Cinnamon Roll Muffins

Cinnamon Roll Muffins
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If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.

1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 egg
3 to 3 1/2 cups flour
soft butter
sugar
cinnamon

Pour milk into a measuring cup and add the lemon juice or vinegar.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two.

Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers. (I like to use the cupcake papers because the papers make cleaning the muffin tin that much easier!)

Bake at 375 degrees Fahrenheit for 20 minutes or until golden brown.

Allow the muffins to cool for 5 minutes and then remove them from the muffin tins.

Recipe makes 1 dozen cinnamon roll muffins.

LeAnn R. Ralph is the author of books about life in the country: "Cream of the Crop (More True Stories from a Wisconsin Farm)" -- "Give Me a Home Where the Dairy Cows Roam" -- "Christmas in Dairyland (True Stories from a Wisconsin Farm)." You are invited to read sample chapters about life in the country, to order books and to sign up for the free newsletter from Rural Route 2, which always contains a couple of country recipes -- http://ruralroute2.com