Cinnamon Roll Cupcakes

In the bowl of a stand mixer, combine 1 cup warm milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons salted butter, and 1 egg. Add in 3 cups all-purpose flour and attach the dough hook. Turn mixer on low until the flour begins to incorporate into the dough.

Increase speed to medium. Add more flour as needed until the dough pulls away from the sides of the bowl. The dough should be soft and tacky, but not sticky.

Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until doubled in size, about 1 hour.

Preheat oven to 350°F (180℃). Line a muffin tin with liners or lightly grease.

Punch down the dough and roll it into a 12×20-inch rectangle.

Spread 1/2 cup salted butter over the surface of the dough.

In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon ground cinnamon. Sprinkle evenly over the butter. Roll up the dough tightly lengthwise to form one long roll. Use a sharp knife to cut into 18 (1-inch) slices.

Place slices in the muffin tin and bake for about 15 minutes, until lightly browned on top.

While the rolls bake, make the frosting: use a hand mixer to whip 8 ounces cream cheese, 1/4 cup salted butter, and 1/2 teaspoon vanilla extract until light and fluffy. Add 2 cups powdered sugar ½ cup at a time and whip until thick and smooth.

Frost the rolls once cooled. Serve immediately, or cool and store for 4–5 days.