I made these early Saturday morning while Andrés was sleeping in. They’re pretty easy, & quite scrumptious.
Fun fact: I do not own a rolling pin. Yet. I found a classic wood rolling pin at Walmart that I like, except then I found out it’s made by Paula Deen, & honestly she looks like she eats raw babies. She creeps me out, big time. So in lieu of having a real rolling pin, I wrapped the long broken off handle of Andrés’ naginata (a Japanese spear weapon) in plastic wrap. It got the job done, but maneuvering that long handle wasn’t very easy. These are basically Japanese Spear Cinnamon Roll Muffins, which makes them totally badass.
Makes 1 dozen muffins
- 1 cup milk with 1 tablespoon of lemon juice or vinegar added to it (or 1 cup buttermilk)
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 egg
- 3 to 3 1/2 cups flour
- 2 tbsp butter, room temperature
- 2/3 cup sugar
- 3/4 tsp ground cinnamon
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla (optional)
Pour milk into a measuring cup & add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
Measure the brown sugar, baking soda, salt, vanilla & egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.
Turn dough out onto a lightly floured surface & knead for a minute or two.
Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar & cinnamon.
Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces & put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
Bake at 375° Fahrenheit for 20 minutes or until golden brown.
Allow the muffins to cool for 5 minutes & then remove from the muffin tins.
Stir together the milk & powdered sugar. Add vanilla. Drizzle on the muffins when cool.