Time is flying! I made these cinnamon roll muffins when Seth came up to visit last month. Seth is our 15-year-old, soon-to-be-16-year-old grandson.
I cannot believe he will be 16 next month. I first met David, before Seth was born. He’s grown up practically overnight!
Flashback To Bull Run Mountain Summer 2010:
David’s sons, Dustin and Brandon, were spending some time with us on the mountain. Of course, Dustin brought Seth along as he always did.
Anyway, David and I had just about finished cleaning up the kitchen after fixing supper of the boys. It was just about dark outside and we were all beat from a day spent on the river. Dustin and Brandon had disappeared to their bedrooms, for the night. As we were about to finish up, Seth came back inside the house from outside on the front porch. He asked where Dustin and Brandon were and when David told him he thought they had gone to bed already, Seth said, “they’re gonna miss that time when we go out on the front porch.” David and I chuckled. Every night we would go sit on the front porch and listen to the critters on the mountain, watch the lightning bugs and even call an owl. We even gave Seth a spotlight to shine down the mountain.
We didn’t realize just how much Seth had enjoyed going out in the evenings with us to sit on the front porch. That memory brings a smile to my face and makes my heart happy. I remember the front porch sitting with my grandparents too. Those days on the front porch were special days.
How can Seth be 16-years old in a few weeks? Time please slow down!
One night at the beginning of summer, Seth’s mama surprised David with a phone call. She was calling to ask if he still wanted Seth to come up and spend a week with him, this summer. Seth had been wondering and had mentioned it to her several times. I don’t have to tell you that phone call made David’s whole summer! He was so excited that Seth wanted to come up and stay with us again this summer. David arranged for the time off of work and drove four hours just to pick him up.
The two of them have a blast fishing on the Shenandoah River throughout the week. For these all day fishing trips, I like to try to make something for them to take on the canoe for breakfast. This year I chose these cinnamon roll muffins for David’s fishing trips with Seth. With these gooey, sweet muffins, you get all the cinnamony goodness of a cinnamon roll without the work. The muffins are swirled and topped with cinnamon, brown sugar and pecans and topped with a sweetened, vanilla, cream cheese frosting.
I read a quote once that said:
“What this world needs is more front porches, where people talk, live, laugh, and love.” ~ Unknown
Ain’t that the truth?
I highly encourage you to make a batch of these cinnamon roll muffins and enjoy them while sitting out on your porch with your family.
Enjoy making memories and the muffins!
Cinnamon Roll Muffins
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup sugar
- 3 tablespoons melted butter cooled slightly
- 1 egg
- 1 cup milk + more as needed
Topping and Filling:
- 1 cup brown sugar loosely packed
- 3 teaspoons ground cinnamon
- 1½ cups coarsely chopped pecans
- 3 tablespoons melted butter
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla extract
- Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin pan; set aside.
- Sift the dry ingredients together inside a large bowl. Whisk together the wet ingredients until well combined, in a separate medium-sized bowl.
- Make a well in the center of the flour mixture for the wet ingredients. Pour the egg mixture into the center of the well. Stir together until just combined.
- Combine all the topping and filling ingredients into a small bowl. Add half of the topping and filling mixture, by gently folding it into the muffin batter.
- Using a scoop or spoon, add about ¼ cup of the muffin batter into each muffin cup. Sprinkle each with the remaining half of the topping and filling mixture. Bake until muffins are done and a toothpick comes out clean when inserted, about 12 to 15 minutes. Remove from oven and cool about 5 minutes. Transfer carefully to a wire rack and allow them to cool completely.
- When the muffins have cooled, whisk together the frosting ingredients and spoon over the muffins and serve.