Cinnamon Roll Muffins with Vanilla Icing

Instructions

Muffins

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 between 120 °F and 130 °F.

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 °F.)

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.

Putting It Together

Spray muffin tins with baking spray. Set aside.

Roll dough into an 10×18-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 °F.

Bake for 15-18 minutes, until golden brown.

Icing

Combine all ingredients in a medium bowl.

Whisk together until smooth.

Drizzle on muffins.