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Cinnamon Bun Muffins

This is not really a new recipe, but I  thought I'd share this method - just a different twist to the regular cinnamon bun. The grandkids declared them awesome!


  • 6 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup ice cold water
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 1/4 - 3 1/2 cups flour
  • 1  1/2 tablespoons instant yeast
  • 2 tablespoons butter, melted
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon soft margarine
  • 1 cup icing sugar
  • milk to make a smooth, runny consistency (start with 2 tablespoons)
  1. Scald milk with the butter (to melt) and then add cold water to cool it down.
  2. In mixing bowl, beat eggs and sugar. Add salt.
  3. Stir in warm milk and butter. If it's still quite hot, start with just a tad at a time while stirring.
  4. Add flour, one cup at a time, mixing one cup with the yeast. 
  5. Knead until soft and you can shape it into a ball. 
  6. Cover the bowl and let rise until double in size, about 45 minutes.
  7. Roll dough out into a rectangular shape ( about 18 x 10 inches) on lightly floured surface.
  8. Spread with melted butter and sugar/cinnamon mixture.
  9. Roll up, starting on longer side. Cut into 12 slices. (in half, in half again and then each quarter into three) 
  10. Prepare muffin tins with parchment paper cups or spray. 
  11. Take each bun and push up the center from underneath, while you pinch the bottom to shape it like a tulip. ( you can also unroll and re-roll to make a stepped, tower look.) 
  12. Place into muffin tins, cover loosely with plastic bag and let rise 30 - 45 minutes.
  13. Bake at 350° F for 18 - 20 minutes.
  14. Drizzle with icing when almost cooled off. Yields 12 large muffin/buns. 



  1. Do you have a suggestion as to the method of making them ahead and then reheating to serve?

    1. I have made them ahead and frozen them. Just before serving, I wrap them loosely in parchment paper and foil - two or however many I want - and reheat them for 15 minutes or so at 350 F. The filling and icing end up soft and a bit gooey and wonderful. That is my method, but you could try refrigerating them in the muffin tins before the second rise, then take them out to rise an hour before you bake them.

  2. Not sure I understand this part: (in half, in half again and then each quarter into three) ?

    1. Just an easy way to get 12 even slices by cutting it into quarters and each quarter into three. But no problem... any way you do it works. =)

  3. After you roll it into a log, cut in half. Then cut each half in half, then each of those pieces into 3, giving you an end result of 12 slices.

    1. Thank you! I was just thinking of rewriting it like that. That's clearer.

  4. Why am I craving cinnamon buns???? Wow those look good!

  5. I made these cinnamon bun muffins yesterday but they stuck to the cupcake paper, even though I sprayed the paper. Any suggestions as to what to do differently next time? What we can get off the paper taste wonderful!

    1. I have not tried regular cupcake liners. Using "parchment paper" liners or just spraying the pans is what works. I'm sorry for the misunderstanding.

    2. The cheap paper muffin liners everything sticks to them (the great value ones from walmart are the worst). Spend the extra dollar on the parchment paper liners.


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