Cinnamon Toast Muffins

We've just moved house a couple of weeks ago and are slowly settling in to life outside of boxes again! I have some time on my hands now as I've yet to begin job hunting - so am making the most of this time with Lil Miss J!

We made these oh so yummy Cinnamon Toast Muffins that I found on Pinterest to donate to a bake sale this morning. Here is the link to the recipe.  They are super quick to make and taste very yummy for such little effort.

My kitchen was filled with the most gorgeous aroma as these were baking merrily in the oven :)

Very Yummy Cinnamon Swirls

When I made my Cinnamon Pancakes back along, I ended up making far too much filling. So I bunged it into the fridge and everytime I opened the fridge door, there it was, goading me to try yet another cinnamon recipe.  Now how can I say no to that???? So I went and found meself a recipe for cinnamon swirls, which I absolutely adore.  However, just so you know, this recipe does not use the danish pastry that is normally used to make cinnamon swirls. 

I have at last managed to take pictures while baking, coz Little Miss J was fast asleep when I made these! So there are probably too many photos!!! 

This recipe makes about 15 - 16 swirls.

What you will need: -

For the dough: -

Self raising flour  250 g

Salt - a pinch

Unsalted butter, softened 90 g

Semi skimmed milk 170 ml

For the filling: -

Butter (melted) 55 g

Dark brown sugar 60g

Cinnamon 1 1/2 tbsp (this is very cinnamony...you can reduce this if you want)

For the drizzle: -

Icing sugar 60 g

Boiling water 2 tsp

Method: -

1.  Preheat oven to 210 degrees celsius/Gas mark 6.  Line a baking tray with greaseproof paper.

2.  Sift flour and salt into a bowl.  Add the chopped unsalted butter and mix using your fingertips until teh mixture resembles breadcrumbs.   Make a well in the centre and add almost all the milk.

3.  Using a palette knife, bring the mixture together until it forms a soft dough. You can add the remaining milk now if necessary.

4.  Turn the mixture out onto a clean work surface and knead briefly to make a smooth dough.

5. Roll the dough out into a rectangle, roughly 15 inches x 10 inches.  Spread the cinnamon filling with a palette knife leaving a little space around the edges.

6.  Gently lift the dough from one end and roll like a swiss roll. 

7.  Once rolled, I would suggest popping it in a bit of clingfilm and in the fridge for about 10 minutes.  I didn't do this and it was a bit fiddly to cut. 

8.  Once you take it out of the fridge, using a sharp knife, cut into slices roughly around 1 inch thick.  Place on your lined tray.  As you can see, mine lost a bit of their shape.  This should not be a problem if you bung it in the fridge for 5-10 minutes.

 9.  Place the swirls close together and bake in the preheated oven for about 15 minutes until lightly golden brown.  In a bowl, mix the icing sugar and the boiling water and beat till a smooth paste is formed.  Drizzle over the swirls when they are slightly cool.

And ta da - you have yourself some very yummy cinnamon swirls - even if I do say so myself!!!!

Cinnamon Pancakes

I can't stop with the cinnamon obsession. So when I read this recipe for cinnamon roll pancakes, I knew it would have to get tried out! This recipe was inspired by the lovely Nikki who blogs over at Chef in Training. Stop by and check out her awesome recipes.

I have made my own tweaks to the recipe and changed the measurements to read in grams as I struggle with the US system of measurements.  I also didn't ahve any cream cheese so made a honey and orange juice syrup.  I have reduced the filling quantities from Nikki's original recipe,  so you can check both recipes out and see which one works for you!

Little Miss J was my little helper for this one and she loved mixing it all up!

Enough chatter now - lets get on with it!

Cinnamon Roll Pancakes

For the pancake: 

Plain flour 110 g 

Baking powder 2 tsp

Salt 1/2 tsp

Corn oil 1 tbsp

1 Egg, lightly beaten

Semi skimmed milk 240 ml

For the filling: 

Butter (melted) 55 g

Dark brown sugar 60g

Cinnamon 1 1/2 tbsp (this is very cinnamony...you can reduce this if you want)

For the glaze: 

These measurements are an approximation as I pretty much just bunged everything together without measuring! 

Honey 4 tbsp

Orange juice, freshly squeezed 3 tbsp

Icing sugar 20 g

1. In a bowl, sift together the flour, baking powder and sugar.  In a separate bowl, whisk together the milk, egg and corn oil.  Add the wet ingredients to the dry ingredients stirring with a whisk to reduce the lumps.

2. For the filling, stir together the melted butter, brown sugar and cinnamon.  Place this mixture in a piping bag. I placed the bag in the fridge for five minutes.  

3. Mix together the honey, orange juice and icing sugar.  Best to add liquid ingredients to the icing sugar so that there are no lumps. 

You can follow the methodology over at Chef in Training.

And there you have it - isn't this just gorgeousness on a plate???

Thank you Nikki for a fab recipe!

This post was featured on Confessions of a Stay at Home Mommy
Homemaker on a Dime