These are fantastic. It’s (almost) like having a cinnamon bun and it takes fractions of the time! They’re soft, warm, and gooey – what more do you need? The cake itself actually has yeast in it, so you get an authentic cinnamon bun taste. The crumb is light and fluffy, while the topping is sweet and crunchy. I was extremely pleased with how these turned out and I would definitely recommend this recipe from Joy the Baker. Photos and recipe after the jump!
Combine the flour, sugar, and salt in a bowl and set aside.
Heat your milk (I used 1%) up in the microwave until it’s about 100-110 degrees F.
And dissolve your yeast in it.
Combine the flour with the milk, vegetable oil, egg, and vanilla extract and mix until smooth.
Pour the batter into your greased and/or lined muffin tins (I did a bit less than 1/4 cup for each muffin cup) and allow to rest for 15 minutes.
While the dough rests, combine your brown sugar, cinnamon, nutmeg, and cloves.
Along with your cubed, room temperature butter.
Using your hands or a fork (I prefer to use my hands; it’s easier), combine everything well. This may take a few minutes.
When the batter is ready, sprinkle the topping evenly over the muffins and press down slightly with your fingers.
Sprinkle them with a little turbinado sugar, if you like, and place in a cold oven. Turn the oven on and set it to 350 degrees F. Leave the muffins to bake (beginning from the time you put them in the cold oven) for about 20 minutes or until the muffins are slightly golden and spring back when touched.
When they come out of the oven, allow to cool completely before drizzling with your simple icing (recipe follows).
- 1½ cups all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 4 teaspoon active dry or rapid rise yeast
- ⅔ cup warm milk (100-110F; I used 1% milk)
- 3 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons cubed butter, room temperature
- ⅔ cup brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fresh or ground nutmeg
- small pinch cloves (optional)
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- Grease and/or line a muffin tin. In a large bowl, combine the flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk.
- Combine the milk mixture, vegetable oil, vanilla extract, and egg into the flour mixture. Mix everything well, until it's very smooth. Pour a bit less than ¼ cup of the batter into each muffin cup in your prepared pan and let rest for 15 minutes.
- While the batter rests, mix together the cubed, room temperature butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl using a fork or my preferred method, your hands, until all the butter has been incorporated into the sugar and mixture is crumbly.
- Sprinkle the topping evenly onto the rested batter and press the mixture down into the dough with your fingertips. Place pan into a cold oven, then set the oven temperature to 350 degrees F. Bake for about 20 minutes, or until the cakes are lightly browned at the edges and the center springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
- Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread. Serve warm if you can, but they're great at room temperature or cold, too. Leftovers can be reheated in the microwave as well.