Easy Cinnamon Roll Muffins

Found at the Joy the Baker website. These are simple and incredible - I personally prefer them room temperature, I don't think they're as good warm as they are cooled down. Enjoy!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups flour
• 1⁄3 cup sugar
• 1⁄4 teaspoon salt
• 4  teaspoons active dry yeast
• 2⁄3 cup milk (110-115 degrees)
• 3  tablespoons  vegetable oil
• 1  egg
• 1⁄2 teaspoon vanilla
• 2  tablespoons butter, room temperature
• 2⁄3 cup brown sugar
• 3⁄4 teaspoon cinnamon
• 1  cup powdered sugar
• 1 -2  tablespoon milk

Directions

1. Combine flour, sugar, and salt.
2. Dissolve yeast in milk, then add mixture to dry ingredients with vegetable oil, egg, and vanilla.
3. Stir until smooth and well mixed.
4. Divide into greased muffin wells (do not use paper liners!), about 1 1/2 T. of dough per muffin - these will rise quite a bit, don't fill too full!
5. Let dough rest for 15 minutes in pan.
6. While dough is resting, combine filling ingredients - butter, brown sugar, and cinnamon.
7. Sprinkle on top of dough, swirl through with knife or press into the dough.
8. After the 15 minute rest time, place muffins into a COLD oven, and set temperature to 350 and the timer to 20 minutes.
9. Muffins will rise as the oven preheats. After 20 minutes, they should have risen and the cake should spring back when lightly touched.
10. Remove and let cool at least 30 minutes before glazing with the powdered sugar and milk.
11. You may want to place a cookie sheet in your oven under your muffin pan to catch any possible drips - the filling ingredients tend to bubble over if they're not pushed into the batter enough!