Cinnamon Roll Muffins

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Fluffy and soft Cinnamon Roll Muffins with sweet vanilla icing...the nostalgic breakfast treat we're all craving this winter! These cinnamon roll muffins are just like the classic tear-and-share that we all know and love, but made into individual cinnamon rolls. Simply delicious!

4 Quick Tips For These Cinnamon Roll Muffins

01 The butter for the filling needs to be room temperature. 02 Check your yeast and make sure it’s in-date. 03 Remember to preheat your oven! 04 Place your dough near a warm oven to make it rise faster. White Line Get The Recipe!

In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.

Heat butter and milk over low heat until butter melts. Allow to cool to 120-130 degrees F.

Pour over flour mixture. Mix at low speed until ingredients are moistened, about 1 minute.

Add egg. Mix until combined. Increase speed to medium high. Knead until dough is smooth.

Allow to rise until doubled in bulk, 1-2 hours.

Combine all ingredients for the cinnamon filling in a medium bowl and beat until combined

Turn dough out onto a floured surface. Roll into a 10×18 inch rectangle. Spread filling over dough.

Starting with the long side, roll up jelly roll-style. Slice into 1 inch rolls. Place in prepared pan and let prove until doubled.

Bake for 15-18 minutes, or until golden brown.

In a small bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth.

Drizzle over warm rolls.

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