When you place your cinnamon rolls in a muffin pan, they are not only darling, but they are soft and delicious. Every one feels like they are eating the ‘middle’ cinnamon roll. 

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Serving size: 20 cinnamon rolls

Prep: about 15 minutes

Bake: 350°

Bake: 20-25 minutes or until they start to brown

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Ingredients

1.5 cups milk

565 g (4.5 cups) whole wheat flour (I use fresh-milled 50% kamut and 50% hard white wheat)

2 tsp salt

1 tsp vital wheat gluten

1 egg

1/3 cup soft butter

1/3 cup honey

4 tsp yeast

butter, about 4 tbsp, reserved

cinnamon powder, about 1-2 tsp, reserved

brown sugar, about ½ cup, reserved

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Directions to make dough

1. Mix the flour and milk to start the autolyse.

2. Dump all of the ingredients on top and let that sit for 30 minutes, without mixing.

3. After 30 minutes, knead with a mixer (or by hand) for about 10 minutes.  Sometimes it is hard to hard to reach a window pain with all of these enrichments.

4. Cover and rest for about an hour or until dough doubles, or at least becomes soft.

 

To make pastries:

1. Roll it out into a rectangle.

2. Cover with your dough with butter (optional or place of top of the cinnamon rolls before baking), cinnamon powder, and brown sugar.

3. Roll, slice, place in cupcake liner in muffin pan.

4. Allow to rise in the muffin pan, covered.

5. Bake at 350° for 20-25 minutes or until they begin to brown.

6. Allow to cool.

7. Cover with frosting of your choice (optional, cream cheese frosting, buttercream, or a simple powdered sugar, milk, and vanilla).

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Options:
Tip 1: whip up just enough frosting for a little drizzle. It feels like love to your family, but it is a 'little' less sugar than the gorgeous magazine version where you can only see piles of white frosting. 

Tip 2: or alternatively, skip the frosting and call them naked cinnamon rolls, cause it's h… 

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Recommended tools:

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Pfaltzgraff Ceramic Muffin Pan

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