Rating: 2.5 stars
13 Ratings
  • 1 star values: 3
  • 2 star values: 5
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 1

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.

Sidney Fry, MS, RD
Recipe by Cooking Light September 2016

Gallery

Iain Bagwell; Styling: Catherine Crowell Steele

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.

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  • 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.

Nutrition Facts

225 calories; fat 9.6g; saturated fat 2.4g; mono fat 4.3g; poly fat 1.9g; protein 5g; carbohydrates 29g; fiber 3g; cholesterol 39mg; iron 1mg; sodium 240mg; calcium 90mg; sugars 16g; added sugar 15g.
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