Cinnamon Bun Muffins

I was going through my Google reader a few weeks ago and saw this post for Cinnamon Roll Muffins on the blog Cara's Creature Comforts. I said the name of the recipe out loud, and Jon stopped what he was doing, looked at me, and desperately pleaded, "make them now!!" He asked me to read off the ingredients while he went through the pantry to see what we had, and within 5 minutes he was out the door with a list on his way to buy the rest of the ingredients. Maybe he was having some sympathy cravings? I don't know what it was, but the man wanted the muffins! When he got back from the store, we made them together.

I'm not a baker, and don't own a rolling pin... so Jon improvised with a wine bottle. It did the trick!

Ingredients

1 c buttermilk
1/2 c brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3-3.5 c flour

Filling Ingredients (these are 1.5 times the original recipe based on Cara's recommendation, and I probably used even more than the amounts below as I didn't measure this part, but went on how it looked)

3 tbsp butter
1 c brown sugar
1 1/4 tsp cinnamon

Icing Ingredients

1 c powdered sugar
1-2 tbsp milk or cream (I used heavy cream)
Optional: splash of vanilla (I added it and liked the flavor it gave)

Directions

Measure the brown sugar, baking soda, salt, vanilla, and egg into a mixing bowl. Add the buttermilk, then the flour; stir until thoroughly combined into a dough.
Turn the dough out onto a lightly floured surface and knead for 2 minutes.
Roll the dough into a 12x24 inch rectangle and spread with the butter. Sprinkle with the brown sugar and cinnamon.
Roll the dough into a log beginning with the wide side. Stretch slightly. Cut into two-inch pieces and put these pieces into greased muffin tins or cupcake liners.
Bake at 375 for 20 minutes or until golden brown.
Allow the muffins to cool for 5 minutes and then remove from the muffin tins.
Drizzle with icing; reheat in microwave for 10 seconds if needed.