Cinnamon Swirl English Muffins

Steps

Make the Cinnamon-Sugar Filling

1. 1

   Make the filling: In a small bowl, mix the brown sugar, cinnamon, very soft butter, kosher salt, and vanilla extract until a smooth, spreadable paste forms. Set it aside at room temperature.

Make the English Muffins & First Rise

2. 2

   Make the dough: Add the lukewarm water, lukewarm milk, granulated sugar, honey, and cooled melted butter to the bowl of a stand mixer fitted with the dough hook.

3. 3

   Add the bread flour, kosher salt, and instant yeast. Mix on low speed for about 1 minute, until combined but still shaggy.

   Start 1-minute timer
4. 4

   Cover the dough and let it rest for 20 minutes so the flour can fully hydrate.

   Start 20-minute timer
5. 5

   Knead on medium-low speed for 5–6 minutes, until the dough is smooth and elastic while remaining very sticky but cohesive.

   Start 6-minute timer
6. 6

   Turn the dough onto a well-floured surface. Using greased hands, gently pat or stretch it into a rough rectangle about ½–¾ inch thick.

7. 7

   Spread small dabs of the cinnamon-sugar filling randomly over the dough, leaving visible areas of bare dough.

8. 8

   Fold the dough in on itself to fully enclose the filling, bringing the edges toward the center and folding until all the cinnamon sugar is sealed inside.

9. 9

   Gently knead the enclosed dough by hand just until the filling begins to break through and create visible streaks. Stop while the dough looks marbled and messy rather than evenly colored; it will be sticky and imperfect.

10. 10

    Gather the dough into a loose ball and place it in a well-greased bowl. Cover with plastic wrap and let it rise at room temperature for 1½–2 hours, until puffy, jiggly, and about doubled in size.

    Start 2-hour timer

Shape & Second Rise

11. 11

    Line a sheet tray with parchment paper. Turn the dough onto a well-floured surface and divide it into 8 equal pieces.

12. 12

    Shape each piece into a ball by pinching the ends together and rolling it on a clean, unfloured surface to seal. Gently press each ball into a round. The dough may be sticky and uneven because of the filling.

13. 13

    Dip both sides of each round into the semolina or cornmeal, pressing down so the coating adheres.

14. 14

    Place the coated muffins on the prepared tray with space between them. Loosely cover with plastic wrap and let them rise for about 1 hour, until noticeably puffy.

    Start 1-hour timer

Cook & Bake

15. 15

    Preheat the oven to 350°F (180 °C) (175°C (350 °F)).

16. 16

    Heat a cast-iron skillet or griddle dry, without oil, over medium-low heat for 2–3 minutes.

    Start 3-minute timer
17. 17

    Working in batches of 3–4 muffins, depending on the pan size, cook them for 4–5 minutes per side, maintaining medium-low heat so the crust browns slowly without burning.

    Start 5-minute timer
18. 18

    Transfer the seared muffins to a parchment-lined baking sheet.

19. 19

    Bake for 8–10 minutes, until the centers are fully cooked and reach an internal temperature of about 200°F (93 °C).

    Start 10-minute timer
20. 20

    Let the muffins cool for 20–30 minutes before splitting. Split each one by piercing around the edge with a fork and pulling it apart to create classic nooks and crannies.

    Start 30-minute timer