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Persian Date-Filled Cinnamon Roll Muffins

(19)
  5 reviews
  • 20 min prep time
  • 50 min total time
  • 9 ingredients
  • 5 servings
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Cardamom is a surprise twist in these delicious date and nut-filled jumbo breakfast muffins that have a shortcut start with Pillsbury® Grands!® refrigerated cinnamon rolls.

Bake-Off® Contest 44, 2010
Patrick Monahan
Washington, District of Columbia

Ingredients

1
cup pitted dates, finely chopped
1/3
cup chopped walnuts
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
can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing (5 rolls)
2
tablespoons honey

Steps

  • 1 Heat oven to 375°F. Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom. In small bowl, mix brown sugar and cinnamon.
  • 3 Separate cinnamon rolls; reserve icing. Using 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.
  • 4 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.
  • 5 Bake 18 to 21 minutes or until tops are golden brown. Meanwhile, in 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.
  • 1 Heat oven to 375°F. Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom. In small bowl, mix brown sugar and cinnamon.
  • 3 Separate cinnamon rolls; reserve icing. Using 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.
  • 4 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.
  • 5 Bake 18 to 21 minutes or until tops are golden brown. Meanwhile, in 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
510
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
0mg
0%;
Sodium
650mg
650%;
Total Carbohydrate
90g
90%
(Dietary Fiber
4g
4%
  Sugars
54g
54%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.
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