cinnamon roll cupcakes

Directions

1. 1
   dissolve yeast and 1/4 cup of the sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy
2. 2
   mix in eggs, butter, salt and the rest of the sugar.
3. 3
   add flour and mix until well blended and the dough forms a ball.
4. 4
   turn out onto a lightly floured surface and knead about 5-10 times.
5. 5
   place in oiled bowl, cover and let rise in a warm place until doubled in size (about an hour).
6. 6
   turn dough onto a lightly floured surface again, cover and let rest for 10 mins.
7. 7
   meanwhile, in a small bowl, combine brown sugar and cinnamon.
8. 8
   also, line cupcake pan (with 24 cups) with liners and lightly spray over them with cooking spray.
9. 9
   roll dough into a 12x22 inch rectangle.
10. 10
    spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
11. 11
    roll up dough and cut into 24 rolls.
12. 12
    if you don't have a pastry cutter to do this, you can use dental floss.
13. 13
    place each roll in a cupcake liner.
14. 14
    you may have to unroll and reroll each roll to fit in tin.
15. 15
    cover and let rise until nearly doubled (~30 minutes) .
16. 16
    alternatively, allow to rise overnight in fridge.
17. 17
    meanwhile preheat oven to 400 F
18. 18
    bake rolls for about 10-12 minutes or until golden brown.
19. 19
    let rolls cool.
20. 20
    while cooling, you can make the frosting.
21. 21
    mix cream cheese and rest of butter (2/3 cup) using widow attachment of a mixer.
22. 22
    slowly add powdered sugar until desired consistancy is reached