Cinnamon Roll Muffins

While no replacement for the real deal, these are a nice MUCH quicker alternative to cinnamon roll flavor in less than 1 hour including bake time! I got this recipe from A Dash of Sass. The only change I will make next time is to add more filling. But how cute are they? They look like cinnamon rolls in a muffin tin!

Rolled Cinnamon Roll Muffins

Adapted from Cinnamon Roll Muffins

Makes 1 dozen muffins

1 cup milk with 1 tablespoon of lemon juice or vinegar added to it (or 1 cup buttermilk)
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour

Filling: (**I would do this times 1.5 next time. I thought it was a bit dry due to lack of enough filling)
2 TBL butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon


Icing:
1 cup powdered sugar
1-2 tbsp milk or cream
(add some vanilla in if you like, just a splash)

Directions:
- Pour milk into a measuring cup and add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
- Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.
- Turn dough out onto a lightly floured surface and knead for a minute or two.
- Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.
- Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
- Bake at 375° Fahrenheit for 20 minutes or until golden brown.
- Allow the muffins to cool for 5 minutes and then remove from the muffin tins.
- Drizzle with icing (if using) when cool.
Serve warm!! (reheat in microwave if necessary!)