Glazed Cinnamon Roll Muffins

Some days you just want something for breakfast that is really bad and a bit naughty.  I know cake is a good thing to fill that urge, but sometimes you want it only a bit naughty, but still a bit decadent . . . any woman would know what I am talking about I think . . .






You want something that is totally scrumptious . . .  but not so scrumptious that you have to pay for it for the rest of the week in deprivation.   These delicious Cinnamon Roll Muffins fit that bill perfectly.


 

Essentially they are just a muffin . . .  with a bit of butter (only a bit) some flour, sugar, eggs, flavouring . . . like little vanilla flavoured cakes, albeit a bit sturdier . . . but then . . .



There is this little swirl of brown sugar and cinnamon at the heart of them, which is just a tad bit naughty . . .  not overly so . . .  a little bit of a cinnamon swirl is not so bad . . .



Cream Cheese glaze icing . . .  well, that is a bit naughtier and tips them just enough over the edge as to be mmmmm . . . moaningly scrumptious . . .  but not enough to be OH MY GOODNESS I REALLY DID IT THIS TIME naughty.  Not like yesterday's cake which is enough of a sin that you would have to pay for it a bazillion times over.



Sometimes just a little bit naughty can be very nice.   Just sayin' is all.



 *Glazed Cinnamon Roll Muffins*

Makes 6 good sized muffins
Printable Recipe 

Moist muffins, with a cinnamon sugar swirl  and a delicious cream cheese glaze.

For the muffins:

175g of plain flour (1 1/4 cups)

4 TBS granulated sugar

2 tsp baking powder

1/2 tsp salt

110ml of milk (1/2 cup)

1 large free range egg, beaten lightly

115g of butter, melted (1/4 cup)

1/2 tsp vanilla extract

For the swirl:

2 TBS firmly packed soft light brown sugar

1 tsp ground cinnamon

For the glaze:

2 ounces cream cheese, room temperature

3/4 TBS butter, room temperature

1/2 to 1 TBS milk

few drops vanilla

130g sifted icing sugar, may need more (1 cup powdered sugar)

Preheat the oven to 180*C/350*F/ gas mark 4.   Spray a six cup nonstick muffin pan with cake release spray and set aside.

Whisk the flour, sugar, baking powder and salt together in a bowl.   Beat the egg and milk together and then whisk in the melted butter and vanilla.  Add all at once to the dry mixture and stir just to combine.  Divide equally among the prepared muffin cups.   Mix together the brown sugar and cinnamon.   Gently stir this mixture into the muffin batter.   I just sprinkle it on top and swirl it through with a toothpick.

Bake 25 to 30 minutes.  Allow to cool in the pan for five minutes, before tipping out onto a wire rack to cool.

Whisk together the butter and cream cheese for the icing.  Whisk in 1/2 TBS of the milk and vanilla.  Whisk in the icing sugar until smooth.  You want a thick  consistency, but not thick enough to spread.  You may need more milk, or you may need more sugar.   It varies.   Spread on top of the muffins, or dip the tops of the warm muffins in and give them a swirl.  Let set before serving.  Store any extras in an airtight container.