Lady Behind The Curtain - Cinnamon Toast Mini Muffins

At first I was going to call this recipe Mini Cinnamon roll Muffins. But after I made them and ate them I decided they tasted just like cinnamon toast. Made with loads of butter, sugar and cinnamon.  These cinnamon toast mini muffins will take you back to your childhood when you would sit at the kitchen table while Mom fixed you the BEST cinnamon toast for breakfast.  These are perfect to serve at your next Continental Breakfast or Luncheon.  TIP:  Make these days before your event and freeze them.  They are just a crunchy as the day they were first baked.

Cinnamon Toast Mini Muffins

Prep Time: 40 minutes

Cook Time: 13 minutes

Total Time: 53 minutes

Yield: Makes 32 Mini Muffins

Cinnamon Toast Mini Muffins

Tastes just like cinnamon toast!


    For the Dough:
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons shortening
  • 2/3 cup plus 3 tablespoons milk
  • For the Filling:
  • 1/2 plus 2 tablespoons cup unsalted butter, melted and divided
  • 2/3 cup granulated sugar, plus extra for sprinkling
  • 1-1/2 teaspoons ground cinnamon


    For the Dough:
  1. Preheat oven to 425 degrees.
  2. Line mini muffin tins with 32 cupcake liners.
  3. Mix together flour, baking powder and salt.
  4. Blend in the shortening with a pastry blender or using to forks.
  5. Once the shortening is blended, add the milk.
  6. Mix until the dough makes a ball.
  7. Shape dough into a disk and divide into two separate pieces.
  8. Save one piece in the bowl the dough was mixed in and roll the other piece into a 17 inch x 12 inch rectangle (approximately).
  9. Repeat for other piece of dough.
  10. For the Filling:
  11. With a pastry brush apply 1/2 cup of the melted butter to the rolled dough.
  12. NOTE: The 1/2 cup butter should be enough butter for both pieces of dough. Liberally sprinkle sugar then cinnamon on top of butter.
  13. Starting with the 17 inch side, roll the dough like a cinnamon roll.
  14. Once the roll is finished press together to compact the inside and push the sides in (in the process of rolling the dough it will get longer then needed) this will help the roll to be stronger.
  15. Using a ruler measure down the roll and mark at every inch with the back of your knife.
  16. Once the roll is marked go back and cut through the roll.
  17. Place the pieces in prepared mini muffin tins.
  18. Using the pastry brush tap a little more melted butter on top of each cut roll and sprinkle with more sugar.
  19. Repeat this process with the other piece of dough.
  20. Bake for 13 minutes.


This is a LBC original!

Sheryl's NEW signature 2


Cinnamon Toast Mini Muffins — 19 Comments

  1. These look delicious. Plus, the best part – no yeast! I’ve never mastered using yeast! Thanks for linking up to A Well-Seasoned Life’s Sweet Indulgences Sunday! Kim

  2. What great little muffins. I just love the little mini muffins, sometimes that is just enough for a cup of tea. Great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  3. Mmm, these look super good. Do you think, by any chance, they’d work if you made them in one of those mini cupcake maker ovens? I guess I could experiment and put them in the oven if the cupcake maker wasn’t working. :^)

  4. Wow! These look so good right now. I’ll be pinning them because I know I will think about them later and will want to make them. Thanks so much for sharing your recipe!

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