CINNAMON ROLL MUFFINS

‍ Dough:

• ¾ cup warm whole milk 
• 1 Fleischmann’s RapidRise Instant Yeast package (1/4 oz)
• ¼ cup sugar
• 2 large eggs, room temperature
• ¼ cup unsalted butter, melted 
• 3 cups all-purpose flour
• ¾ teaspoon kosher salt

OR

• 1 Pound Pre-made pizza Dough, thawed (Trader Joe's or Whole Foods)

Filling:

• 2/3 cup light brown sugar
• 1- 1 1/2 tablespoons ground cinnamon
• ¼ cup unsalted butter softened
  

Cream Cheese Frosting:

• 4 oz whipped cream cheese, softened
• ½ teaspoon vanilla extract
• 2 tablespoons Heavy Whipping cream
• 3 tablespoons unsalted butter, room temp
• ¾ cup powdered sugar

Equipment:

• Standing Mixer/Hand Mixer
• Muffin Tin (not a cupcake tin as it is too small)
• Measuring cups
• Large spoon (preferably wooden)
• Plastic wrap
• Cooking spray (to spray the bowl for the dough)

Dough:

1. Pour the contents of 1 Fleischmann’s RapidRise Instant Yeast package into a medium-sized bowl.
2. Warm ¾ cup of whole milk in the microwave for about 20 seconds.
3. Add the warm milk to the bowl with the yeast and let it sit for 5 minutes.
4. Add in 2 large eggs, ¼ cup sugar, ¾ teaspoon kosher salt, and ¼ cup of melted unsalted butter to the bowl.
5. Mix with a mixer for about one minute.
6. Slowly pour in 1 cup of flour at a time to the wet mixture and mix on the lowest hand mixer or standing mixer setting until combined.
7. Change from the standard mixer attachment to dough hooks on the mixer and proceed to fully incorporate the dough together for an additional 3-5 minutes.
8. If the dough is overly sticky, add more flour until it reaches a good consistency.
9. Transfer the dough to a floured surface and knead for 2 minutes, then create a ball with the dough mixture.
10. Knead the dough for an additional 2-3 minutes.
11. Transfer the dough ball to an oiled bowl, cover with plastic wrap, and allow the dough to rise for 90 minutes or until doubled in size.
12. Once the dough has doubled, place it on a floured surface and roll it out into a friendly 12x8 - 14x9 decent-sized rectangle-oval shape (see photos).
13. Spread ¼ cup of softened unsalted butter on the dough, leaving a good ½ inch from the outside.
14. Sprinkle 2/3 cup of light brown sugar and 1-1½ tablespoons of ground cinnamon on top of the butter.
15. Press the mixture into the dough once finished.
16. Starting from the short side of the rolled-out dough, roll it up tightly.
17. Cut off 1 inch from each end of the rolled dough.
18. Cut the dough with a bread knife into 1-inch sections until you have around 8-9 pieces.
19. Preheat the oven to 350°F and place 1 piece each in a greased muffin pan or place each piece side by side in a 9x9 pan.
20. Cover with plastic wrap and let the mixture rise again for 30 minutes.
21. Once the dough has risen, remove the plastic wrap and bake for 20 minutes in the oven or until golden brown.

Cream Cheese Frosting:

1. Combine 4 oz of softened whipped cream cheese, 3 tablespoons of softened unsalted butter, ½ teaspoon of vanilla extract, 2 tablespoons of heavy whipping cream, and ¾ cup of powdered sugar in a mixing bowl.
2. Mix with a mixer on low until well combined.
3. Once the rolls are done, let cool for 5 minutes, then slather the frosting on top and serve.

Note: If using pre-made dough, skip to step 12

Enjoy!