When you don’t have time to make the real thing, try these sweet & satisfying cinnamon roll style muffins topped with deliciously drippy cream cheese glaze.
So you LOVE cinnamon rolls? We can be friends forever.
Anyone who REALLY knows me, knows I would do anything for cinnamon rolls. Fresh out the oven, filled with a succulent brown sugar and cinnamon mix, topped with the most addictive cream cheese glaze. Sadly a good cinnamon roll takes a couple steps to make.
Sometimes I wanna kill my cinnamon roll craving without having to spend a while in the kitchen OR making missions to Piccadilly circus where my nearest Cinnabon branch is. That stuff is crack I tel you!
I created these muffins with 3/4 cup of unrefined light brown muscovado sugar, glaze, muffin batter and cinnamon sugar mixture included. For me this is a lot, I usually use 1/4 cup max 1/2 cup of sweeteners in most things I make. But I understand to create the TRUE sweet cinnamon taste I have to push the boat out today!
Like most things I bake this recipe is really simple.
I can’t get over how easy it was to get the cinnamon roll flavour in a quick muffin mixture. I LOVE these muffins. They are:
I got the seal of approval from the entire family. It is our new next best thing to a cinnamon roll and it suits us just fine.
What are you waiting for? Seriously if you have 30 mins to spare then get a move on and make these delicious muffins.
- 1 and 1/2 cups whole wheat flour or sub white flour/spelt flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- 1/2 cup yogurt plain or Greek yogurt
- 1/4 cup light brown unrefined muscovado sugar 1/2 cup makes for a sweeter muffin
- 1 teaspoon vanilla extract or powder
Cream cheese glaze ingredients
- 150 grams soft cream cheese
- 2 tablespoons double cream
- 1 teaspoon cinnamon
- 1 tablespoon honey add 1 extra if you want your glaze super sweet.
Cinnamon and sugar mix ingredients
- 1/4 cup light brown unrefined sugar
- 2 tablespoons cinnamon
In a bowl add all the dry ingredients together and mix.
In a separate bowl mix the wet ingredients together.
Pour the wet in to the dry bowl and fold GENTLY. Lumps are okay
In the muffin tin, add 2 tablespoons of the batter and then add 1 teaspoon of the cinnamon and sugar mixture. Swirl ONCE with a tooth pic gently. Finish with adding more batter on top, just enough to cover the sugar mixture and fill the tin.
Sprinkle more of the sugar mixture on top of the muffins and pop it to oven for 19-20 mins. Careful they don't burn you want them nice and moist!
When they come out of the oven make sure you let them rest for at least 20 mins. I know it's a long time but I have found they taste better when they are completely set and cool. You could always warm up again in the microwave or oven.
When completely cool add the drizzle and DEVOUR!
How to make the cream cheese glaze:
1 big tablespoon of cinnamon, 250 grams of cream cheese and 2 tablespoons unrefined light brown sugar. Mix and then leave in fridge for 10 mins to firm up. Drizzle when muffins are cool.
How to make the sugar mix:
1/4 cup unrefined light brown sugar, 2 tablespoons cinnamon. (Trust me it's not a lot of cinnamon, it works). Mix together.
Preheat oven to 180*C