Mini Cinnamon Roll Muffins

Prep time: 10min
Total time: 50min
Makes: 24 mini muffins
2 cups
all-purpose flour, divided
500 mL
¼ cup
60 mL
1 tbsp
baking powder
15 mL
½ tsp
2 mL
1 cup
milk, divided
250 mL
½ cup
melted and cooled butter, divided
125 mL
2 tsp
vanilla extract
10 mL
¼ cup
firmly packed brown sugar
60 mL
2 tsp
ground cinnamon
10 mL
2 oz
brick-style plain cream cheese
60 g
3 tbsp
icing sugar
45 mL
½ tsp
orange zest
2 mL
Per serving (1 mini muffin):
5 g
saturated fat
3 g
14 g
6 g
2 g
20 mg
140 mg


  1. Preheat oven to 375°F (190ºC). Grease 24 mini muffin cups. Set aside.

  2. Reserve 1 tbsp (15 mL) of flour. In large bowl, whisk remaining flour with sugar, baking powder and salt. Set aside. Reserve 1 tbsp (15 mL) of milk. In second bowl, whisk remaining milk with egg, 1/3 cup (75 mL) melted butter and vanilla.

  3. Stir wet ingredients into dry ingredients just until moistened. Divide half the batter among 24 mini muffin cups. In bowl, mix brown sugar, reserved 1 tbsp (15 mL) flour, remaining butter and cinnamon. Dollop 1/2 tsp (2 mL) of this brown sugar streusel onto batter in each muffin cup; top with remaining muffin batter. Using a toothpick, swirl batter in each cup to resemble pattern on cinnamon buns.

  4. Bake 15 min. until muffins are golden brown and tops spring back when lightly pressed. Cool muffin pan on rack.

  5. Meanwhile, make icing by beating together cream cheese, icing sugar, reserved 1 tbsp (15 mL) milk and orange zest. Remove muffins from pan. Drizzle with icing. Serve warm or at room temperature.

Product Recall : Red Onions from USA