Quick Cinnamon Roll Yeast Muffins

If you are craving the taste of warm cinnamon rolls but not the effort involved in making and rolling a brioche-type dough, these delicious Quick Cinnamon Roll Muffins* are the perfect solution: they are made with yeast but no fuss, all the rising happens in the oven as it preheats, they come out beautifully puffy, and with or without an icing glaze they will reward you with yeast-y cinnamon-y goodness; my only tip is to sprinkle the cinnamon filling on top since it falls as the dough rises (mine all ended up on the bottom of the muffin cups and I had to scrape it off and stick it back onto the muffins) oh, and if you're using instant yeast, as I did, use 3 teaspoons.

As you may have guessed, I wrote the post above during One-Sentence-Blog-Post-Week, but never managed to get it posted, mostly because I couldn't figure out how to post the recipe source info in one sentence! Here's the scoop on the recipe:

*The original recipe was from Fleischman's Rapid Rise Yeast, and was for a cinnamon bun bread/coffee cake. It was baked in that form and posted by Baking Bites, and then baked as muffins by Joy the Baker. But I found the recipe from my blog friend Margot, of Effort To Deliciousness, who made muffins. Once I saw the muffins, I couldn't consider the bread version!

{edit to add that these muffins have been Yeastspotted!}