Cinnamon Roll Muffins

For some reason, my daughter decided to look up "cinnamon roll muffins"- why that combination of words, I don't know! But these are really good. I used half white whole wheat, which made them a bit heavy, but still yummy. Even my "baked goods are only good with white flour" husband liked them!

Ingredients

1 cup buttermilk

1/2 cup brown sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla

1 egg

3 cups flour plus more for dusting (half white whole wheat)

Filling

2 tbsp. butter, room temperature

2/3 cups brown sugar

3/4 tsp. ground cinnamon

Icing

1 cup powdered sugar

2-3 tbsp. milk or cream

*we added 1/4 tsp. vanilla

Directions

Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!

Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing (if using) when cool.