Gluten Free Cinnamon Roll Muffins

Ingredients

(Adapted form Gluten-Free Made Simple)
6 tablespoons warm water (not hot)
2 teaspoon dry active yeast
2 tablespoons granulated sugar
1 tablespoon oil
1 1/2 teaspoons honey or agave nectar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups gluten free flour mix (I used Bob's Red Mill)

4 tablespoons granulated sugar
2 teaspoons ground cinnamon
6 tablespoons butter, cut into 12 pieces

Instructions

Heat oven to 375 degrees F. Coat 6 jumbo muffin cups with nonstick cooking spray.

In a large mixing bowl, whisk together warm water, yeast, 2 tablespoons sugar, oil and honey; allow to sit 5 minutes.

Stir in salt, baking powder and gluten free flour until well combined.

(this recipe uses less than a half-cup of liquid for 2.25 cups of mix plus the other dry ingredients and it just made a crumbly mixture, so I added 3/4 cups of milk to it and it turned out great!)

Divide 1/3 of the batter into bottom of muffins cups.

Stir together 4 tablespoons sugar and cinnamon until well combined. Sprinkle 1 tablespoon of cinnamon-sugar on top of muffin batter. Place a piece of butter in center of each muffin cup. Top evenly with remaining batter. Top with remaining cinnamon-sugar and butter pieces.

Bake 20-22 minutes or until golden brown, well risen and bubbly. Cool 5 minutes in pan before transferring muffins to a wire rack to cool