In the meantime, give these tasty muffins a try. They aren't cinnamon rolls - with the risen dough texture - they are muffins; but they are delicious. If you want a bit of that bakery taste without all of the work or need a brunch or potluck breakfast idea, these definitely will be a popular choice.
Adapted from Allison's blog, "Some the Wiser"
Yields: 12 muffins
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons melted butter, cooled slightly
- 1 egg
- 1 cup milk (plus more as needed)
- 1 cup brown sugar, loosely packed
- 3 teaspoons ground cinnamon
- 1½ cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- dash of vanilla
- Preheat oven to 400 degrees. Put muffin liners (metal preferable) or thoroughly spray 12 cup muffin tin.
- In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
- Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
- Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack. Cool completely unless serving immediately.
- Whisk together all of the frosting ingredients except for the milk. Add milk 1 teaspoon at a time until you achieve desired consistency. Drizzle over the top of the muffins. Stores well in an airtight tupperware.