Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 packet active dry yeast
- 1 cup whole milk, lukewarm
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- Warm the milk and add the yeast to bloom for 5 minutes.
- Mix flour, granulated sugar, and salt in a bowl. Combine with melted butter, eggs, and the yeast mixture to form a dough.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Let the dough rise in a greased bowl covered with a damp cloth for about 1 hour.
- Mix cinnamon and brown sugar in a separate bowl. Roll the dough into a rectangle, spread butter, sprinkle filling, and roll into a log.
- Cut the log into segments and twist each, placing it in a greased muffin tin. Let rise for 30 minutes.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden.
- Whisk powdered sugar, vanilla extract, and a splash of milk for the glaze.
- Drizzle the glaze over the warm cruffins before serving.
Notes
Serve warm with coffee or tea. Store leftovers in an airtight container for up to two days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian