I made these over the weekend. I included the streusel and the boiled cider. I was a little surprised that the dough didn't rise as much as I thought it might after a 2 hour second rise, nor did they puff up much in the oven, but the rolls are delicious. If I wanted to make these in advance to bring to work the next day (bake first thing in the morning), how would I do that? It sounds like your yeast might not have been fresh OR it is possible it came into contact with hot liquid OR you used really cold water (you always want to use just barely lukewarm water when working with yeast). Next time, allow for a longer rising time (it can take up to 3-4 hours depending on how cool your kitchen is) and I'm sure you would have seen a better, taller result. To do ahead, make the dough and let it do the first rise in the fridge overnight. Then, portion the dough, assemble the muffins, rise, bake, and drizzle with glaze/syrup as you see fit! Best, Kim@KAF

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