Tender homemade cinnamon rolls made in a muffin tin! A fun addition to breakfast or brunch.
1Cmilkheated to 115°F
1/2tspand 1/4C granulated sugardivided
2tspactive dry yeast
3 - 3 1/2Call purpose flour
3/4Clight brown sugar
1-2Tbspwater or milk
Heat milk to 115°F. Dissolve yeast and 1/2 tsp granulated sugar. Proof for 5-10 minutes.
To the bowl of a stand mixer add 3 cups flour, salt, remaining 1/4 cup granulated sugar, egg, vanilla and butter. Using the dough hook attachment, mix on low to combine ingredients. Slowly mix in yeast mixture. Increase speed as needed. Add additional flour one spoonful at a time until dough pulls away from the sides of the bowl and forms a ball. Transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Preheat oven to 350°F. Line 2 muffin tins with 6 liners each or grease 6 muffin tin cavities well per pan. Set aside.
On a silicone baking mat or a lightly floured surface, roll out dough to a 12x20-inch rectangle. Brush entire surface with butter. Sprinkle with brown sugar and cinnamon filling. Drizzle with any remaining butter.
Starting at a short end, tightly roll dough. Cut into 12 equal pieces, placing in prepared pan or liners. If using liners, place cinnamon roll in liner prior to placing in pan.
Allow to rise for 20-30 minutes more in a warm location.
Bake for 30 minutes or until internal temperature reaches 200°F. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat together glaze ingredients. Drizzle over cinnamon rolls.
*If roll is leaning during baking period, this will cause filling to spill out and caramelize slightly to the pan and liner. Carefully remove from pan and liner.An original recipe from Baked by Rachel
Cinnamon Roll Muffins - https://www.bakedbyrachel.com/cinnamon-roll-muffins-vanilla-glaze/