Persian Date-Filled Cinnamon Roll Muffins

Prep 20 min
Total 50 min
Ingredients 9
Servings 5

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. MORE+ LESS-

By Pillsbury Kitchens

Updated March 26, 2014

Bake-Off® Contest 44, 2010

Patrick Monahan

Washington, District of Columbia

Make with

Pillsbury Biscuits

Ingredients

cup pitted dates, finely chopped

1/3

cup chopped walnuts

teaspoons grated lemon peel

teaspoons lemon juice

1/4

teaspoon ground cardamom

tablespoons packed dark brown sugar

1/2

teaspoon ground cinnamon

can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing (5 rolls)

tablespoons honey

Steps

Hide Images

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.