How To Make Easy Cinnamon Roll Muffins

Activate the yeast by mixing a pinch of sugar with warm water and adding active dry yeast. Stir and set aside to foam for about 8 minutes.

Crack one egg into a bowl and set aside.

In a heat-safe bowl, add 1/4 cup salted butter and microwave for 15 to 30 seconds to melt slightly.

In a large bowl, add 4 cups of all-purpose flour and 1/2 cup sugar. Make a well in the center.

Add the melted butter to the well, then add the egg.

In a separate bowl, mix 1 cup of lactose-free milk with the vanilla pudding mix until smooth, then add to the flour mixture.

Add the foamy yeast mixture to the bowl and mix until combined. If there are dry spots, add warm water a little at a time until the dough comes together.

Dump the dough onto a clean surface and knead until smooth. Form into a ball and place back in the bowl. Cover with a dish towel and let rise for 1 hour.

Prepare the filling by mixing 1 cup of packed brown sugar with 1 tablespoon of ground cinnamon and 1/4 cup of butter until it reaches a spreadable consistency.

Re-knead the dough and roll it out to approximately 15 by 18 inches. Cut off a piece for a different design and set it aside.

Spread the filling over the rolled-out dough, ensuring to cover the edges.

Fold the dough into thirds like a letter, then cut into strips to braid. Pinch the seams if necessary.

Braid the strips and roll each braid up, placing seam side down in a greased muffin tin. Use butter for greasing.

Equipment Needed

Spice Level:

Dietary

Allergens