Another fantastic recipe! Doubled the lemon zest and juice and it turned out more lemony. I always cream the butter and sugar (reduced it to 90g) together first for most muffin recipes then add the egg after so the mixture is light and fluffy. Added plain yogurt to the mixture and lemon juice before folding in the flour mixture. Added some frozen blueberries to half of the mixture and it turned out really good. The glaze adds an additional zesty lemon flavour which I loved. I've had 2 muffins already and have to stop myself from eating them all :)

2nd time making this recipe and it's as close to the real thing as it can be! I don't have a bread machine so had to make a few adjustments. I'd dissolved 1 packet of the instant dry yeast in 1 cup of warm milk (microwaved for 1 minute on high) and added 1 tablespoon of sugar to activate the yeast (whisked it to remove lumps). Then added the sugar, melted butter in the KitchenAid (used the paddle attachment), eggs then slowly added the flour (used plain flour). After the yeast mixture gets frothy (about 10min), I slowly added in the milk/yeast mixture and changed to the K hook attachment. After about 5 min, the dough is formed and I took it out, kneaded it with lightly floured hands and it rose beautifully an hour later (covered with a tea towel, left on top of stove counter). Followed the rest of the directions as is and voila, perfect cinnabons! The ones I couldn't finish, I baked it for 5 min, then froze the rest for the next time. Comes out perfect each time :)