My favorite spice is definitely cinnamon. I love it in my apple pies, my cinnamon rolls, my oatmeal, and even in my hot chocolate. While I was at home I was itching to make cinnamon rolls, but my sleep schedule didn’t really allow it, seeing as how I started sleeping until noon with great frequency. When I make cinnamon rolls I like to make them in the morning and eat them fresh out of the oven while they’re still hot and gooey. There’s nothing better than that delicious cinnamon flavor mixed with soft and tender dough. Making them is truly a labor of love, and I guess that’s why I don’t make them all too often; it’s probably also because there’s just so much butter and sugar in them that they are not in the least bit healthy, and I can’t convince myself otherwise. Why must some of the most delicious things be the worst for you? I’d like to believe in all things in moderation, but it’s just so hard to resist these when they’re sitting in their pan, looking and smelling so irresistible.
While these aren’t exactly winning any health food awards, they are considerably less butter-laden than my go-to cinnamon rolls. These Cinnamon Bun Muffins from Crepes of Wrath are such a simple alternative to all of the rising and rolling and flour mayhem I usually have to go through when I want a cinnamony breakfast food. I made them over break as a quick substitute, and my father likened them to the Drake Coffee Cakes, but better. I have to agree with his assessment, at least on an aesthetic level because most of them didn’t rise up and have actual “muffin tops”; they just kind of stayed in the tins and did their own little thing. I don’t know if that’s my fault or the yeast’s fault.
I can safely say, though, that there was too much yeast in them, because I could taste it. Maybe it’s because I didn’t get the milk hot enough to dissolve or because I used whole milk. Next time I make them I will also probably just use one packet, rather than two, which was what my measuring out four teaspoons somehow amounted to–don’t ask me how that happened.
This one was one of the only ones that miraculously rose up well, and might I say it looked and was very yummy; yeasty, but yummy. The icing helped to mask the yeast flavor, so plus one for the icing. I didn’t make the icing the way the recipe said, however. Instead, when I was making the cheesecakes, I set aside some of the cream cheese and powdered sugar mixture in the fridge and added just enough milk to get it to a nice consistency.
Yesterday, I was craving some sort of cinnamon something, and so I dug up a recipe I found a while ago for Donut Muffins. I omitted the nutmeg (I’m just not much of a fan), and instead substituted about a teaspoon and a half of cinnamon. I also added some additional milk to the recipe because it was just SO thick. I then baked them up in my mini muffin tin, and got adorable little mini donut muffins; they look just like doughnut holes.
Then, because there wasn’t enough cinnamon yet, I added a couple of shakes of it to the glaze I made. It was just powdered sugar, milk, vanilla, and cinnamon–really simple.
Once they cooled, I dunked each mini donut into the glaze and put them aside to set. Two of them happened to mysteriously disappear before I took this picture. I wonder what happened to them.
They are SO yummy. I might try a plain batch next time, just for kicks and giggles.