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.
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
Est. added sugars 15g
How to Make It
Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
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.
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.
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.
Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins.
I figured it would be dry so used 1 c all purpose flour and 1 c white whole wheat; used only butter in the filling and added fresh ground nutmeg and a little cardamom and baked the absolute minimum amount of time. I only had regular cream cheese and regular plain yogurt. Probably not as calorie conscious as the original but not bad. I would increase the cinnamon tho
These were just ok. Agree with others they were too dry. I also weighed the flour and followed recipe exactly. If you're doing weight watchers, one muffin is basically an entire meal and this was not worth the points!
Thankfully I read all the reviews ahead. I opted to use 1 cup of white flour and 1 cup of whole wheat. I also made sure to really whip the egg mixture well, thinking it would make them less dense than what has been described here. These 2 changes seemed to alleviate the "too dry" complaint. But in the end for the amount of work involved, they were just ok flavor-wise. There are so many Cooking Light muffin recipes that are better and less involved.
These turned out great! I was a little skeptical about the frosting because I don't like Greek yogurt but it was delicious! They were easy to make - I'm keeping this recipe for easy weekend breakfast treats!
Agree these are a little dry and we thought they could use more cinnamon. Liked the glaze with the Greek yogurt. Probably would not make again. Followed recipe exactly; weighed flour. A little disappointing.
Followed the recipe exactly. Fairly underwhelming. Not as dry as some of the other reviews seemed to have baked up, but still nothing wow. Adding some chopped apples or raisins to the batter would probably improve flavor and texture. The only positive is that these really did mix and bake quickly, so at least I didn't waste too much time.
Should have read the reviews instead of relying on "staff fave"
It was a decent recipe but we started off by adding extra cinnamon and our bake time was 3 minutes less than recipe called for, so ours were not dry. Also used a different oil (sunflower) as I do not like canola. That could have helped. The glaze....it was very thick and we thought it needed to be a bit sweeter. Added sugar and thinned it a bit with milk. Would actually give it 3.5 stars if I could!
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