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Cinnamon Roll Muffins

Raise your hand if you love cinnamon rolls. Okay, now raise your hand if you love making cinnamon rolls....yeah, I don't virtually see any hands in the air right now. Cinnamon rolls are a pain to make. You know it. I know it. Your hungry kids who keep asking if they're done yet know it too.

I'm not saying they're not worth every hour the dough spends rising. It's just annoying having to wait so long to satisfy your craving. That's where these cinnamon roll muffins come in to save the day.

They only take 45 minutes to make from start to finish. Which is what, half the time it takes to make traditional cinnamon rolls? And their batter is actually a yeasted dough, so you're getting the full cinnamon roll experience here. No knock-offs. The dough rises for 15 minutes, after which you swirl in a delicious buttery cinnamon sugar filling, and then pop them in a cold, non-preheated oven. Why non-preheated?

So that the muffins will rise more as it preheats. Geniusss. This worked out great for me, by the way, since I always wait till the last minute to preheat my oven.

Anyways, so 20 minutes in the oven and out come phenomenally smelling cinnamon roll muffins. Unfortunately, you have to wait for them to cool, not to eat, but to drizzle on the glaze. So that part kind of blows.

But it's a small price to pay. I mean, you're getting all the delicious flavors and textures of a cinnamon roll in less than an hour without the hassle of kneading, rolling, or waiting. So, is there really room to complain? I think not, my dears.

Cinnamon Roll Muffins

Yield: 12 muffins
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1 and 1/2 cups all purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
4 teaspoons active dry yeast
2/3 cup warm milk
3 tablespoons vegetable oil
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 large egg

For the filling:
2 tablespoons unsalted butter, room temperature
2/3 cup brown sugar
3/4 teaspoon cinnamon

For the icing:
1 cup powdered (confectioners) sugar
pinch of vanilla powder (or 1/8 teaspoon vanilla extract)
1 and 1/2 tablespoons milk


Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together flour, sugar, and salt. In a measuring cup, dissolve yeast into warm milk. Add milk mixture, oil, vanilla, and egg to dry ingredients, and using a wooden spoon, stir together until smooth and well combined. Batter will be thick and dough-like. Divide batter evenly between prepared muffin cups. Let rise for 15 minutes.

Meanwhile, prepare the filling. In a small bowl, using a fork, mix together butter, brown sugar, and cinnamon until crumbly. Evenly sprinkle filling onto risen dough in each muffin cup, then use your finger to press it down into the dough and swirl it in.

Place muffin tin in a cold oven, then set the oven to 350 degrees F. Bake muffins for 20 minutes, or until edges are lightly browned. Remove from oven and transfer to a wire rack to cool.

Whisk together powdered sugar, vanilla, and milk until smooth and well-blended. Drizzle on top of muffins. Serve warm.

Adapted from Joy The Baker

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