Homemade Cinnamon Roll Muffins 
Ingredients
For the dough
4 cups all‑purpose flour, divided
⅓ cup granulated sugar
1 packet (2¼ teaspoons) rapid‑rise instant yeast
1 teaspoon salt
1½ cups whole milk
6 tablespoons unsalted butter
1 large egg, at room temperature
For the cinnamon sugar filling
¼ cup unsalted butter, softened to room temperature
⅔ cup light brown sugar, packed
1 tablespoon ground cinnamon
Pinch of salt
For the cream cheese glaze
1 tablespoon cream cheese, softened
1½ cups powdered sugar
2–3 tablespoons milk
Pinch of salt
¼ teaspoon vanilla extract
Instructions
Make the dough
In a large mixing bowl (use a stand mixer with the dough hook or a hand mixer with beaters), combine 2 cups of the flour, the granulated sugar, instant yeast, and salt. Mix briefly to combine.
In a microwave‑safe bowl, combine the milk and 6 tablespoons of butter. Microwave in 20‑second bursts until the mixture is warm (about 110°F) and the butter is mostly melted. Do not let it get hot—if it is too hot, let it cool for a few minutes before proceeding.
Add the warm milk‑butter mixture and the egg to the dry ingredients. Beat on low speed, gradually increasing to high, until completely combined, about 2 minutes.
Scrape down the sides of the bowl. Add 1 more cup of flour and beat until combined. Gradually add the remaining 1 cup of flour, a little at a time, until the dough begins to pull away from the sides of the bowl and forms a ball.
Turn the dough out onto a well‑floured surface. Knead for about 10 minutes, until the dough is smooth and elastic. To test, stretch a small piece of dough between your fingers—it should stretch thin without tearing (this is called the windowpane test).
Lightly oil a large bowl. Place the dough in the bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft‑free place for 1 hour, or until doubled in size.
Make the filling and shape the rolls
While the dough rises, make the filling: In a small bowl, combine the brown sugar, cinnamon, and pinch of salt. Set aside.
Once the dough has doubled, punch it down. On a well‑floured surface, roll the dough into a large rectangle, approximately 18 inches by 12 inches.
Spread the ¼ cup of softened butter evenly over the entire surface of the dough, all the way to the edges. Sprinkle the cinnamon‑sugar mixture evenly over the butter, then gently press the filling into the butter with your fingertips.
Starting from the long end (the 18‑inch side), roll the dough tightly away from you into a log. Pinch the seam along the bottom edge to seal.
Use unflavored dental floss or a very sharp serrated knife to cut the log into 12 even rolls (each about 1½ inches thick).
Generously butter all 12 cups of a standard muffin tin (use softened or melted butter, applied with a pastry brush). Place one roll into each muffin cup, tucking the end of the swirl underneath so it is fully contained in the cup.
Cover the muffin tin loosely with a kitchen towel. Let the rolls rise for another hour, until doubled in size and puffed above the rims of the muffin cups.
Bake and glaze
Preheat your oven to 350°F. Bake the rolls for 20 minutes, until they are golden brown and the centers are no longer doughy (a toothpick inserted into the center of a roll should come out clean).
Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
While the rolls cool, make the glaze: In a microwave‑safe bowl, soften the 1 tablespoon of cream cheese by microwaving for 10–15 seconds. Add the powdered sugar, 2 tablespoons of milk, pinch of salt, and vanilla extract. Whisk until smooth. If the glaze is too thick, add the remaining 1 tablespoon of milk.
Spoon the glaze evenly over the warm rolls. Serve immediately.
Homemade Cinnamon Roll Muffins
