This recipe saved me at least a little bit of the guilt that comes along with eating sugar, butter, and flour for breakfast. I think mostly because they’re homemade. They do not require yeast and are baked in a muffin pan, which make these a little bit muffin, and a little bit roll.
Ahhhh, warming a cold Saturday morning with the sweet smell of baking cinnamon.
I found this recipe on Allrecipes. Thanks to Carol, the original submitter of these delicious little muffin/roll hybrid. Her profile doesn’t seem to be on the site, but I thought this was worth a shout out 🙂
- I didn’t use raisins or currants… I’m not a fan of raisins in cinnamon rolls, but feel free to add them if you are!
- I made a cream cheese icing, your basic cream cheese/butter/confectioners sugar/vanilla/milk icing. I’m sure these are equally yummy with the glaze that’s included in the recipe.
- I thought I may have originally under-baked these, but they set up well, and the middle had the gooey-chewy feel that I like in a cinnamon roll. I feel that over-baking these slightly would dry out the edges too much for my liking, so keep an eye on them.
Here’s a photo collage of the process. Enjoy!