Cinnamon Roll Muffins

These gooey cinnamon roll muffins are a great substitute for more traditional and time consuming yeast-based cinnamon roll. Once you combine wet and dry ingredients for these muffins, do not over mix the dough (overworking the dough will result in dense muffins). And the hint of cardamom and the freshness of the orange zest make these muffins distinguishable--the perfect addition to a wintery Sunday morning breakfast. 

Cinnamon Roll Muffins
Makes 12 muffins

For the Dough:
½ cup light brown sugar

1 teaspoon baking soda

½ teaspoon fine sea salt
Seeds from ½ vanilla bean
1 large egg

1 cup buttermilk
3 cups unbleached all purpose flour, plus flour for rolling

For the Filling:
1 cup light brown sugar

1 teaspoon ground cinnamon

1 tablespoon ground cardamom
Finely grated zest of 1 orange
pinch of fine sea salt
½ cup (about 2 ounces) pecans, finely chopped
4 ounces (1 stick) unsalted butter, softened

For the Icing:
1 cup powdered sugar, sifted
3 tablespoons milk
½ teaspoon pure vanilla extract  

Directions:
Position a rack in the center of the oven and preheat to 375 degrees. Lightly coat a muffin tin with nonstick cooking spray and set aside.

Spread the pecans on another baking sheet and toast until golden brown, about 8 minutes. Let the nuts cool to room temperature and finely chop. Set aside until ready to make the cinnamon roll filling


In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined. 


For the filling: In a small bowl, combine brown sugar, cinnamon, cardamom, orange zest, salt and pecans.

Turn the dough out onto a lightly floured work surface and lightly knead. Roll the dough into a 12-inch by 24-inch rectangle. Spread the rectangle with butter, leaving a ¼ inch margin at the long side of dough. Sprinkle with the cardamom and orange zest mixture. Roll the dough into log beginning with the wide side. Using a sharp knife cut the log into 12 muffin rolls. 


Place rolls in the prepared muffin tin and bake until golden brown, about 15 minutes. Allow the muffins to cool for 5 minutes before removing to a wire rack. 


For the Icing: In a small bowl, whisk powdered sugar, milk and vanilla until smooth. Drizzle the icing over the top of the muffins and serve warm.