Cinnamon Roll Muffins

This has to be one of the lazier cinnamon roll recipes I’ve made, but every bit as good as the traditional cinnamon roll!

I’ve seen several version of this around the web and decided to give it a go with oil instead of butter along with a few other tweaks like adding honey graham crackers to the filling. The latter being something that gives the overall recipe a massive flavor boost.

And next to the filling, the streusel is key because it gives this cinnamon roll muffin — texture and a final sweet crunchy bite that can’t happen with just a simple glaze.

That’s it. I’m keeping it short because there is a little ankle biter nipping at me for some dinner right now. Sure I can put him off, but I just cant resist those chubby cheeks.

Cinnamon Roll Muffins

Ingredients:

Filling

• 1/3 cup plus 2 tablespoons brown sugar
• 1/4 cup graham cracker crumb
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 4 tablespoons butter, melted
• 2 tablespoons water

Streusel

• 1/4 cup all-purpose flour
• 1/4 cup chopped pecans
• 4 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoon butter, melted

Batter

• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup buttermilk
• 2 teaspoons vanilla

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk

 

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