Overnight Cinnamon Roll Muffins

Name: Overnight Cinnamon Roll Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 6 to 12 servings
Cuisine: American
Ingredients: 2 1/2 cups (313 g) all-purpose flour; 3 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1 cup (200 g) granulated sugar; 8 Tbs. (1 stick) (113 g) unsalted butter, melted and cooled slightly; 2 eggs, at room temperature; 3/4 cup (180 ml) whole milk, at room temperature; 1/4 cup (60 g) sour cream, at room temperature; 1 tsp. vanilla extract; 1/2 cup (63 g) all-purpose flour; 1/2 cup (110 g) firmly packed light brown sugar; 1 Tbs. ground cinnamon; 1/2 tsp. ground nutmeg; 4 Tbs. (1/2 stick) (56 g) unsalted butter, melted and cooled slightly; 6 oz. (170 g) cream cheese, at room temperature; 2 Tbs. unsalted butter, at room temperature; 1 cup (120 g) confectioners&rsquo; sugar; 1 tsp. vanilla extract

Prep Time: 25 minutes

Cook Time: 22 minutes

Servings: 6 to 12

Get the classic flavors of warm, freshly baked cinnamon rolls with the convenience of muffins in this delectable hybrid from Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine. Filled with an inviting blend of cinnamon and nutmeg that radiates through each tender bite, these muffins are only made better with a creamy dollop of frosting on top. Because you can do much of the work the night before, the muffins are perfect when you’re hosting a brunch during the winter holidays—both kids and adults will love them!

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Ingredients:

For the batter:

2 1/2 cups (313 g) all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup (200 g) granulated sugar
8 Tbs. (1 stick) (113 g) unsalted butter, melted and cooled slightly
2 eggs, at room temperature
3/4 cup (180 ml) whole milk, at room temperature
1/4 cup (60 g) sour cream, at room temperature
1 tsp. vanilla extract

For the streusel:

1/2 cup (63 g) all-purpose flour
1/2 cup (110 g) firmly packed light brown sugar
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
4 Tbs. (1/2 stick) (56 g) unsalted butter, melted and cooled slightly

For the frosting:

6 oz. (170 g) cream cheese, at room temperature
2 Tbs. unsalted butter, at room temperature
1 cup (120 g) confectioners’ sugar
1 tsp. vanilla extract

Directions:

To make the batter, in a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk together the granulated sugar and melted butter. Whisk in the eggs. Add the milk, sour cream and vanilla and whisk until smooth and combined. Gradually add the flour mixture, whisking until almost combined. Using a small spatula, scrape down the sides of the bowl, then fold until just combined and no dry streaks remain. (There may be small lumps, but do not overmix the batter.) Cover and refrigerate for at least 8 hours or up to overnight.

To make the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon and nutmeg. Stir in the melted butter until combined and the mixture is crumbly. Cover and refrigerate for at least 15 minutes or until ready to use.

Preheat an oven to 400°F (200°C). Line alternating cups of two 12-cup muffin pans with parchment paper liners or spray with baking spray with flour.

Let the batter stand at room temperature for 5 minutes. Reserve 1/4 cup (30 g) of the streusel. Carefully fold the remaining streusel into the batter until just combined. Divide the batter among the prepared muffin cups (about 5 Tbs. or 95 g each). Top each muffin with 1 tsp. of the reserved streusel. Fill the empty muffin cups two-thirds full with water.

Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C) and bake until the muffins are golden and a wooden pick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes more. Let the muffins cool in the pans for 10 minutes, then remove them from the pans and let cool completely on a wire rack.

To make the frosting, in another medium bowl, fold together the cream cheese and butter until smooth and combined. Stir in the confectioners’ sugar and vanilla until smooth. Spread the frosting on top of the cooled muffins. Makes 12 muffins.

Recipe courtesy of Brian Hart Hoffman, editor-in-chief and founder of Bake from Scratch