All purpose flour — 2 cup
Sugar — 1/3 cup
Active yeast — 1 Tbsp
Salt — 1/2 tsp
Water — 1 cup
Oil — 2 Tbsp + some for greasing
Unsalted butter — 4 Tbsp
Ground Cinnamon — 2 tsp
Light Brown Sugar — 1/2 cup
1. In a bowl combine warm water (temp between 107 to 110), sugar, salt, and active dry yeast. Let sit for 10-15 minutes. Add 2 Tbsp oil and add flour little by little until the dough is firm enough to knead. Knead the dough well for 5-10 minutes on a lightly floured surface. Use flour as needed to make the dough smooth. Make a smooth ball and place it in a well greased bowl. Cover with plastic wrap and keep it in a warm area for it to rise (about 1 hr).
2. Meanwhile melt butter and set aside on a cup. Mix ground cinnamon and light brown sugar in another cup. Once the dough has doubled, turn them on a lightly floured surface and divide them in to 60 equal pieces. Roll them in to balls.
3. Dip each ball first in butter and roll them on the cinnamon-sugar mixture. Place 3 to 4 balls per muffin mould or bundt pan. Cover lightly and let it rise for the second rise about 30-45 minutes.
4. Preheat oven to 400F and bake for 15-20 minutes for muffins and 25-30 minutes if baking in bundt pans until the muffins are golden brown. Let it cool on wire rack. Enjoy!!!