Cinnamon Roll Muffins

Last night, while lounging on the couch and watching TV, I searched for a few recipes for cinnamon rolls which I was going to make for this morning's breakfast. Joel left to go out with a friend, and my plan was to get started then so all I had to do when I woke up was bake them, but I decided I didn't really want to bake. I didn't end up waking up with enough time to make them this morning, since I have to be somewhere by noon, so instead I decided to make these muffins that I found on Pink Parsley. They were far easier and less time consuming to prepare than the cinnamon rolls would have been.

However, I think I made an error while making these. I used rapid rise yeast, which I think was the reason that these muffins flopped, in addition to the use by date being past expired. As they baked, the muffins rose to the top of each of the muffin cups, but after taking them out of the oven and allowing them to cool for a few minutes, they almost deflated. They sank about a quarter of the way back down the muffin cup. I pulled one out to try it and it was not as light and fluffy as I expected, but rather dense. I think I will have to try these again and pay close attention to the yeast that I use!

1 1/2 cup Flour
1/3 cup Sugar
1/4 teaspoon Salt
4 teaspoons Instant Yeast
2/3 cup Warm Milk (100-110 degrees)
3 tablespoons Vegetable Oil
1/2 teaspoon Vanilla Extract
1 Large Egg, slightly beaten

2 tablespoons Butter, room temperature
2/3 cup Brown Sugar
3/4 teaspoon Ground Cinnamon
Pinch of Ground Cardamom (I know that there is no substitute but I didn't have any and I found online somewhere that you can use equal parts of nutmeg and ground cloves, so that is what I did)

1 cup Powdered Sugar
3-4 tablespoons Heavy Cream or Half & Half (I used skim milk)

Sift together the flour, sugar, and salt in a large mixing bowl. Dissolve the yeast in the warm milk , then add it to the flour mixture along with the vanilla, vegetable oil, and egg. Stir until smooth. Divide the batter among 12 greased (or papered) muffin tins and allow to rest for 15 minutes. Meanwhile, combine the butter, brown sugar, cinnamon, and cardamom with a fork. Divide the mixture among the muffins and swirl into the batter. Place in a cold oven then set the temperature to 350 degrees. Bake for about 20 minutes or until lightly browned along the edges, and they spring back when lightly pressed. Allow to cool slightly, and meanwhile make the glaze by combining the powdered sugar with the cream and stirring until smooth. Drizzle over muffins before serving. Serve immediately, or to reheat, microwave for 10-15 seconds.