosting, Cinnamon Roll Sugar Cookies with Cream Cheese Frosting, and Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
2 tablespoons packed brown sugar
3/4 tablespoon butter, at room temperature
2 ounces cream cheese, at room temperature
1 large egg, beaten lightly
1 1/4 cups Gold Medal® All-Purpose Flour
4 tablespoons granulated white sugar
1/2 teaspoon (or more) ground cinnamon
1/2 tablespoon to 1 tablespoon milk
3/4 cup powdered sugar, sifted
1/2 teaspoon salt
1/4 teaspoon vanilla extract
Equipment:
mini muffin tray
oven
whisk
bowl
muffin tray
microwave
wire rack
Cooking instruction summary:
1. Preheat the oven to 350 degrees F. Spray 20 mini muffin tins with nonstick spray (or 10 regular-sized).2. In a medium bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk and egg. Slowly whisk in the butter and then vanilla. Add to the dry mixture and stir just until combined. Mix the "swirl" ingredients and gently stir those into the batter (just a little bit... you don't want to mix it totally). Scoop by spoonfuls into the prepared muffin tins.3. For mini muffins, bake 20 minutes or until the muffins bounce back to the touch and are baked throughout. For regular-sized muffins, bake 25 to 30 minutes. Let cool.4. In a medium bowl, whisk together the cream cheese and butter (if it's not soft enough, zap it in the microwave for about 10 seconds). Whisk until smooth. Whisk in 1/2 tablespoon of milk and the vanilla. Add the powdered sugar and whisk that in too. Add more milk, as needed, to create a thick-but-pourable consistency. Remove the muffins from the tins, dip the tops in the frosting, then place them on a wire rack to give the frosting a chance to set. Serve immediately. Store extras in a sealed container at room temperature or in refrigerator.
Step by step:
1. Preheat the oven to 350 degrees F. Spray 20 mini muffin tins with nonstick spray (or 10 regular-sized).
2. In a medium bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk and egg. Slowly whisk in the butter and then vanilla.
3. Add to the dry mixture and stir just until combined.
4. Mix the "swirl" ingredients and gently stir those into the batter (just a little bit... you don't want to mix it totally). Scoop by spoonfuls into the prepared muffin tins.
5. For mini muffins, bake 20 minutes or until the muffins bounce back to the touch and are baked throughout. For regular-sized muffins, bake 25 to 30 minutes.
6. Let cool.
7. In a medium bowl, whisk together the cream cheese and butter (if it's not soft enough, zap it in the microwave for about 10 seconds).
8. Whisk until smooth.
9. Whisk in 1/2 tablespoon of milk and the vanilla.
10. Add the powdered sugar and whisk that in too.
11. Add more milk, as needed, to create a thick-but-pourable consistency.
12. Remove the muffins from the tins, dip the tops in the frosting, then place them on a wire rack to give the frosting a chance to set.
13. Serve immediately. Store extras in a sealed container at room temperature or in refrigerator.
Nutrition Information:
