CINNAMON SWIRL MUFFINS
Ingredients
¼ oz. packet Active dry yeast
½ tbsp. Granulated sugar
¼ c. Warm water, 110°F to 115°F
½ c. Milk
3 tbsp. Vanilla pudding mix
1 large Egg
¼ c. Unsalted butter, melted
½ tsp. Kosher salt
1 ½ c.+ All-purpose unbleached flour
FILLING:
½ c. Brown sugar, light or dark, as preferred
+/- ½ tbsp. Ground cinnamon
¼ c. cup Unsalted butter, melted
FROSTING:
½ c. Unsalted butter, at room-temperature
2 teaspoons Orange extract
1 tsp. Orange zest
1 tsp. Room temperature water
1 ½ c.+ Confectioners' sugar
Preparation
• Dissolve the yeast and sugar in the warm water in a measuring cup.
• In the bowl of a stand mixer fitter with the paddle attachment, beat the milk and pudding mix on slow speed until well-combined, about a minute.
• Beat in the egg, yeast mixture, salt, and flour until just combined.
• Switch out the paddle for the dough hook, raise the speed a bit, and continue to mix until a soft, sticky dough forms, adding a bit more flour as needed if too wet.
• Turn out onto a a flour-dusted board, dust hands with flour, and knead a few times until smooth and resilient.
• Place in a greased bowl, flip once to coat, then cover with a dampened towel.
• Set in a warm place, and let rise until doubled in size, about an hour.
• While the dough rises, prepare the filling and finishing glaze.
• FILLING: Mix the brown sugar and cinnamon with a bit of the melted butter and a pinch of salt in a small bowl. Set aside.
• GLAZE: Whisk the butter until creamy and smooth. Whisk in the orange extract, zest and water. Stir in confectioner’s sugar, enough to desired consistency. (Stir again before glazing the pastries.)
• Punch the risen dough down once only.
• Turn out onto a flour-dusted board, and roll into a rectangle roughly 18” x 10”. Use a bench scraper or paring knife to trim edges evenly.
• Brush dough with the remaining melted butter.
• Spread an even layer (about 1/8”) of the cinnamon-sugar mixture.
• Beginning on the long edge, roll the dough and filling up firmly. Pinch the seam to seal.
• Cut across the seam into 12 equal pieces.
• Spray two 6-cup (or one 12-cup) muffin tins with cooking spray.
• Gently place and lightly press one piece of the roll into each cup.
• Cover again with a damp cloth, place in a warm spot, and let rise for 45 additional minutes.
• Preheat oven to 375°F.
• Uncover muffins, and bake on center rack 8-10 minutes, until golden-brown.
• Turn muffins out onto a cooling rack, and turn upright. (Be careful: they’re quite hot!)
• Using a teaspoon, spread a bit of the glaze on top of each muffin, from the center outward. (The glaze may melt and run down the sides. Which is delightful.)
These delicious petites are best served warm, but room temperature is acceptable when necessary.
To do as simple cinnamon rolls, place the slices about 2” apart on baking sheets, bake, and finish as directed above.
Should you have left-over filling or glaze, place in containers and freeze for future use.
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