These slightly sweet rolls, made with biscuit dough that encloses a chocolate cinnamon filling in a pretty swirl are easy morning buns made with no yeast and hardly any effort. What do you get when you cross a biscuit with a muffin? Biskins? Muffquits? Sorry, I got nuthin’. Whatever you want to call these, they should be on the menu tomorrow morning.
Mother’s Day: It’s tricky. Some of us have lost our mothers recently or not so recently. It reminds us that once again this year, we can’t see them or call them. Some of us are trying to become mothers and it’s not going well. It’s another day with another reminder of reaching for an outcome that we can’t control. And some of us are lucky ducks, really lucky ducks, because even without our own mothers in the frame, we can celebrate the joy of the children in our family. No matter how the day plays out, I hope there is plenty of sweetness to go around for all of you, dear readers.
One thing that’s not tricky? These cute little buns. You roll the dough into a large rectangle, cover it with melted butter and finely chopped chocolate, and roll it up into two logs. Slice the logs and set them in paper cups in a muffin tin. What more can you ask for?
Chocolate Cinnamon Swirl Muffins
Makes 12
Prep time: 25 minutes. Bake time: 25 to 30 minutes
FILLING
2 tablespoons brown sugar
6 ounces bittersweet or dark chocolate chips
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
3 tablespoons unsalted butter
1. In the bowl of a food processor, pulse the brown sugar, chocolate chips, salt, cinnamon, and cloves until the chocolate is coarsely ground. The chocolate should be in tiny pieces, not ground to a powder. If you don’t have a food processor, finely chop it with a chef’s knife.
2. In a microwave-safe container, microwave the butter for 30 seconds, or until melted, or melt in a pot over low heat on the stovetop. Set aside.
SWIRL MUFFINS
4 cups all-purpose flour
6 tablespoons granulated sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 cup (8 ounces/2 sticks) cold, unsalted butter, cut into 1/4-inch-thick slices
1 1/4 cups buttermilk, or more if needed
Extra flour (for sprinkling)
Confectioners’ sugar (for sprinkling)
1. Set the oven at 375 degrees. Line a 12-cup muffin tin with paper liners, or generously butter the cups. Have on hand a sheet of parchment paper that is 12 inches wide by 18 inches long.
2. In a large bowl that will hold all the dough, whisk the flour, granulated sugar, baking powder, baking soda, and salt to blend them.
3. Add the butter and toss with your hands to separate the pieces. With a pastry cutter or 2 dinner knives, cut the butter into the flour until the butter is in baby pea-size pieces.
4. Make a well in the center of the flour and pour in the buttermilk. With a fork, mix until the dough forms large clumps. Add more buttermilk, 1 tablespoon at a time, if the dough seems dry. With your hands, knead the dough in the bowl until it comes together.
4. Set the parchment paper on the counter with the short side facing you. Sprinkle the paper lightly with flour. Set the dough on the paper and pat it into a rectangle. Sprinkle it lightly with flour. Roll the dough into a rectangle that is 12 inches wide and about 18 inches long, or the same size as the parchment paper. Lift the dough from time to time to keep it from sticking to the parchment, adding a little more flour if needed. Sprinkle a little more flour on top of the dough if it starts to stick to the rolling pin.
6. Brush the dough with the reserved melted butter. Spread the chocolate filling on top and pat it into the dough with your hands.
7. With a large knife or pizza cutter, cut the dough in half horizontally. Each piece should be 12 inches wide by about 9 inches long.
8. Using the parchment as an aid, roll the piece closest to you into a log. With a large knife or bench scraper, cut the log into six 2-inch pieces. Set each piece, swirled side facing up, into the muffin cups. Repeat with the second piece of dough.
8. Bake for 25 to 30 minutes, or until golden brown. Set the muffin tin on a wire rack to cool. Turn the buns out of the pan and sprinkle with confectioners’ sugar.
Happy Mother’s Day, friends. I hope you have a lovely day with many hugs and sweet treats.
Until next time…
XXOO
Sally
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