Cinnamon Roll Muffins with Vanilla Icing
Serves 1835 mins prep45 mins cook
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!
0 servings
What you need
Instructions
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.View original recipe