Cinnamon Roll Muffins

Who doesn't enjoy a super yummy breakfast? I know I do. Breakfast is my favorite meal of the day! It might be because I only seem to have a real breakfast over the weekend. When that happens, it usually involves the Mr. taking me to our favorite diner for two eggs over easy, rye toast, extra crispy bacon, a side of two sausages (to share), and homefries boxed and ready to go for Quinn. Every once in awhile I crave something sweet and one such thing is these cinnamon roll muffins. Enjoy!

Ingredients:
For the Dough:
12 frozen dough balls (Frozen Rhodes rolls are the best) - thawed

For the Filling:
3 tablespoon butter, melted
2/3 cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons white sugar
1/3 cup chopped walnuts or pecans (optional)
small handful of raisins (optional)

For the topping
1 tablespoon butter
sprinkling of brown sugar
1/4 cup chopped nuts (optional)

Instructions:
1. Preheat oven to 350
2. Knead the thawed dough balls together into one large ball
3. Roll out the dough on a floured surface
4. Using a pastry brush, spread the melted butter over the entire surface of the dough

5. Evenly sprinkle the sugars, cinnamon, nuts, and raisins over the butter layer

6. Roll up the dough until you end up with a log
7. Cut the log into 1 inch rounds
8. Place the rounds in individual baking cups (cupcake liners)
9. Let rise for 30 minutes
10. Brush with additional melted butter and sprinkle with remaining sugar/nuts

11. Bake for 18 minutes, or until the tops are domed and golden
12. Drizzle with some simple icing if you please (I use the basic milk, powdered sugar, vanilla, etc. recipe)

Serve warm or cover in an airtight container for later. YUM! Leftovers can be reheated in the microwave.

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