Cinnamon Roll Focaccia Muffins

In the afternoon when your starter has peaked and doubled in size, assemble your dough. 

In a large mixing bowl, whisk together your bubbly starter, water, and honey until a milky liquid forms. Add in all-purpose flour, whole wheat flour, salt and mix together until a shaggy dough forms. Cover and let rest for 30 minutes. 

After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi - smooth ball forms. Cover and let rest for one hour. 

After one hour, perform one set of stretch and folds/ coil folds. Cover and let rest on the counter overnight for 12 hours. 

The next morning, turn your dough over onto a clean workspace. Slightly stretch it out into a square shape, and using your bench scraper, cut the dough down the middle. Separate each half into 6 equal (80 gram) pieces. Roughly roll each piece into a ball. 

Oil each well in your muffin pan and place a dough ball into each space. Roll them inside the muffin well so the dough is evenly coated with olive oil.  Cover and let rest for 1 - 2 hours until the dough has risen and is puffy. 

While the dough is rising - melt together the butter, brown sugar, and cinnamon in a small saucepan. 

When the dough has doubled, preheat your oven to 450 degrees. Spoon the brown sugar mixture over each muffin. Dimple the top of each dough ball with your fingers. When all the muffins are coated with brown sugar and dimpled, bake at 450 for 20 minutes. 

While the muffins are baking, blend together the cream cheese, heavy cream and maple syrup until a smooth icing forms. (you can do this on the stove with an immersion blender or heat the ingredients up and transfer to a regular blender). 

When they are done baking, use tongs to remove the muffins from the muffin tins and transfer to a wire cooling rack. 

Spoon the cream cheese icing over each muffin, let cool for 10 minutes and enjoy!