My oldest daughter just graduated from high school, just went to her senior prom, just started her first summer job. This fall, she’ll be going away to university. I couldn’t be prouder of her. She has excelled academically and, more importantly, has developed into a kind, conscientious young women who I’m proud to send out into the world.
With my lovely daughter standing on the threshold of her future, here are some of my hopes for her:
“May God bless and keep you always
May your wishes all come true
May you always do for others
And let others do for you.
May you build a ladder to the stars
And climb on every rung
May you stay forever young.
Forever young, forever young,
May you stay forever young.
-from “Forever Young” by Bob Dylan
My sweet daughter loved these coffee cake muffins – both of my sweet daughters loved them! Make them for the people you love.
Cinnamon Roll Muffins
(from Une Gamine Dans La Cuisine)
For the filling:
2 Tbsp unsalted butter, melted
2/3 cup brown sugar
3/4 tsp ground cinnamon
For the dough:
1 cup buttermilk
1 egg, lightly beaten
zest from 1 orange
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
3 cups flour (and extra for dusting)
For the drizzle:
1 cup confectioners’ (icing) sugar
1/4 tsp ground cinnamon
2 – 3 Tbsp cream
Preheat oven to 375 degrees. Butter or spray a standard 12 cup muffin tin.
To prepare the filling, whisk together the brown sugar and cinnamon. Set aside.
To prepare the dough, in a separate small bowl, lightly beat together the buttermilk and egg. Set aside. In a large mixing bowl, combine the orange zest, brown sugar, baking soda, salt and vanilla. Whisk to combine. Add the buttermilk/egg mixture and, using a fork, mix everything together. Add the flour and mix the ingredients with a wooden spoon or spatula. Do not overmix.
Place the dough on a lightly floured surface and knead gently for about a minute. With a rolling pin, roll the dough into a 12″ by 18″ rectangle. (Don’t overwork the dough in either step, or it will get tough.)
With a pastry brush, coat the entire surface with the melted butter. Sprinkle with the brown sugar/cinnamon mixture, and gently press it into the dough.
Starting on the long side, begin rolling the dough into a tight log. If the ends are scraggly, cut them off. Cut the log into two equal pieces, then cut each of those into two pieces. Finally, cut each of these sections into three, for a total of 12 muffins. Place each one into the prepared pan, and bake for 13 – 15 minutes or until golden brown. Remove from the oven and let the muffins rest in the pan for about 5 minutes. Remove from pan and let cool completely before adding the drizzle.
For the drizzle, combine confectioners’ sugar, cinnamon and 2 Tbsp cream in a small mixing bowl until smooth. If it looks too thick, add a little more cream until thin enough to glaze. Drizzle mixture over the muffins to decorate.