Mix together the flour and salt in a mixing bowl. In a separate bowl, whisk together the warm milk (110℉), sugar, yeast, and oil. Slowly add all the combined yeast/milk mixture into the flour mixture while mixing to form a loose dough. Turn onto a lightly floured counter and knead until a smooth dough forms - about 1-2 minutes of kneading.

Shape the dough into a ball and place it in a bowl well-greased with oil. Cover with plastic wrap and let rise in a warm place for 1 hour.

When the dough is done rising, preheat the oven to 375℉. Grease a 12-count muffin tin or use muffin liners.

Punch down the dough to deflate all air pockets. Place the melted butter in a small bowl and mix together the brown sugar and cinnamon in another small bowl.

Cut off small pieces of dough (each about the size of your thumb, for lack of a better size reference), dip each piece in the melted butter, and then roll each in the cinnamon sugar to coat before placing in the muffin cup. Each cup of the muffin tin should have about 6-8 pieces or just distribute the pieces evenly between all cups. Repeat until all the dough is used up (you may need to use a bit more brown sugar and cinnamon if you run out).

Bake the muffins immediately in the preheated oven for 12-17 minutes or until bubbly and fully cooked on the inside. Let cool in the pan for at least 10 minutes before topping with the icing, if desired. Enjoy!

Stir together the powdered sugar and whipping cream until smooth. Drizzle over the slightly cooled muffins using a spoon or a ziplock bag with the corner snipped.