Cinnamon Roll Muffins
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Try these delicious Cinnamon Roll Muffins filled with a pecan cinnamon filling and then topped off with a light cream cheese glaze.
I love a good cinnamon roll but I hate the calories that come with it. I know that a large cinnamon roll can pack up to 500 calories. At school twice a month they make cinnamon rolls for us. While I try not to eat them, every once in a while I break down and have one. It’s hard to resist the warm, gooey rolls topped with frosting.
Whenever I host brunch I like to make homemade cinnamon rolls. The only problem with them is that they take forever to make because they are a yeast dough and require time to rise. Plus it’s a pain to roll them up, slice them, and then bake them. It tastes way more time then I want to dedicate to brunch but they are so good it’s hard to say no.
However, I found a recipe that I think it a great compromise. It’s a Cinnamon Roll Muffin and it has all of the delicious flavors found in a cinnamon roll, including the frosting, but with less then half the calories. It also has only about a fourth of the work because it’s a quick bread and does not require rising. Since they are muffins there is no rolling required either.
The cool thing about these muffins is that they have a basic cinnamon muffin dough that is filled with a cinnamon and pecan filling. When the muffins cook the filling cooks into the dough and infuses it with all the tasty flavor. When they come out of the oven I put on a tasty cream cheese glaze.
The muffins taste a lot like cinnamon rolls but have a different texture because they are muffins. They smelled sweet and spicy and looked really good, especially with the glaze on top of them. In fact, I think the glaze on top is what makes them look like cinnamon rolls.
So if you are looking for a delicious cinnamon roll type breakfast or even a great dessert to enjoy with coffee try these Cinnamon Roll Muffins!
Cinnamon Roll Muffins
Ingredients
For the filling:
- 1/2 c. pecans chopped
- 1/2 c. packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 Tablespoons milk
- 2 Tablespoons butter melted
- 1 Tablespoon flour
For the dough:
- 2 c. flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3/4 c. milk
- 1/2 c. sugar
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- Glaze:
- 1/3 c. powdered sugar
- 1 oz cream cheese
- 2-3 Tablespoons milk
Instructions
- Preheat the oven to 375 degrees. Spray a muffin pan with cooking spray.
- To make the filling combine pecans, brown sugar, cinnamon, vanilla, and salt in a bowl.
- Add milk, butter, and flour and stir to combine. Set aside.
- To make the dough place the flour, baking powder, cinnamon, and salt in a large bowl.
- Add the milk, sugar, oil, vanilla, and eggs in a large bowl and whisk together.
- Add the flour mixture to the milk mixture and stir until just combined.
- Place one tablespoon of dough in each muffin cup. Top with a spoonful of filling. Place another tablespoon of dough on top of the filling.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool in the muffin pan for 10 minutes.
- Remove from the muffin pan and cool completely on a wire rack.
- When the muffins have cooled whisk together the glaze ingredients until smooth. Drizzle over top of muffins and serve.
Notes
