Mini Muffin Cinnamon Rolls

Directions

• In a large bowl, heat butter and milk together until butter has melted. Cool slightly until only just warm then add in the yeast and sugar. Rest for about 5 minutes.
• In a separate bowl, whisk together the flour and salt. To the milk/butter/yeast mix, add in the yolk and whisk well to combine.
• Add in the flour mix and stir using a wooden spoon until a soft dough forms. Knead for about 5 minutes either in the bowl or on a lightly floured surface.
• Cover dough loosely with plastic wrap or a damp towel and rest for 10 minutes.
• Once rested, turn on the oven to the lowest heat. Divide dough into 2 balls. Take each ball and roll into a 9 x 5 inch rectangle. Spread 1 tablespoon of butter onto each rectangle and then sprinkle the cinnamon sugar filling on top, each rectangle will take 2 tablespoons brown sugar, 1/2 tablespoon cinnamon and 1 teaspoon cornflour.
• Roll rectangle into a tight log, starting from the longer side, and cut each log into 8 pieces. Place one piece of rolled dough into a floured muffin tin hole filling 16 holes. If you only have 1 muffin tray then fill one up and use a regular cupcake tray for the rest. Cover trays well with plastic wrap and place into the warm oven to rise. Close the oven door and turn off the heat. Leave rolls to rise for about 30 minutes.
• After 30 minutes, remove rolls from oven and preheat oven to 180C. Bake rolls for 10 minutes until puffy and golden. Broil the tops if needed to make tops more crispy. Frost rolls as soon as they are out of the oven so the frosting melts into the cracks.
• For the frosting
• Whisk butter and cream cheese for 3 minutes on high until creamy. Add in icing sugar and vanilla. Whisk for an extra minutes until fluffy.
• Spread over warm cinnamon roll muffins and serve.