Source: Pink Parsley
Easy Cinnamon Roll Muffins
Joy the Baker, originally from Baking Bites
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons instant yeast
2/3 cup warm milk (100-110 degrees F)
3 Tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
For the topping/filling
2 Tablespoons butter, room temperature
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
pinch of ground cardamom
For the glaze
1 cup powdered sugar
3-4 Tablespoons heavy cream or half and half
Sift together the flour, sugar, and salt in a large mixing bowl. Dissolve the yeast into a measuring cup with the warm milk, then add to the flour mixture along with the vanilla, vegetable oil, and egg.Stir until very smooth.
Divide among 12 greased muffin tins, and allow to rest for 15 minutes.
Meanwhile, combine the butter, brown sugar, cinnamon, and cardamon with a fork. Divide the mixture among the muffins, using a fork to swirl it into the batter.
Place in a cold oven, then set the temperature to 350. Bake for about 20 minutes, or until the muffins are lightly browned around the edges, and they spring back with lightly pressed.
Allow to cool slightly; meanwhile make the glaze. Combine the confectioner's sugar with the cream, stirring well to combine. Drizzle over muffins before serving.
Serve immediately, or to reheat, microwave for 10-15 seconds.