Cinnamon Roll Muffins

We enjoyed some unseasonably warm weather at the beginning of this week, in the upper 60's. Started some of my spring cleaning, it was so nice to hang out the bedding and curtains.

This morning we woke up to snow and ice, winter has returned.  

Perfect weather for something warm and gooey...

Cinnamon Roll Muffins
 

1/2 cup brown sugar

 1 teaspoon baking soda

  1/2 teaspoon salt

  1/2 teaspoon vanilla

  1 large egg

  1 cup buttermilk

  3 cups flour 

Filling

  2 tablespoons butter, softened

  2/3 cup brown sugar

  3/4 teaspoon cinnamon

Glaze

  1 cup powdered sugar

  4-6 tablespoons heavy cream

1. Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with cooking spray. Set aside.
2. Combine brown sugar, baking soda, salt, vanilla, and egg in a large mixing bowl. Whisk together until combined. Add butter milk and whisk until smooth and combined.
3. Add in flour and stir until dough comes together and starts to somewhat form it's own ball. Dough will be thick. Do not over mix. Stop once the flour is combined into the dough.
4. Sprinkle additional 1/3 cup (or less) flour on the counter top. Knead for 2 minutes. You may have to sprinkle some flour on top of the dough and your hands to help prevent sticking.
5. Roll out into a large rectangle (about 12" x 24"). Spread softened butter over the dough. Combine brown sugar and cinnamon together, for the filling, and sprinkle over the butter and gently pat down.
6. Start at the long side and roll up into a tight log.  Cut dough into 12 pieces and place each slice into a muffin cup.
7. Bake for 15 minutes (I took mine out at 14 minutes). Do not let them brown or over cook. The center might look slightly wet, the muffins should be puffy and have risen up, and be a light golden color.
8. Let cool for a few minutes before glazing. To make the glaze combine powdered sugar and heavy cream, and mix with a fork to combine. 
9. Warm up any leftovers in the microwave for about 15 seconds.

  ~Cheryl~