Mini Cinnamon Pull-Aparts

Instructions

1. In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.

2. Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.

3. Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than ½ cup of flour. Gently knead the dough and form into a ball. Cut dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together. Nip off small pieces of dough, roll into a balls about 1" in diameter each and toss in the sugar coating. Place in the muffin tin filling them to ¾ full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.

4. Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.