Cinnamon Roll Muffins

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Cinnamon Roll MuffinsRecipe

Photo: Iain Bagwell; Styling: Catherine Crowell Steele

Yeasted cinnamon rolls take hours—and they'll set you back 500 calories and 11g saturated fat. Here, we transform the delicacy into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. The best part? It's ready in only half an hour. You can keep any leftovers in an airtight container up to 4 days, or freeze up to 1 month—although we doubt they'll last that long.


Serves 12 (serving size: 1 muffin)


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Cooking spray
1/2 cup chopped pecans, toasted
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 tablespoons low-fat buttermilk
2 teaspoons butter, melted
8.25 ounces white whole-wheat flour (about 2 cups)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cup low-fat buttermilk
1/3 cup granulated sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
2 large eggs
1/3 cup 2% reduced-fat Greek yogurt
1/3 cup powdered sugar
1 ounce 1/3-less-fat cream cheese


Active : 15 Minutes
Total : 30 Minutes

1. Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.

2. To prepare filling, combine pecans and next 4 ingredients (through salt) in a small bowl; toss to combine. Add buttermilk and butter, stirring until smooth.

3. To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir with a whisk. Place 3/4 cup buttermilk and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture to buttermilk mixture; stir just until combined.

4. Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling. Bake at 375°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.

5. Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins.

Created date

July 2016

Nutritional Information

Calories 225
Fat 9.6 g
Satfat 2.4 g
Monofat 4.3 g
Polyfat 1.9 g
Protein 5 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 39 mg
Iron 1 mg
Sodium 240 mg
Calcium 90 mg
Sugars 16 g
Est. Added Sugars 15 g