Tag Archives: icing

Sensibly Indulge Your Sweet Tooth With These Cinnamon Roll Muffins

22 Mar

In life you have choices, you can choose to see the best or the worst in every situation. Whenever your life seems tough, you can envy someone else with a seemingly better life, or you can be grateful for each of the many things that you cherish in your life.

The same is true about these Cinnamon Roll Muffins.

You could abhor these muffins as a sinful combination of butter and sugar. Or you could look at them as a portion-controlled, preservative-free alternative to the massive cinnamon rolls that Cinnabon sells in the food court at the mall or in the refrigerator isle at the grocery store.

Perhaps it’s slightly idealistic of me, but I choose to view these muffins in the second, more positive light. There’s no point in baking up a batch of sugary, delicious muffins if you feel guilty while indulging in them. So make these muffins, and give yourself a pat on the back for making your muffins yourself, so that you can control the ingredients.

I made these muffins for my classmates on ASB (student government) and they were a huge hit. These would be a wonderful addition to any brunch get-together or a tasty afternoon treat to accompany a cup of coffee or tea.

Cinnamon Roll Muffins

Yield: 12-14

Adapted from King Arthur Flour



  • 1/3 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 3 tbsp. butter, softened in the microwave for 20 seconds


  • 3 tbsp. butter, melted
  • 1/2 cup brown sugar
  • 1/2 tbsp. ground cinnamon


  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup milk
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tbsp. cornstarch
  • 3/4 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 cup cinnamon chips or butterscotch chips
  • 1 cup powdered sugar
  • 1-2 tbsp.
  1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, and line two extra cups in another pan if you want.
  2. Mix together the sugar, oats, flour, and butter for the crumbly topping and set it aside.
  3. Stir together the butter,  sugar, and cinnamon until it reaches a soft, pudding-like consistency for the filling, then set it aside too.
  4. To make the batter, in a mixmaster or by hand, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flours, oats, cornstarch, sugar, baking powder, salt, nutmeg, and chips. Add the dry mixture to the liquid, stirring just until combined.
  5. Fill the muffin liners with half the batter. Next top each muffin liner with about 2 teaspoons of the cinnamon filling. Then top them with the remaining batter. Finally sprinkle the muffins withe the oat topping, and push it into the muffins gently.
  6. Bake the muffins for 23-25 minutes, or until they’re golden brown, rotating the muffin tins half-way through the baking. Remove the muffin tins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
  7. While waiting for the muffins to fully cool, whisk together the powdered sugar and milk to for the icing.
  8. After  20-30 minutes, drizzle the icing over the muffins. Serve them warm.