Zimt-Hefe-Muffins (cinnamon yeast muffins)
Cinnamon rolls baked upright in a muffin tin rather than laid flat in a dish, which gives each one a tall, defined swirl and a slightly crisp top instead of the softer, fused sides a tray of rolls develops. Packing the muffin cups only two-thirds full before the final rise is what leaves room for the dough to climb into a proper domed top instead of overflowing the tin.
Prep25 min
Cook20 min
Rest90 min
Servings4
Christoph's cinnamon yeast muffins, the cups packed only two-thirds full so the dough climbs into a domed top.
Ingredients
Written for a 7 cm round tin
Units
Temperature
Servings
Dough
- 400 g flour rounded
- 7 g instant yeast rounded
- 50 g sugar rounded
- 200 ml milk, lukewarm rounded
- 1 egg rounded
- 60 g butter, softened rounded
- 4 g fine salt rounded
Filling
- 60 g butter, softened rounded
- 80 g brown sugar rounded
- 12 g ground cinnamon rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, yeast, sugar and salt together in a bowl. Add the lukewarm milk, egg and softened butter. Mix and knead for 8 to 10 minutes, until smooth and elastic. Cover and let rise for 60 minutes, until doubled.
- Mix the softened butter, brown sugar and cinnamon into a spreadable paste for the filling.
- Roll the dough out into a large rectangle, about 5 mm thick. Spread the cinnamon filling evenly over the surface, leaving a small border.
- Roll up tightly from one long edge. Slice into 10 pieces.
- Place each piece cut-side up into a greased muffin tin cup, filling it only about two-thirds full.
- Cover and let rise for 30 minutes. Preheat the oven to 180°C (fan).
- Bake for 18 to 20 minutes, until deeply golden and springy to the touch. Let cool slightly in the tin before turning out.
Notes
- Fill the muffin cups only two-thirds full before the final rise. This leaves room for the dough to expand upward into a proper domed top; overfilled cups either overflow or bake into a flat, dense disc.
- Roll the filled dough up tightly. A loose roll lets the filling shift during proofing and baking, giving a muddled swirl instead of a clean, defined spiral.
- Baking upright in a muffin tin, rather than laid flat, is what gives these their taller shape and slightly crisp edges, distinct from a tray of standard cinnamon rolls.
- Best eaten warm the day they’re baked, though they reheat acceptably in a low oven.
Ingredient substitutions
- A simple glaze of powdered sugar and milk, drizzled over once cooled, is a common finishing touch.
- A handful of chopped walnuts or pecans mixed into the filling is a good addition.
- A cream cheese frosting instead of a glaze makes these closer to a classic American-style cinnamon roll.
From Christoph Mayer