Mini Cinnamon Rolls

Instructions

1. Prepare a 15-count muffin tin by spraying generously with nonstick cooking spray.
2. In a medium bowl, dissolve yeast in water. Mix with a wooden spoon until fully dissolved. Stir in sweetener, salt, and 1 ½ cups of flour, beating well with a wooden spoon. Stir in melted butter and egg. Stir vigorously to mix in the last 1 ½ cups of flour.
3. Cover dough and place it in a warm part of the kitchen to let it rise 1 – 1 ½ hour. Punch down dough, turn it out onto a floured surface, and roll it into a rectangle about ¼ inch thick, 12 inches long and about 15 inches wide.
4. Stir together ingredients for the center. Carefully spread mixture over the dough within ¼ inch of the edges. Roll dough toward you, a little bit at a time, until you have a 15-inch log in front of you. Cut the log into 1-inch slices, and place each cinnamon roll in a muffin tin. Let the rolls rise another 30 minutes in a warm place.
5. Preheat the oven to 350ºF. Bake cinnamon rolls for about 15 minutes, or until they are a light golden brown on top and cooked in the center. Remove and let cool.
6. Using an electric mixer, whip ingredients for the cream cheese drizzle together. Start with just a drizzle of milk, and then add a little more to get the right consistency. Use Whipped Cream Cheese Drizzle on top of warm – or cool – Mini Cinnamon Rolls.