Breakfast & Brunch
Cinnamon Roll Muffins
Description
These genius muffins have all of the great flavor of a cinnamon roll, made easy in a muffin pan.
Ingredients:
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/4 cup packed brown sugar
- 3/4 cup milk
- 1/3 cup butter, cut into small pieces, softened
- 3 eggs
- 1 1/2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Directions:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 large (2 3/4x1 1/4-inch) muffin cups. In small bowl, mix Topping ingredients; set aside.
- In large bowl, beat cake mix, 1/4 cup brown sugar, 3/4 cup milk, softened butter, eggs and 1 1/2 teaspoons cinnamon with electric mixer on medium speed, until blended. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over batter in cups, about 1/2 teaspoon each.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool 30 minutes.
- In small bowl, beat powdered sugar and 1 tablespoon of the milk with spoon, until well blended. Continue adding milk 1/2 teaspoon at a time until desired glaze consistency. Drizzle over muffins. Store loosely covered at room temperature.
