CINNAMON ROLL MUFFINS

Ingredients:

FILLING

• 3 tablespoons butter, melted and cooled
• 1/2 cup light brown sugar
• 1 1/2 teaspoons ground cinnamon

DOUGH

• 2 cups flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 tablespoons butter
• 3/4 cup milk

ICING

• 1 cup powdered sugar
• 1–2 tablespoons milk

Instructions:

• Preheat the oven to 375° F. Coat a muffin tin with nonstick spray.

FILLING

• In a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.

DOUGH

• In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in the butter until combined. You can also use you hands for this. Slowly add in the milk and stir to combine, forming a dough. Turn the dough out onto a lightly floured surface and knead in any extra flour that didn’t mix in.
• Roll out the dough into a rectangle shape, approximately 1/4- inch thick. Spread the filling onto the dough evenly. Starting at the long end, tightly roll up the dough into a long log.
• Cut the dough into 2 1/2 -inch long pieces for large muffin-rolls.
• Place each piece into prepared muffin tins.
• Bake for 15-20 minutes, or until the centers are baked. Remove from the oven and place the pan on a wire rack to cool.

ICING

• Whisk together the powdered sugar and milk.
• Loosen the muffins from the pan using a butter knife. Place on a plate and pour the icing on each muffin.