Who doesn’t love a hot, gooey, sticky cinnamon roll?  Who also doesn’t have 24 hours of forethought and planning to make them happen from scratch?  Sorry, Alton, but prepping dough overnight and waking up before the rooster in order to have breakfast feels a little … well, prehistoric, to me.  As a result, I’ve been relatively obsessed with the idea of cinnamon roll muffins for awhile now.  The thought of cramming all that gooey cinnamon goodness into a neat little muffin cup (and cutting out the hours of preparation … and painful waiting!!) was almost too much to handle.

I finally narrowed my search down to two different recipes.  One recipe was invented by Nicole over at Baking Bites and adapted into muffin form by the always delightful Joy the Baker.  This version uses a yeasted dough that only calls for minimal rising time (if I can wait 15 minutes, you can wait 15 minutes).  You just scoop the dough into muffin pans and press the cinnamon sugar filling in with your fingers.  The other recipe doesn’t use a yeasted dough and instead uses a fairly basic muffin dough that can be rolled out, filled with the good stuff, cut into two inch pieces and baked in a muffin pan.

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