Persian Date-Filled Cinnamon Roll Muffins
"From Pillsbury Bake Off."
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
5 muffins
- Serves:
- 5
ingredients
- 1 cup pitted dates, finely chopped
- 1⁄3 cup walnuts, chopped
- 2 teaspoons grated lemon peel
- 2 teaspoons lemon juice
- 1⁄4 teaspoon ground cardamom
- 2 tablespoons packed dark brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 (17 1/2 ounce) can refrigerated cinnamon rolls with icing (5 rolls)
- 2 tablespoons honey
directions
- Preheat oven to 375°F
- Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with cooking spray.
- In a medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom.
- In a small bowl, mix brown sugar and cinnamon.
- Separate cinnamon rolls; reserve icing.
- Using a serrated knife, cut each roll horizontally in half.
- Place bottom of each roll, cut side up, in each muffin cup.
- Divide date mixture evenly among rolls in muffin cups.
- Add tops of rolls, cinnamon topping sides up.
- Spray bottom of large drinking glass with cooking spray; press firmly onto rolls so tops are even with tops of cups.
- Sprinkle cinnamon-sugar mixture over tops of rolls; lightly press into dough.
- Bake 18 to 21 minutes or until tops are golden brown.
- Meanwhile, in a small bowl, mix reserved icing and honey.
- Place waxed paper under cooling rack.
- Cool muffins in pan 10 minutes; carefully remove from pan to cooling rack. Drizzle honey icing over muffins.
- Serve warm.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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