Apple Cinnamon Roll Muffins

• FOR THE ROLLS:
• 3 cups All-purpose Flour
• 1 Tablespoon Granulated Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Fine Sea Salt
• 1 cup Buttermilk
• 1/4 cups Unsalted Butter, melted
• FOR THE FILLING:
• 1/2 cups Brown Sugar
• 1/2 cups Granulated Sugar
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Fine Sea Salt
• 1 Tablespoon Melted Butter
• 1/2 whole Apple, Skins Removed And Finely Minced
• FOR THE GLAZE:
• 1/2 cups Apple Cider (or Pureed Apple)
• 1/4 cups Confectioners Sugar
• 2 Tablespoons Honey
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoons Ground Nutmeg
• 1 whole Cinnamon Stick

1. For the rolls:
2. Preheat your oven to 400 F and spray a 6-count muffin pan (or the middle six molds of a 12-count muffin pan) with non-stick baking spray. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt. Set aside.
4. In a small bowl, combine the buttermilk and slightly-cooled melted butter. Slowly fold the buttermilk/butter mixture into the flour mixture. Stir until the ingredients are combined and the dough takes on a stringy consistency. If you have a stand mixer, attach the dough hook and transfer the dough to the bowl of your stand mixer. Knead the dough for 2-3 minutes or until it is smooth and easy to handle. If you do not have a stand mixer on hand, then knead the dough in the bowl with your hands for about a minute (make sure to flour your hands as the dough is sticky).
5. For the filling:
6. Combine the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, butter and minced apple. Mix to combine with a fork and set aside.
7. Dump the dough onto a generously-floured work surface and flour the top of the dough as well. With your hand press the dough into a 13x9 inch rectangle (give or take an inch). Spread the filling onto the dough, leaving a 1 inch border around the edges.
8. Roll up the dough, starting with the shorter end, rolling it very carefully and tightly, into a log (this can get messy, so have a scraper on hand just in case the dough begins to stick to the work surface. Once rolled, cut the log into 6 equal pieces. Place each piece (cut side down) into the muffin tins. If you would like smaller muffins, then cut 8-10 pieces and spray 2-4 more muffins molds.
9. Bake the muffins at 400 F for 25-30 minutes or until they begin to brown slightly.
10. While your muffins are baking, prepare your glaze. In a small saucepan, combine the apple cider, confectioners' sugar, honey, vanilla extract, nutmeg and cinnamon stick. Bring to a boil and lower the heat to a simmer. Let the mixture reduce for about 25-30 minutes or until the glaze reaches your desired consistency.
11. When they are done remove your muffins from the oven, set the pan on a wire rack and allow them to cool for 5-10 minutes. Then remove them from the pan and lightly drizzle the glaze on top or serve on the side for dipping. Enjoy!

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Taken from tastykitchen.com/recipes/breads/apple-cinnamon-roll-muffins/ (may not work)