Easy Cinnamon Roll Muffins

I remember taking a foods course in high school, where I learned that the secret to good marinara sauce is a few chocolate chips, and that the best cinnamon rolls need time to raise.  And, while I do want the best cinnamon roll, I rarely have the time, or the foresight, to make the dough ahead of time.  These muffins capture the yeast-dough essence of real cinnamon rolls while only requiring 30 minutes of raise time - during which you can whip up the topping ad clean up the kitchen.  The recipe below makes a dozen muffins or one 9 inch square cinnamon roll cake.  Just know that these were gone in less than 12 hours at my house, so I recommend making a double batch.

---Ingredients-----------------------------------------------------------

adapted slightly from Joy the Baker

1 1/2 c all purpose flour
1/3 c sugar
1/4 t salt
2 1/2 t active dry or rapid rise yeast
2/3 c warm milk (100-110F; low fat is fine)
3 T light olive oil
1/2 t vanilla extract
1 large egg

Filling/Topping
3 T butter, room temperature
2/3 c brown sugar
1 1/2 t ground cinnamon
pinch ground cardamom

Icing
1 c powdered sugar
1-2 T milk or cream

---Preparation-----------------------------------------------------------

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 30 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F.

Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.