Cinnamon Rolls Muffins



Wet Ingredients:

¾ C. of sugar

1 egg

⅓ C. of oil

1 C. buttermilk

1 Tsp. vanilla extract

Dry Ingredients:

2 C. of all purpose flour

1 Tsp. of baking powder

Pinch of salt

Cinnamon sugar mix:

¼ C. of granulated sugar

2 Tsps. of cinnamon

¼ C. of crushed nuts (optional)

To glaze and dress up:

Homemade caramel sauce

Cream cheese icing


Preheat your oven to 375ºF.

Line a 12 C. standard muffin pan with baking paper and set aside.

In a small bowl mix the cinnamon sugar ingrediients and set aside.

In a large bowl mix the wet ingredients using a whisk until all ingredients are well belnded.

In a smaller bowl, whisk the dry ingredients together.

Add the dry ingredients into the wet ingredients and using a rubber spatula, gently mix the batter together, do not over mix it and do not worry about some lumps in the batter.

Using a Tbsp. measure, place 2 Tbsps. of batter at the bottom of each muffin C., top with a teaspoon of cinnamon sugar mix and then top with a tablespoon more of batter.

Bake for 18 mins until done

While still warm glaze with homemade caramel sauce and cream cheese icing