Cinnamon yeast roll muffins

Ingredients for 1 servings:

• ½ cube of yeast
• 1 tbsp sugar
• 125 ml milk
• 250 g flour
• 1 pinch of salt
• 1 m.-sized egg(s)
• 2 tbsp rapeseed oil
• 60 g almonds, whole with skin
• 100 g sugar, brown
• 100 g butter
• 2 tbsp honey, liquid
• 75 g sugar
• 1 tsp cinnamon
• Grease for the tray
• Flour for rolling out
• 12 paper baking cups

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the yeast with 1 tablespoon of sugar until liquid. Warm the milk to lukewarm. Combine the flour, salt, egg, and oil in a bowl; all ingredients should be at room temperature. Add the yeast and milk and knead everything into a smooth dough. Cover and let rise in a warm place for about 40 minutes. Grease a 12-hole muffin tin. Roughly chop the almonds. Melt the brown sugar with 50g of butter in a saucepan. Stir in the honey and spread the mixture on the bottom of the muffin tins. Sprinkle with almonds. Melt 50g of butter. Mix 75g of sugar and cinnamon. Knead the dough again, then roll out into a rectangle (approx. 35 x 40 cm) on a lightly floured surface and brush with the melted butter. Sprinkle the cinnamon-sugar mixture over the dough. Roll the dough tightly and cut into 12 rolls. Flatten the rolls slightly and place them in the tin. Let rise for about 10 minutes. Bake in a preheated oven at 175°C (fan 150°C, gas mark 2) for 20-25 minutes. Let cool completely and then arrange in paper baking cups.