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Cinnamon Roll Muffins with Goat Milk

This compact, delicious twist on the classic cinnamon roll is sure to be a new breakfast favorite! Featuring sugar, cinnamon, butter, and Summerhill Goat Milk, these cinnamon roll muffins are the perfect cozy treat as the weather turns cold.

Ingredients for Muffins

  • 1 cup Summerhill Goat Milk
  • 1 egg
  • 3 Tbsp melted butter
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3 tsps baking powder
  • 2 cups flour 

Ingredients for Filling

  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 tsp cinnamon
  • 4 Tbsp melted butter

Ingredients for Icing

  • 1 cup powdered sugar
  • Dash of vanilla
  • 1 Tbsp (or more) of Summerhill Goat Milk

How to Make It


-Preheat Oven to 400 degrees. Grease a standard 12-cup muffin tin.

-Sift together the dry ingredients for the muffins in a large bowl (flour, sugar, salt, and baking powder). In a small bowl, stir together the wet ingredients (milk, butter, vanilla, and egg). Slowly add the wet ingredients to the dry and mix until just combined.

-Mix together the ingredients for the filling, and then fold half of the mixture into the batter. 

-Scoop the muffin mixture into each muffin tin until about half-full or 1/4 cup. Top with the remaining filling.

-Place muffins in a preheated oven for 12 minutes (or until the toothpick comes out clean). 

-Remove muffins from the oven and let cool for a bit until transferring them onto a wire rack. 

-While muffins are cooling, mix together the ingredients for the icing. Drizzle the icing on top, and serve warm.


Goat Milk vs. Cow Milk

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