Cinnamon Roll Muffins With Vanilla Icing

Ingredients

Muffins

• 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

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

Icing

• 2 cups powdered sugar sifted
• 3 Tablespoons whole milk
• ½ teaspoon vanilla

Instructions

Muffins

1. In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt.
2. Heat milk and butter over low heat until butter melts.
3. Cool to 120℉-130℉ (49℃-54℃).
4. Pour over flour mixture.
5. Turn mixer on low speed.
6. Add egg.
7. Mix on low for 1-2 minutes.
8. Increase speed gradually to medium high.
9. Knead until dough is smooth and elastic, about 10 minutes.
10. 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℉/21℃.)
11. Allow to rise at warm room temperature until doubled in bulk, about 1-1½ hours.

Filling

1. Combine all ingredients in a small bowl.
2. Beat with an electric mixer until smooth and creamy, 1-2 minutes.
3. Assembly
4. Spray muffin tins with baking spray. Set aside.
5. Roll dough into an 10 inch x 18 inch rectangle on a lightly floured surface.
6. Spread filling over top of dough, going all the way to the edges.
7. Starting with the long side of the dough, roll up jelly-roll style.
8. Cut roll into 1 inch slices.
9. Place in prepared muffin tins.
10. Cover with plastic wrap and let rise at room temperature until nearly doubled, about 1 hour.
11. While dough is rising, heat oven to 350℉ (175℃).
12. Bake for 15-18 minutes, until golden brown.

Icing

1. Combine all ingredients in a medium bowl.
2. Whisk together until smooth.
3. Drizzle on muffins.