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Chocolate Cinnamon Roll Muffins...


I'm currently getting over a pretty nasty cold that's left me couch-ridden for a majority of the weekend. I can only watch Encino Man on Comedy Central so many times before I need to just get up and do something though... so I decided to make some cinnamon roll muffins of course.

This recipe is bread based, so these muffins mimic the texture of an actual cinnamon roll rather than a muffin. The presence of chocolate is very subtle, but does change the overall taste of what you typically expect a cinnamon roll to taste like. They're sweet, but not overly sweet, and contain a heavy, delightful taste of brown sugar {which I absolutely love}.




Chocolate Cinnamon Roll Muffins...
makes 12 muffins
adapted from joy the baker

  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tbsp cocoa
  • 1/2 tbsp sugarfree chocolate pudding mix
  • 1 1/2 tbsp active dry or rapid rise yeast
  • 2/3 cup warm low fat milk
  • 3 tbsp vegetable oil
  • 1/2 tsp vanilla extract + 1 tsp extra for topping
  • 1 large egg
  • 3 tbsp butter, room temperature
  • 2/3 cup brown sugar + 2 tbsp extra for topping
  • 3/4 tsp ground cinnamon + extra or topping


For the icing

  • 1 cup powdered sugar
  • 1 1/2 tbsp low fat milk

Preparation

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine flour, granulated sugar, salt, cocoa, vanilla pudding mix, 2/3 cup brown sugar and 3/4 tsp ground cinnamon.
  • In a glass measuring cup, measure 2/3 cup warm low fat milk and heat in microwave for 30 seconds or so, until warm. Dissolve active yeast into the milk and add to dry mixture.
  • Mix on low speed and add butter, egg, vegetable oil, and 1/2 tsp vanilla extract. Increase mixing speed until well combined.
  • Place muffin liners into your pan and fill 3/4 full with batter.
  • In a small mixing bowl, combine 2 tbsp brown sugar with 1tsp vanilla extract and a few dashes of ground cinnamon. 
  • With a spoon, pour a small amount of the brown sugar mixture on top of each muffin. With a knife or toothpick, swirl the mixture around the top of the batter.
  • Place the pan in the oven for 20-22 minutes.
  • Remove the muffins from the oven and let cool for at least 30 minutes. 

For the icing

  • In a small bowl, whisk together powdered sugar and milk, until smooth. 
  • Take a plastic baggie and roll over the sides so that you're easily able to pour the icing into the bottom of the bag. 
  • Seal the bag and cut a very small tip off the corner of the bag. 
  • Once the muffins have cooled, ice them as desired, top with a bit of ground cinnamon and serve! {these muffins taste best when warm, so placing them in the microwave for 10 seconds before serving is best}

enjoy...

7 comments:

Wren said...

These look so delicious. I am so exited to try them. They're so pretty too!

Wren

debbiecutieface.com said...

question: can I fly you over here and make you my personal cook? Yes?

also, feel better! I'm sick too :(

dreaming en francais said...

Um, can I just say how beyond yummy these look?! You're making me hungry at work! xo

http://dreamingenfrancais.blogspot.com

Ana Carneiro said...

looks so yummy! I'm hungry now... Honestly, I can almost smell them!


http://myveryownoneyearproject.blogspot.com/

Crissy said...

this looks so delicious ;.; got to make a note of this. looks so good!

Whitney said...

These look amazing!! Pinned!!!!

Jayme and Mendi said...

oh meesch, you're killing me! these look too good not to make!! i now have a date with my mixing bowl this weekend. ;)

mendi @ her late night cravings

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