Cinnamon Roll Muffins – Rumbly in my Tumbly

By foodiva

Everybody. Likes. Cinnamon Rolls.  This is pretty much a fact.  (I say pretty much because inevitably, one of you will comment and tell me how you hate cinnamon rolls, but honestly, if you really hate them, and I hate to be the one to break it to you, you might be a little bit weird.)

Ingredients

• Topping and filling:
• 1 cup loosely packed brown sugar
• 3/4 cups coarsely chopped walnuts (pecans would work too)
• 1 tablespoon cinnamon
• 3 tablespoons melted butter
• Icing:
• 2 oz room temperature cream cheese
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Details

Servings 1
Adapted from rumblytumbly.com

Preparation

Step 1

Preheat the oven to 400° and line a muffin pan with muffin liners.

Combine together your topping/filling ingredients and set aside.

Sift together your dry ingredients.  Whisk together the milk, egg, and cooled butter.  Make a well in the center of the dry ingredients and pour in the milk mixture.  Mix gently until just combined.  Do not over mix.

Add in about 3/4 of your filling/topping mixture and very gently fold into the batter.  Again, do not overmix.

Spoon into muffin liners and top with remaining filling/topping.  Don’t overdo it.  A little goes a long way.

Bake for 12-15 minutes, or until muffins spring back when lightly touched.  While muffins are baking, mix together your icing ingredients until smooth.  Drizzle over warm muffins and serve.

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