DOUGH

1. Combine warmed milk, honey, and yeast in the bowl of a stand mixer or a large mixing bowl.
2. Let the yeast proof for about 5 minutes, until the mixture has bubbles and looks kind of foamy.
3. Add eggs and mix. 
4. Add flour, melted butter, and salt to the bowl and mix until all flour is incorporated and the dough has come together and is completely mixed. 
5. Cover the bowl with a tea towel and let rise at room temperature for 1 hour. Enriched dough doesn't rise as much as regular dough, but you'll still notice a visible rise in the dough, even if doesn't quite double in size.

PREPARE FILLING

1. While the dough is rising, prepare the cinnamon-sugar filling.  Combine brown sugar, sugar, and cinnamon in a bowl until well combined and there are no clumps. Set aside until ready to use.

FORMING MUFFINS

1. If using a metal muffin pan, butter the muffin cups.
2. Roll the dough out into a 19 inch x 8 inch rectangle. Use a knife or pastry scraper to straighten the edges allowing for even strips and less waste when cutting.
3. Spread the melted butter evenly over the dough, make sure you go all the way to the edges.
4. Spread the sugar-cinnamon mix evenly across the buttered dough - again, going all the way to the edge. 
5. Fold the dough in half along the long edge. 
6. Measure and mark every 3/4 inch along the long side of the dough.
7. Using a sharp knife, cut along the marks so you have 24 - 3/4” wide strips.
8. Take one folded strip of dough in your hands, twist the ends in opposite directions ,and roll the twist around one finger.
9. Once rolled, place your finger into the middle of the buttered muffin cup and pull your finger out, tucking the end into the middle of the circle. NOTE: if using a silicone mini muffin tin, you don’t need to butter it first.   
10. Repeat until all strips are twisted and placed in the muffin pan.
11. Cover with a clean towel and let rise for about 30 minutes.
12. While the muffins are rising, preheat oven to 350°F.

BAKING CINNAMON TWIST MUFFINS

1. Lightly brush the muffins with heavy cream. 
2. Place in the preheated 350°F oven and bake for 13-15 minutes, or until the tops are lightly browned. NOTE: When using a silicone muffin pan the baking time may need to increase by 5-8 minutes.
3. Remove from the oven and remove the muffin twists from the muffin pans and cool on a wire rack. 

GLAZE

1. Once muffins have cooled for at least 10 minutes they are ready to glaze.
2. Combine powdered sugar, vanilla, and 1 Tablespoon milk in a medium mixing bowl and mix until combined.  
3. Continue adding milk a little at a time until you reach desired consistency.
4. Spread or drizzle over the cooled cinnamon rolls. NOTE: if you want to frost with a ‘thicker’ layer you may want to double the recipe and make sure you have a stiff consistency.
5. Serve.