Now that school is in (and I have so much time to myself--not!!), we have begun the breakfast routine.
In the summer we pretty much take a break and whenever breakfast gets fixed (within a reasonable amount of time), is when we eat. Now I have to have it ready by 7:30 am or we are late for school.
Because we tend to have the standards breakfasts all the time--I love to venture out and try something new for the kids. Usually it's muffins, because it's easy to do in the morning. Add some fruit or an egg and we are good to go.
Another favorite at this house is cinnamon rolls. I don't make them that often, so they are consumed very quickly when I do. This recipe intrigued me because it's a combination of the cinnamon roll and a muffin. It does have more than the normal amount of steps, so you might want to try it for a weekend breakfast first. The hubs and kids enjoyed them, but they did say regular cinnamon rolls were better. Just sayin!
Cinnamon Roll Muffins
(click here for printable version)
Topping:
1/2 cup brown sugar, packed
1/3 cup old fashioned oats
1/2 cup all purpose flour
3 Tbsp softened butter
1/4 tsp cinnamon
Filling:
3 tbsp softened butter
1/2 cup light brown sugar
3 tsp cinnamon
5 tsp water
Muffin:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all purpose flour
1/2 cup old fashioned oats
2 tbsp cornstarch
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup white chocolate chips
Glaze:
1 cup powdered sugar
1 tbsp softened butter
2 tbsp milk
1. Preheat oven to 400°F. Line muffin tin with cupcake liners, or spray with cooking spray. Set aside.
2. To make the topping. in a small bowl mix all ingredients together with a fork until crumbly. Set aside.
3. To make the filling, in a small bowl mix all ingredients together until consistency is similar to a pudding. Set aside.
4. To make the muffins, in a large bowl whisk together butter, milk and eggs. In another bowl combine flour, oats, cornstarch, sugar, baking powder, salt, nutmeg and white chips. Pour the dry ingredients into the wet and stir until just combined.
5. To assemble, using half the batter, fill each muffin tin with about 2 tbsp batter. Then drop 2 tsp of filling into each tin. Finish, by dropping another 2 Tbsp of batter on top. Depending on the size of the muffin tin, this makes about 12 muffins. Now sprinkle your topping evenly on the muffins, about a 1 tbsp on each.
6. Bake 20-25 minutes or until centers are set. Remove and cool on wire rack. While cooling, make the glaze. Combine butter, sugar and milk, stirring until there are no lumps, adding more powdered sugar or milk until desired consistency is reached. Drizzle on muffins when ready to serve. Enjoy!
Source: Cookies and Cups
