![]() ![]() Spread the topping over the cake batter, and swirl to combine. Mix together the topping ingredients until well combined. Layer the batter in a 9×13 baking dish sprayed with cooking spray. They’re totally edible right here and now if you don’t like the idea of adding frosting.īUT… to make them even more cinnamon-roll-like, I dip the tops of them into a thick and rich cream cheese frosting. In a mixing bowl, combine the ingredients needed for the cake, and blend until creamy and smooth. If you prefer delivery, have no fearyou can also get. For the time being, though, you can snag a pint at a Cinnabon bakery near you. They roll out today, November 8, and you’re unlikely to find them after the holidays head back up the chimney. Out of the oven, they are delicious little, tender muffins… reminiscent of that classic cinnamon roll flavor. Seeing as this is a seasonal thing, Cinnabon’s frosting pints won’t be around for long. Ingredients 6 tablespoons butter 6 cups powdered sugar 4 ounces cream cheese - softened 1 teaspoons vanilla extract 4-10 tablespoons milk. ![]() Scoop into mini muffin tins, and bake for about 12 minutes. Swirl the cinnamon swirl into the muffin batter. I decided to make them mini, and I think they turn out best that way. Then on a lightly floured surface, use a rolling pin to roll it out into a rectangle that is about 16 inches long, 12 inches wide, and ¼ inch in thickness. The end result of my breakfast recipe testing was muffins… these cinnamon roll muffins… these glorious little bites of heaven. First, gently punch the dough to deflate. I started out with testing doughnut recipes- nothing of great significance and nothing worthy of sharing. My boys hovered over me as I was recipe testing a few days ago. These Cinnamon Roll Muffins with their generous topping of cream cheese frosting were highly anticipated in my house, and they barely lasted half an hour.
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