How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Apple Cinnamon Roll Muffins?

You need 24 ingredients. The key ingredients include: FOR THE ROLLS:, 3 cups All-purpose Flour, 1 Tablespoon Granulated Sugar, 1-1/2 teaspoon Baking Powder, and more.

Is Apple Cinnamon Roll Muffins suitable as baking & desserts?

Yes, Apple Cinnamon Roll Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Apple Cinnamon Roll Muffins?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Cinnamon Roll Muffins Recipe

Name: Apple Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROLLS:; 3 cups All-purpose Flour; 1 Tablespoon Granulated Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Fine Sea Salt; 1 cup Buttermilk; 1/4 cups Unsalted Butter, melted; FOR THE FILLING:; 1/2 cups Brown Sugar; 1/2 cups Granulated Sugar; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Fine Sea Salt; 1 Tablespoon Melted Butter; 1/2 whole Apple, Skins Removed And Finely Minced; FOR THE GLAZE:; 1/2 cups Apple Cider (or Pureed Apple); 1/4 cups Confectioners Sugar; 2 Tablespoons Honey; 1 Tablespoon Vanilla Extract; 1/2 teaspoons Ground Nutmeg; 1 whole Cinnamon Stick

1

For the rolls:

2

Preheat your oven to 400 F and spray a 6-count muffin pan (or the middle six molds of a 12-count muffin pan) with non-stick baking spray. Set aside.

3

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt. Set aside.

4

In a small bowl, combine the buttermilk and slightly-cooled melted butter. Slowly fold the buttermilk/butter mixture into the flour mixture. Stir until the ingredients are combined and the dough takes on a stringy consistency. If you have a stand mixer, attach the dough hook and transfer the dough to the bowl of your stand mixer. Knead the dough for 2-3 minutes or until it is smooth and easy to handle. If you do not have a stand mixer on hand, then knead the dough in the bowl with your hands for about a minute (make sure to flour your hands as the dough is sticky).

5

For the filling:

6

Combine the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, butter and minced apple. Mix to combine with a fork and set aside.

7

Dump the dough onto a generously-floured work surface and flour the top of the dough as well. With your hand press the dough into a 13x9 inch rectangle (give or take an inch). Spread the filling onto the dough, leaving a 1 inch border around the edges.

8

Roll up the dough, starting with the shorter end, rolling it very carefully and tightly, into a log (this can get messy, so have a scraper on hand just in case the dough begins to stick to the work surface. Once rolled, cut the log into 6 equal pieces. Place each piece (cut side down) into the muffin tins. If you would like smaller muffins, then cut 8-10 pieces and spray 2-4 more muffins molds.

9

Bake the muffins at 400 F for 25-30 minutes or until they begin to brown slightly.

10

While your muffins are baking, prepare your glaze. In a small saucepan, combine the apple cider, confectioners' sugar, honey, vanilla extract, nutmeg and cinnamon stick. Bring to a boil and lower the heat to a simmer. Let the mixture reduce for about 25-30 minutes or until the glaze reaches your desired consistency.

11

When they are done remove your muffins from the oven, set the pan on a wire rack and allow them to cool for 5-10 minutes. Then remove them from the pan and lightly drizzle the glaze on top or serve on the side for dipping. Enjoy!

Apple Cinnamon Roll Muffins

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