Hello! I hope you enjoyed a great weekend. We enjoyed beautiful weather,what about you? Hopefully you were not rained out, flooded or overwhelmed by the
crazy hailstorms or the wild fires.
I also read magazines, and many
blogs from The Paris Party at Castles Crowns and Cottages. There were so many great posts; beautiful writing, memories and photos. I enjoyed them all. If you
love Paris go over to Anita’s blog and follow the links to some wonderful adventures.
In addition, I made these Cinnamon Roll Muffins from The Baker Chick.They give you the taste and texture of cinnamon rolls without the yeast and the wait. They are delicious!
Cinnamon Roll Muffins
Makes 12 muffins
2 Tablespoons unsalted butter, melted
2/3 cups brown sugar
3/4 tsp. ground cinnamon
1 cup room temperature buttermilk
1 egg, lightly beaten
1/2 cup tightly packed, brown sugar
1 tsp. baking Soda
1/2 tsp. salt
1/2 tsp. vanilla extract
3 cups flour + extra for dusting rolling surface
for the glaze
1 cup confectioners’ sugar
1/4 tsp. ground cinnamon
2-3 Tablespoons heavy cream
Preheat the oven to 375 F. Butter or spray a standard 12-cup muffin tin.
Prepare the filling: In a small bowl, mix together the brown sugar and cinnamon, set aside.
In a separate bowl, lightly beat together the buttermilk and egg. In a large mixing bowl,combine brown sugar, baking soda, salt, and vanilla. Whisk to combine. Add the buttermilk/egg mixture and, using a fork, mix everything together. Add the flour and gently mix all the ingredients together with a large wooden spoon or rubber spatula. Do not to over mix the dough!
Place the dough onto a lightly floured surface and knead for a minute. Roll the
dough into a 12 x 24-inch rectangle. Do not overwork the dough it will get
Use a pastry brush to coat the entire surface with the melted butter or just pour it on the dough and spread with your hand. Sprinkle with the brown sugar/cinnamon mixture.
Starting on the longest side, begin rolling the dough into a tight log,
stretching slightly as you roll. Cut into 12 pieces. Place each one into
the prepared muffin pan. Bake for 13-15 minutes, or until golden brown, do not
over bake these. Remove from the oven and allow the muffins to rest in the pan
for about 5 minutes before transferring them to a cooling rack. Cool completely
before adding the glaze.
Glaze: In a small mixing bowl, combine the confectioners’ sugar, cinnamon, and
2 Tablespoons of cream. Mix until well-combined and smooth. If it is too thick
add more cream. Drizzle the glaze over the muffins.
Add chopped pecans, brown sugar and a little melted butter to bottom of each muffin cup, then add the cinnamon roll to the top and bake. Let sit for 5 minutes after you remove from oven, then remove from pan and let cool. Drizzle with the glaze.
What do you think? Will you try them? Let me know if you do? I want to know how you liked them.
I hope that you have a great week!
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