baked goods, FASHION, My Recipes, RECIPES

New sweater and some cinnamon roll muffins

June 26, 2013


This morning I pulled on my new (quilt-like) sweater, which I’m really liking, thanks Topshop and I decided to try bake cinnabon, type muffin things. I have never made these before because every recipe I look up needs yeast then you have to wait like 4 hours for it to rise blah blah blah. I hate recipes that make you wait in-between for stuff like rising dough. When I decide that I want to make something I want to make it there and then. Know what I mean?




Anyway this particular recipe didn’t call for any yeast and so I dived right in. They were quick and easy to make BUT I’m not convinced by the taste of them, I think they came out a bit doughy and I’m not sure if it’s because I over kneaded or under-kneaded them, does anyone have any insight on this? They tasted nice and cinnamony, but they could of been softer and lighter, maybe I didn’t roll the dough out thin enough, who knows.





I really want to be able to make these, do any of you have a cool chelsea bun/cinnabon recipes that you are willing to share with me? Anna-Belle has passed on her mom’s recipe, which I’m still going to try, but I’m open to any more if they’re good.

Here is this recipe if you want to give it a whirl, I got it off The Baker Chick:


  • 1 cup buttermilk
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg
  • 3 cups flour plus more for dusting
  • Filling:
  • 2 tbsp. butter, room temperature
  • 2/3 cups brown sugar
  • 3/4 tsp. ground cinnamon
  • Icing:
  • 1 cup powdered sugar
  • 2-3 tbsp. milk or cream


  1. Preheat oven to 375° F.
  2. Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon – do not over mix!
  3. 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. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.
  4. Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
  5. Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
  6. Drizzle with icing (if using) when cool.


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  • fay June 26, 2013 at 12:54 pm

    I love your sweater! Did you buy it recently?
    Those rolls looks SO good I might just make em today 😀

  • Claudine June 26, 2013 at 1:03 pm

    Very cute jersey – looks so cosy.

    Should not have opened this post whilst on diet.

  • Natasha June 26, 2013 at 8:47 pm

    I saw your sweater or Instagram this morning and I really like it. I’ve been craving cinnamon rolls lately and I think I’ll make some this weekend with yeast and everything. I have two recipes you can try. The first one is a cinnamon role cake thing and it has a cinnamon mixture swirled in. It’s pretty good, but more cakey. And then my favourite is to make monkey bread with store bought dough. You get all the yeasty and cinnamon taste without any waiting. Add some milk to the pan so they don’t dry out and it also makes it more gooey.

  • Louise June 26, 2013 at 9:24 pm

    I really really like your jumper, friend.

  • Amber June 27, 2013 at 9:25 pm

    Made these today! Didn’t use enough cinnamon though. Feeling good and fat