Cinnamon Roll Muffins for a New Year's Day Lazy Morning

Hello 2010!  Today is, also,  our four year wedding anniversary.   We stayed up until midnight, to welcome in the New Year-- opting to sleep in late and to forgo driving to San Francisco to spend one night at my favorite "Boutique Hotel" on Union Square.  My husband promised me that we'd spend some time in San Francisco, when the weather is a little warmer.  So, here we are, on an overcast morning-- in our pajamas and enjoying our very last day of vacation. I've been dying longing to bake Cinnamon Raisin Rolls, for weeks!  I still plan to do that, but I prefer to start the yeast dough a day before baking the rolls. That didn't happen, last night. This New Year's Day morning I had such a strong craving for cinnamon-- but I didn't want to wait for the yeast to do it's magic.  I decided to search "Cinnamon Rolls Muffins and then I created my own version that included more cinnamon and raisins. We love raisins!

You can do this by hand, but I don't-- I'll let my Kitchen Aid Stand Mixer do the work, anytime of day for me.  You need brown sugar, egg, vanilla and buttermilk (or you can use milk and lemon juice or vinegar as a substitute). Last, you add flour, baking soda and salt and mix-- just until combined.

Pat the dough into a circle, and then roll on a lightly floured surface until it's about 12x14.  I used 1/2 stick of softened butter, which was spread over the dough.  I combined another 1/2 cup of brown sugar and 2 teaspoons of cinnamon (I totally didn't measure, but this sounds about right).  Sprinkle that, evenly, and then add some raisins (or not).

Starting at the wide end, roll the dough tightly-- then pinch the seams and set that on the bottom.

Slice these about 2" thick.  I got 9 slices, and I used my "giant" muffin pan-- which means I could only bake six at a time. I see no reason why you can't place these into a baking dish, a cake pan or a springform pan.

The top photos shows the unbaked rolls, which should go into a preheated oven to 350F for 20 minutes. However, my pan is dark-- so I baked it at 325F for 20 minutes, which was perfect (lower photos).

Ooh, look at that melted butter and cinnamon!  Does it get any better than this?

Let them cool for at least five minutes-- which is very hard to do, when your coffee is ready and you smell all that cinnamon goodness...

Look at that bottom!  These are so easy to make, and look so pretty!

Here's mine. I know! Icing is what's best, but I'm trying to cut back on so much sugar! Overall, these muffins have a LOT less butter and sugar than traditional Cinnamon Rolls.  Believe me, I'm one of those folks to loves to eat the very center of a cinnamon roll with relish-- all that gooey dough and frosting! Sorry. Where was I?

So, how did these taste?

TASTING NOTES: For a recipe that can be finished in about 45 minutes, start to finish-- pretty  good!  Bottom line, there is no comparison to making a yeast dough cinnamon roll, which I've made and posted here.  But, for a quick version-- and for those of you who are afraid of yeast-- these are a good compromise. A yeasted cinnamon roll is tender and fluffy. These muffins are a bit denser, and  I think I'd double the cinnamon filling..  I doubt you could add too much cinnamon to this recipe.

Tonight, I'm cooking at Chez Debby's for our wedding anniversary. I have some beautiful short ribs with a recipe I've been anxious to make. 

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Wishing all the best for the coming year,