MUFFIN TIN CINNAMON ROLLS
Muffin Tin cinnamon rolls made with traditional ingredients, then braided & baked in a muffin tin. Made from scratch, these braided cinnamon rolls are so delicious!
Servings: 12 servings
Calories: 407kcal
Ingredients
- ¼ cup warm water temperature must be between 95 to 100 degrees.
- 2 ½ tsp active dry yeast or 1 packet 0.25 oz
- ¼ cup raw turbinado sugar + 1 tablespoon divided (you can use granulated sugar)
- 6 TBSP butter melted. I used salted butter, but you can also use unsalted
- 3 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp salt
- 4 cups all-purpose flour
Filling
- ¼ cup salted butter melted. you can use unsalted.
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
Vanilla Glaze
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 TBSP hot water
Instructions
- Bloom yeast: In a bowl of a stand-up mixer, with a dough hook, pour the water, add the yeast, and 1 tablespoon of raw sugar. Let it stand for 4 to 5 minutes until the yeast foam up (activate). *NOTE* If the yeast doesn't foam up, throw mixture away & start again. This likely means your water was too hot & killed the yeast. The dough will not rise properly unless yeast is working properly!
- Dough: Once the yeast has bloomed, add the remaining sugar, milk, melted butter, eggs, and vanilla extract. Mix until blended.
- Add the salt and flour. Mix at a slow speed until all ingredients are blended. You will have a thick and sticky dough. Mix the dough on medium speed for 4 to 5 minutes.
- Knead and rise: Pour about 1 tablespoon of oil into a large bowl. Transfer dough into this bowl & cover with a plastic wrap. Place in a draft-free, warm place to allow to rise for 2 hours or until it doubles.
- Roll & Filling: Once it doubles, sprinkle 1-2 tablespoons of flour on a clean surface and put the dough on it. Roll the dough into a rectangle, 12 x 18 inches.
- Melt the ¼ cup butter. Brush butter on the inside of a cupcake pan. Set aside.
- Brush the dough rectangle with the remaining butter, leaving ½ inch from the edge clean.
- In a small bowl, combine brown sugar, ground cinnamon, and ground ginger. Mix until all combined. Evenly sprinkle the sugar mix over the buttered dough. Gently press it down with your hands or slightly roll the roll pin over.
- Braid: Take the longer side of the rectangle and fold 1/3 of the way over. Take the opposite side on the bottom of the rectangle and fold over the top. (Like you're folding a letter!)
- Cut into 12 vertical pieces. Take one piece and make 2 cuts, so that you have 3 strands, but leave ¼ inch on top in tact. Braid the pieces and pinch the end.
- Roll the braid and place in the cupcake cavity. Note: When rolling the braid, place the pinched end on the bottom, then roll on itself, arranging the roll so that the braided side is on top. Repeat for all 12 pieces.
- Second rise: Once all 12 pieces are rolled, place a loose piece of plastic wrap on top and let it rise for 30 minutes in a warm, draft-free place.
- Bake: Preheat your oven to 350°F. Bake for 22 to 25 minutes, or until nice and golden.
- Glaze: Whisk together vanilla glaze and drizzle on top of each roll while still warm. Serve warm and enjoy!
Notes
Muffin Tin cinnamon rolls are a delightful and delicious breakfast treat that everyone is sure to love! Make these braided cinnamon rolls for your next family gathering.
Nutrition
Calories: 407kcal | Carbohydrates: 71g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 392mg | Potassium: 108mg | Fiber: 1g | Sugar: 38g | Vitamin A: 374IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 2mg