The best way to start your day! These soft and delicious Cinnamon Roll Muffins are individual versions of the classic tear-and-share cinnamon roll, which make these muffins the perfect breakfast treat for any day of the week. Simple delicious!
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 1½ teaspoons instant yeast
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 large egg, room temperature
- 2 cups powdered sugar, sifted
Filling
- ½ cup salted butter, room temperature
- ½ cup brown sugar, firmly packed
- 2½ Tablespoons all purpose flour
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt.
- Heat milk and butter over low heat until butter melts.Cool to 120℉-130℉.
- Pour over flour mixture.Turn mixer on low speed.
- Add egg.Mix on low for 1-2 minutes.Increase speed gradually to medium high,Knead until dough is smooth and elastic, about 10 minutes.
- Place in a covered container that has been sprayed with cooking spray. (Alternately, place in a bowl that has been sprayed with cooking spray and place in proofing box with water tray set to 78℉.)
- Allow to rise at warm room temperature until doubled in bulk, about 1-1½ hours.
- Filling: Combine all ingredients in a small bowl.Beat with an electric mixer until smooth and creamy, 1-2 minutes.
- Assembly: Spray muffin tins with baking spray. Set aside.
- Roll dough into an 10 inch x 18 inch rectangle on a lightly floured surface.
- Spread filling over top of dough, going all the way to the edges.
- Starting with the long side of the dough, roll up jelly-roll style.
- Cut roll into 1 inch slices.
- Place in prepared muffin tins.
- Cover with plastic wrap and let rise at room temperature until nearly doubled, about 1 hour.
- While dough is rising, heat oven to 350℉.
- Bake for 15-18 minutes, until golden brown.sprinkle them immediately with plenty of sugar.Enjoy!
