Rolled Cinnamon Roll Muffins

Rolled Cinnamon Roll Muffins
originally found on rubyglen.com
makes 1 dozen muffins

1 cup buttermilk, or 1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour
Filling:
2 Tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
Icing:
1 cup powdered sugar
1-2 tbsp milk or cream

Directions:
Pour milk into a measuring cup and add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two.

Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake at 375° Fahrenheit for 20 minutes or until golden brown.Allow the muffins to cool for 5 minutes and then remove from the muffin tins. Drizzle with icing (if using) when cool.

Recipe Source: Taste and Tell