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Cinnamon Roll Muffins

Photo: Iain Bagwell; Styling: Catherine Crowell Steele

Active time 15 mins
Total time 30 mins
Yield

Serves 12 (serving size: 1 muffin)

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.  

Ingredients

  • FILLING:
  • 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
  • MUFFINS:
  • 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
  • GLAZE:
  • 1/3 cup 2% reduced-fat Greek yogurt
  • 1/3 cup powdered sugar
  • 1 ounce 1/3-less-fat cream cheese

Nutrition 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

How to Make It

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

    Ask the Expert: Muffin Tins
  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.