Zimt-Hefe-Muffins (cinnamon yeast muffins)

Method

1. Whisk the flour, yeast, sugar and salt together in a bowl. Add the lukewarm milk, egg and softened butter. Mix and knead for 8 to 10 minutes, until smooth and elastic. Cover and let rise for 60 minutes, until doubled.
2. Mix the softened butter, brown sugar and cinnamon into a spreadable paste for the filling.
3. Roll the dough out into a large rectangle, about 5 mm thick. Spread the cinnamon filling evenly over the surface, leaving a small border.
4. Roll up tightly from one long edge. Slice into 10 pieces.
5. Place each piece cut-side up into a greased muffin tin cup, filling it only about two-thirds full.
6. Cover and let rise for 30 minutes. Preheat the oven to 180°C (fan).
7. Bake for 18 to 20 minutes, until deeply golden and springy to the touch. Let cool slightly in the tin before turning out.

Notes

• Fill the muffin cups only two-thirds full before the final rise. This leaves room for the dough to expand upward into a proper domed top; overfilled cups either overflow or bake into a flat, dense disc.
• Roll the filled dough up tightly. A loose roll lets the filling shift during proofing and baking, giving a muddled swirl instead of a clean, defined spiral.
• Baking upright in a muffin tin, rather than laid flat, is what gives these their taller shape and slightly crisp edges, distinct from a tray of standard cinnamon rolls.
• Best eaten warm the day they’re baked, though they reheat acceptably in a low oven.

Ingredient substitutions

• A simple glaze of powdered sugar and milk, drizzled over once cooled, is a common finishing touch.
• A handful of chopped walnuts or pecans mixed into the filling is a good addition.
• A cream cheese frosting instead of a glaze makes these closer to a classic American-style cinnamon roll.