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:
- Cinnamony
- Sweet
- Creamy
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.
Ingredients
Dry ingredients
- 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
Wet ingredient
- 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
Instructions
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In a bowl add all the dry ingredients together and mix.
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In a separate bowl mix the wet ingredients together.
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Pour the wet in to the dry bowl and fold GENTLY. Lumps are okay
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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.
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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!
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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.
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When completely cool add the drizzle and DEVOUR!
How to make the cream cheese glaze:
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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:
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1/4 cup unrefined light brown sugar, 2 tablespoons cinnamon. (Trust me it's not a lot of cinnamon, it works). Mix together.
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Preheat oven to 180*C
Those pictures look beautiful, I am drooling over my phone. Can’t wait to make these I have all the ingredients shockingly. I gotta try . Nice work
Your so sweet. Thank you!!!
How much does this recipe make?
Hi it should give you around 9 muffins!