Wednesday, October 13, 2010

Cinnamon Roll Muffins

Next month I'm going to buy a KitchenAid mixer.

My first project will be cinnamon rolls.

But I didn't want to wait that long to have homemade cinnamony goodness. So when I saw this recipe for cinnamon roll muffins, I just HAD to try them.

Start out with warm milk and yeast.

Stir them together and add them to a mixture of flour, sugar and salt.

Add oil and an egg...

And you'll end up with a smooth batter.
This is obviously not a REAL cinnamon roll recipe - there's no dough!

Divide the batter evenly into a greased muffin tin.

This next step is very important.
I, however, skipped it.
It was my downfall.
You will soon see.
PLEASE let this batter sit for 10 minutes! It needs to set up before the next part.

Mix together cinnamon, sugar, and butter and sprinkle it on top. Use your finger to push it in slightly so it's set.

Put the batter in a cold oven and heat the oven to 350 degrees. It will rise while preheating and look like this!

Ok, so, theoretically, after 20 minutes, you should have beautiful muffins that pop out effortlessly from the pan.
I didn't.
I let them cool for about 10 minutes, and I turned the pan over.
This is what I found.

Hey! That's all the cinnamon and sugar that was supposed to be INSIDE the muffins!

Bottomless muffins.
That's what I had.

Never fear! I decided to just frost them as they are and pretend nothing was wrong. :-)

They really are delicious.
I just need to start reading directions!

And, of course, after drizzling the frosting over the upside-down bottomless muffins, there is a lot of frosting left over.
I definitely did NOT take a spoon to this and enjoy it far too much. :-)

You can find the original recipe here. Enjoy!

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