Cinnamon Roll Muffins

I could be anywhere. I could be in a groovy cafe in the chic part of town, where the music is 'just right'. I could be tucked into a comfy nook reading the latest trendy mag, being tended to by beautiful wait staff bringing me great coffee and delectable Cinnamon Roll Muffins... But I'm in my kitchen with my slippers on... I love playing that game.


Cinnamon Roll Muffins

from Joy the Baker
Makes 12

For the Muffins:
1 1/2 cups plain flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoon active dry or rapid rise yeast
2/3 cup warm milk (37-43 degrees C)
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract

1 large egg

For the Filling/Topping:
30g unsalted butter, room temperature
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
pinch ground cardamom

For the Icing: 
1 cup icing sugar
1-2 tablespoons milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with the tip of a knife.)

Place pan into a cold oven, then set the oven temperature to 175 degrees C.

Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the icing sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.