Cinnamon roll muffins

If you like cinnamon rolls this recipe is for you. This is no knead, mess free yeast dough with beautiful cinnamon taste and vet sweet icing. The recipe comes from this website.

Ingredneits for 12 muffins:

• 210g flour
• 60g sugar
• 1/4 tsp salt
• 12g fresh yeast
• 175 ml warm milk
• 3 tbsp canola oil
• 1/2 tsp vanilla bean paste or vanilla extract
• 1 egg

Prepare baking tin, grease muffin tin holes. Set aside.

Sift the flour, sugar, salt into big bowl and whisk them together. Warm up the milk, dissolve the yeast in it. Pour this mixture into dry ingredients. Add the oil, vanilla and egg. Combine all ingredients together. Pour the liquid mixture into prepared earlier muffin tin. Set aside, let the batter rest for 15 minutes.

In a meantime prepare cinnamon filling.

Ingredienst for filling:

• 2 tbsp soft butter
• 100g brown sugar
• 3/4 tsp ground cinnamon
• pinch ground cardamon

Mix together the butter, brown sugar, cinnamon and cardamom in a small bowl using fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle this mixture evenly between top of each 12 muffin tin holes filled with batter and swirl in with  toothpick. 

Place into a cold oven, then set temperature for 180C. Bake for 20 minutes, until muffins are browned on the top and springy in touch. Some of the sugar on top may still be bubbling.

Cool for at least 30 minutes. In a meantime prepare icing.

Ingredienst for icing:

• 60g powdered/icing sugar
• 1-2 tbsp milk

Sift the icing sugar into a bowl, add 1 tbsp of milk and with a fork combine them. If the mixture is too thick you may add additional tbsp of milk, be careful it can not be too runny. Drizzle the icing over each muffin top. Serve warm. Enjoy !