Cinnamon Roll Muffins
These Cinnamon Roll Muffins (aka Cinnamuffins) are irresistibly soft, fluffy, and packed with warm cinnamon-sugar goodness. They have all the delicious flavors of a classic cinnamon roll but in a fun muffin form… I can’t stop eating them!
Prep Time: 30 minutes | Rise Time: 4 hours | Cook Time: 30 minutes | Total Time: 5 hours
Ingredients:
For the dough:
4 and 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1 and 1/2 cups milk
1/2 cup unsalted butter
2 and 1/4 tsp active dry yeast
1 large egg, room temperature
For the cinnamon sugar filling;
2 tbsp unsalted butter, melted
1/2 cup light brown sugar
1 tbsp ground cinnamon
For the cream cheese icing:
1 cup powdered sugar
1 tbsp cream cheese
2 and 1/2 tbsp milk
1/2 tsp vanilla extract
Pinch of salt
Instructions (yields 12 cinnamuffins):
In a large bowl, combine the flour, sugar, and salt together and set aside. Melt the butter and milk over low to medium heat. Remove from the heat and allow to cool down just a bit so when the yeast is added, it won’t die. (It should be warm, but not hot.) Add the active dry yeast. In the bowl of a stand mixer, add the egg and the butter-milk mixture and mix until incorporated. Slowly add the flour mixture into the butter mixture one cup at a time until the dough starts to pull away from the sides and form a ball.
Turn the dough out onto a well-floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover with a clean hand towel. Let rise in a warm place for 2-3 hours or until the dough has doubled in size.
While the dough rises, make the filling. Combine the sugar and cinnamon in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle.
Spread the melted butter over the dough. Sprinkle the sugar mixture over the butter, gently pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 12 even rolls. Generously grease a muffin tin and place each roll in each muffin cup, making sure the dough is all tucked into each cup.
Cover loosely with a hand towel/dishcloth and allow the rolls to rise for another hour.
Bake the cinnamon rolls at 350°F for 20-30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the icing. Using a hand mixer, beat the cream cheese, milk, vanilla, and salt until well combined. Slowly add in the powdered sugar and mix until smooth. Spoon the icing evenly over the warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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