Orange Swirled Cinnamon Roll Muffins (with Zero Calorie Sugar)

For the dough:

· 3 cups Flour

· 1/2 tsp. Salt

· 3/4 cup Warm Milk

· 2 1/4 tsp. Active Dry Yeast, about 1 package

· 3 tbsp. Extra Virgin Olive Oil

· 2 large Eggs, room temperature

For the filling:

· 3/4 cup Purecane Zero Calorie Brown Sugar Substitute

· 2 tbsp. Butter, softened to room temperature

· Zest of 1 Orange

· 2 tsp. Ground Cinnamon

· 1/4 tsp. Ground Nutmeg

For the icing:

· Purecane Confectioners Sweetener

· Milk of choice

· Orange Zest

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Day 1:

1. In a small bowl, whisk together the warm milk and active dry yeast. Set aside in a warm environment for 5 minutes, until foamy.

2. In the bowl of stand mixer, add the activated yeast, olive oil, and eggs to milk until well combined. Using the knead attachment, gradually add in the flour and salt. Let it knead for 8-10 minutes, until dough is smooth and pliable.

3. Transfer the dough to a lightly greased bowl and cover to rise in a warm environment for 1-2 hours, or until doubled.

4. Punch down the dough, then cover to set aside in the fridge overnight (8-12 hours).

Day 2:

5. In a medium-sized bowl, whisk together the filling ingredients.

6. Roll out the dough on a lightly floured surface into a 14x9" rectangle.

7.  Spread the softened butter over the dough, leaving a 1/4" margin along the edges.

8. Rub the brown sugar into the butter.

9. Tightly roll up the dough, trying the seal the edges best possible.

10. Cut into 12 equal-sized rolls with a serrated knife or cotton twine.

11.  Place them into a muffin tin that has been greased with butter.

12.  Cover and rest in a warm environment for 30 minutes - 1 hour, until doubled in size.

13.  Bake at 350F for 15-20 minutes.

14.  In the meantime, make the icing by whisking together the confectioners sugar and milk util your desired thickness.

15.  Once the cinnamon roll muffins have cooled, drizzle with the icing and orange zest. Enjoy!  

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