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
Yield: 1 dozen
- 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
- 1/4 cup all-purpose flour
- 1/4 cup chopped pecans
- 4 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoon butter, melted
- 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
- 1 cup powdered sugar
- 2-3 tablespoons milk
Preparation: Heat oven 375 degrees F. Fill muffin tin with liners.
To make filling: Place all ingredients in a small bowl and stir to combine. Transfer filling to a plastic bag.
To make streusel: In a large bowl, combine and whisk all ingredients but the butter. Pour in butter and using two forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.
To make batter: In a large bowl, combine and whisk together first four ingredients; set aside. Place eggs and sugar in a stand mixer bowl and beat on high until light and fluffy, about 4 minutes. Turn down mixer to medium and slowly pour oil down the side wall of mixing bowl; continue with milk and vanilla. Turn off mixer and using a sturdy spatula or wooden spoon, fold in flour mixture until no streaks remain.
Assemble: Fill paper-lined muffin well one-third of the way up. Cut a small hole in the corner of filling bag, pipe about 1 1/2 teaspoons of filling on top. Layer batter on top of filling until it fills the well two-thirds of the way up. Sprinkle streusel on top. Bake at 375 degrees F until tester inserted in the center of muffins is free of wet batter, about 15-18 minutes. Remove from oven and transfer muffins to a wire rack to cook completely before glazing.
To make glaze: Combine powdered sugar and 2 tablespoons of milk and whisk to combine. Add in more milk as needed for proper glazing consistency. Drizzle on top streusel.