Cinnamon Roll Muffins

• ½ C / 2 sticks butter, softened

• 2 ⅔ C sugar, divided

• 2 eggs

• 4 C AP flour

• 2 t baking powder

• 1 t baking soda

• 1 t salt

• 2 C buttermilk

• 2 T cinnamon

Preheat commercial oven to 325 degrees. 

1. In a stand mixer, beat 2 C sugar and butter until mixed well. Add eggs and blend. 

2. In a separate bowl, mix flour, baking powder, baking soda, and salt. 

3. Add the dry mix alternately with buttermilk to the mixer stand until well mixed on the lowest setting. 

4. Add the dry mix alternately with buttermilk to the mixer stand until well mixed on the lowest setting. 

5. Paper-line and fill muffin cups with the batter just under halfway full. Using a tablespoon measuring spoon, sprinkle cinnamon sugar to cover the batter. Top with remaining batter. Sprinkle and cover again.

6. Bake for 20 minutes and remove to cool. 

Blend 1- 2 C confectioners sugar and a very small amount of milk to make an icing glaze. Use a piping bag to ice the completely cooled muffins. Any unused glaze can be sealed and saved for later.