Cinnamon Roll Muffins

By efriend

Ingredients

• 1 C milk, heated to 115°F
• 1/2 tsp and 1/4C granulated sugar, divided
• 2 tsp active dry yeast
• 3 - 3 1/2 C all purpose flour
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1/4 C unsalted butter, melted
• 1/2 tsp cinnamon
• 1/4 C unsalted butter, melted
• 3/4 C light brown sugar
• 1 tsp cinnamon
• 1 C powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp water or milk

Details

Servings 12
Preparation time 10mins
Cooking time 10mins
Adapted from bakedbyrachel.com

Preparation

Step 1

Directions:

Heat milk to 115°F. Dissolve yeast and 1/2 tsp granulated sugar. Proof for 5-10 minutes.

To the bowl of a stand mixer add 3 cups flour, salt, remaining 1/4 cup granulated sugar, egg, vanilla and butter. Using the dough hook attachment, mix on low to combine ingredients. Slowly mix in yeast mixture. Increase speed as needed. Add additional flour one spoonful at a time until dough pulls away from the sides of the bowl and forms a ball. Transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.

Preheat oven to 350°F. Line 2 muffin tins with 6 liners each or grease 6 muffin tin cavities well per pan. Set aside.

On a silicone baking mat or a lightly floured surface, roll out dough to a 12x20-inch rectangle. Brush entire surface with butter. Sprinkle with brown sugar and cinnamon filling. Drizzle with any remaining butter.

Starting at a short end, tightly roll dough. Cut into 12 equal pieces, placing in prepared pan or liners. If using liners, place cinnamon roll in liner prior to placing in pan.

Allow to rise for 20-30 minutes more in a warm location.

Bake for 30 minutes or until internal temperature reaches 200°F. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, beat together glaze ingredients. Drizzle over cinnamon rolls.