Cinnamon Roll Muffins



I think the real question here is, “Why wouldn’t you eat three muffins while drinking mediocre moscato after inhaling a machaca burrito for a late breakfast?” Surely that was what you were thinking instead of, “Why is there an ash tray sitting on top of a mosquito repellant candle sitting on top of a box of mosquito repellant candles next to a cactus with a serious lean?” Even if you were thinking the latter, I have no answer for you. I’m not responsible for what goes on on the balcony.

Again with the yeast! I finally killed off my final yeast packet [no, that’s not code]. Even better, this is another one of those recipes where you don’t actually have to wait for the yeast to work its magic. 15 minutes. That’s it. I can handle that.

For some reason my topping didn’t end up as crumbly as it should have, so when I dropped it into the batter it sunk to the middle while baking. Hello, Cinnabon-esque explosion in my mouth when you get to the middle. Less butter next time. I think. I really didn’t mind them this way, and as usual I went without a glaze.

Inspiration: Joy the Baker


  • 1 cup all-purpose flour
  • 1/2 cup spelt flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 teaspoons dry active yeast
  • 2/3 cup warm almond milk
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons applesauce
  • 1/2 teaspoon vanilla extract
  • 1 egg


  • 2 tablespoons Smart Balance [butter]
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  1. Dissolve the yeast into a measuring cup of the warmed milk.
  2. In the bowl of a stand mixer, whisk together the flours, sugar, and salt.
  3. Once the milk has begun to get frothy, add it to the flour along with the oil, applesauce, vanilla extract, and egg.
  4. Mix until smooth.
  5. Pour into a prepared muffin tin [it will make 12!].
  6. Let it take a nap for 15 minutes.
  7. In a separate bowl, mix together the Smart Balance, brown sugar, cinnamon, and nutmeg with a fork. It should be crumbly and fully incorporated.
  8. Drop the sugar crumbs onto the top of each muffin.
  9. Press it into the dough.
  10. Put the pan into the cold oven, and then turn it on to 350°.
  11. Bake for 20 minutes.
  12. Remove from oven and allow to cool for a few minutes before taking them out of the pan to cool completely.
  13. Eat immediately or top with a glaze/frosting/peanut butter/whipped cream/whatever.





9 thoughts on “Cinnamon Roll Muffins”

Leave a Reply

Your email address will not be published. Required fields are marked *