They actually taste like cinnamon buns, too.
And they smell FAN-tastic.
Most of the time when I see recipes I like, I just bookmark them for later and make them whenever I remember. Occasionally, recipes loudly scream “Make me now!”.
This was one of those.
There aren’t any complicated process when making these muffins. No rolling. Only a 15 minute rise time. Easy.
And perfect for breakfast.
For the dough
1 1/2 cups plain flour
1/3 cup sugar
1/4 tsp salt
2 packages dry yeast (28g, 4 tsp)
2/3 cup warm milk
3 tbsp vegetable oil
1/2 tsp vanilla
For the cinnamon sugar
2 tbsp butter, softened
2/3 cup brown sugar
3/4 tsp cinnamon
Line a 12-hole muffin tin with paper cases.
To make the dough, mix flour, sugar and salt together in a large bowl and set aside.
Heat up your milk and add the dry yeast. Stir with a spoon until it is completely dissolved.
Add the yeast mixture, egg, vegetable oil and vanilla to the dry ingredients and mix until combined.
Divide the dough between the 12 lined muffin holes. Set aside for 15 minutes to allow it to rise.
Put all the butter, brown sugar and cinnamon in a medium bowl. Using a fork, mix until the butter is combined with the sugar and the mixture is crumbly.
Use a fork to swirl the cinnamon sugar into the dough a little, and sprinkle any leftover sugar over the top of the muffins.
Best eaten warm. Makes 12 muffins.