These cinnamon rolls are baked in muffin tray thus the kids call them cinnamon roll-muffins lol They are best served warm.
For dough:
1/4 cup (4 tbsp) water
a dash of salt
1/4 cup (4 tbsp) white sugar
1 (.25 ounce or 1 tbsp) package instant yeast
3 1/4 cups all-purpose flour
1/4 cup (4 tbsp) margarine, softened
3/4 cup milk
1 egg
For filling:
- 3-4 tbsp of sugar
- 2-3 tbsp of softened margarine
- 1 tablespoon ground cinnamon
- raisins as needed
Method:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
- Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch seam to seal.
- Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.
- Remove from muffin cups to cool. Serve warm and enjoy 🙂
Cinnamon Roll-Muffins
Servings: 0
Ingredients
- 1/4 cup 4 tbsp water
- a dash of salt
- 1/4 cup 4 tbsp white sugar
- 1 .25 ounce or 1 tbsp package instant yeast
- 3 1/4 cups all-purpose flour
- 1/4 cup 4 tbsp margarine, softened
- 3/4 cup milk
- 1 egg
Filling
- 3-4 tbsp of sugar
- 2-3 tbsp of softened margarine
- 1 tablespoon ground cinnamon
- raisins as needed
Instructions
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
- Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch seam to seal.
- Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.
- Remove from muffin cups to cool. Serve warm and enjoy 🙂
