Comments on: Cinnamon Roll Muffins

By: Janel

Janel — Sun, 28 Aug 2011 20:14:42 +0000

Thanks for the awesome recipe! I made the yeast recipe last night, however it tastes a little too yeasty to me. Do you think all 4 tsp of yeast is neccessary? Also, for the people who had issues with the muffins overflowing, i used both cupcake liners and home made parchment liners (from 5″ cut squares) the parchment was absolutely amazing! held all of the batter intact, and carmelized around the edges(perfect!) the cupcake liners were a disaster…

By: Sydni

Sydni — Tue, 10 May 2011 12:34:21 +0000

I made the first recipe but it did not turn out right at all and I’m trying to figure out what I did wrong. The only things I did differently were I left out the salt and I used Lactaid milk instead of regular milk. Could either of these cause it to turn out wrong? They didn’t rise at all and they just tasted wrong.

By: Holly

Holly — Tue, 12 Oct 2010 12:49:34 +0000

I tried making the rolled non-yeast ones last night. I wish I had tried the yeast ones instead! They came out very tough, and I didn’t knead the dough too long, followed the directions exactly. It wasn’t a muffin-y texture, more like bread that you reheated in the microwave too long..very tough. Won’t try that again!

By: Megan

Megan — Wed, 06 Oct 2010 01:35:31 +0000

Hey Kate!

I made them both in a two day bake-off with myself (I won too!) and you’re right about the yeast rolls being better. The others looked really beautiful, but the flavor of the yeast rolls was so much better, and the amount of effort was a lot less! Also, someone mentioned that their muffin cups overflowed – I’m obsessed with the fillings so I over stuffed both sets and mine too overflowed. However, it was mostly just the brown sugar filling mixture that spilled out so it was more than okay. I didn’t take any pictures of them for my own personal blog (bad Megan!) but I’ll be sure to mention you on there! Thanks for the great recipe!

Now on to Peanut Butter & Cream Cheese crepes…

Love the blog! M

By: Georgia @ The Comfort of Cooking

Georgia @ The Comfort of Cooking — Fri, 30 Jul 2010 15:49:19 +0000

Kate, This was the recipe that drew me to your blog in the first place! I made the “swirl” cinnamon roll muffins the other day, and they were incredible! You can see the picture of mine on my blog, The Comfort of Cooking. I’m also having a silicone muffin pan giveaway there, starting today – You should enter!

By: jennyjen

jennyjen — Fri, 02 Apr 2010 05:24:53 +0000

I love the icing beautifully drizzled over them! These look so yummy!

By: Jess

Jess — Sun, 31 Jan 2010 09:32:32 +0000

Hey
Im doing these for my food tech final!
So I hope there as good as they look!
I really wanted to do Cinnamon scrolls, but obviously dont have the time. So the muffins are perfect thankyou so much!

By: Allison

Allison — Fri, 24 Jul 2009 14:26:52 +0000

The yeast recipe is EXACTLY what I was looking for. I am about to make them right now for a week-long family vacation with 13 people. I wonder how long they will last…

By: kate

kate — Tue, 14 Jul 2009 20:01:46 +0000

Naglaa – I haven’t tried either recipe without eggs (or with an egg substitute) so I can’t say how it would turn out. Eggs generally act as a binder in baked goods so I’m not sure that it would bake properly if you left them out. I know that some people with egg allergies will substitute applesauce or mashed bananas in place of the eggs. I’ve not tried any substitutions with these recipes so I’m not sure how they would work. If you just don’t like the taste of the egg, I say that I couldn’t taste the egg at all. Let me know if you try any substitutions and how they work out.

By: Naglaa

Naglaa — Tue, 14 Jul 2009 16:11:34 +0000

what a delish recipe. This is the first recipe to view in your blog, and it made me view all the other … but I have 2 question as I want to make it right away …
1) Is it a must to use egg ? As I do not like taste of eggs appears in it.

Thanks you sooooooooo much for the whole entire recipes