Cinnamon Roll Cupcakes

You know how much Nate loves cinnamon rolls. When I saw these I couldn't resist. These are a little time consuming since you have to wait to let them rise, but they were delicious! This recipe comes from Beantown Baker. This recipe makes 24 cupcakes.

Ingredients:
Dough-
2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour

Filling-
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened

icing if you want them frosted


Preparation:
Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour). After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners and lightly spray over the top of them with cooking spray. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.