Cinnamon Coffee Cake Muffins
It was a Saturday morning.
A lazy Saturday morning.
One of those wonderful weekend mornings that just begs for cinnamon rolls.
With lots of cream cheese icing.
Well, needless to say, we don’t eat packaged cinnamon rolls that are full of bleached flour, sugar, & preservatives as tasty as they (admittedly) are.
I searched online for some cinnamon roll from scratch recipes, but I have yet to venture into the world of baking with yeast.
But when I came across this recipe from Elana’s Pantry, I knew I could modify it very easily without making a trip to the store (after all, what good is a lazy Saturday morning if you can’t stay in your pajamas?)
I already had cream cheese icing left over from making Ultimate Carrot Cake for my husband’s birthday.
And so I whipped up the Cinnamon Coffee Cake Muffins:
1 c. almond flour 2 Tbsp. coconut flour 1/2 tsp. baking soda 1/4 tsp. sea salt 1/4 c. grapeseed oil 1/4 c. maple syrup 3 eggs 1 Tbsp. vanillaCombine dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl, then add dry ingredients. Combine thoroughly.
Pour into muffin tins about 2/3 full.
Then make the cinnamon topping:
2 Tbsp. maple syrup 1 Tbsp. cinnamon 1 Tbsp. grapeseed oilDrizzle the cinnamon mixture on top of each muffin. The goopy cinnamon goodness will spread throughout the muffins as they cook, making a gorgeous cinnamon coffee cake muffin.
Bake at 350 degrees for 8-12 minutes.
Let them cool for 2 hours before icing them to avoid a puddle of icing all over the plate (and your fingers).
Make the icing while you wait:
1/2 c. unsalted butter (1 stick) at room temperature 8 oz. cream cheese at room temperature 1 Tbsp. lemon juice 2/3 c. maple syrup or honey (or a combination)Place all ingredients in a large bowl and blend until smooth.
This post is linked to Slightly Indulgent Tuesday, Tasty Tuesdays, Dr. Laura’s Tasty Tuesday, & Delectable Tuesday
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Whole Orange Chocolate Chip Muffins
Carrot Cake Porridge
Jan 18, 2011 @ 19:22:30
Oh. My. Goodness. These look fantastic. I’m definitely bookmarking these as I love coffeecakes, cinnamon and cream cheese!
Jan 20, 2011 @ 10:37:54
Thanks Christine!
It’s true, you can’t get much better than that combination! ;)
Jan 19, 2011 @ 18:37:25
What a great recipe for those days when you want cinnamon rolls, but don’t want to have to get up so early to make them. These take the cake. By the way, I’m going to be starting a new linky on my blog this Saturday called “Sweets for a Saturday.” If you get a chance, I invite you to come by then and link these up.
Jan 20, 2011 @ 10:38:43
Thanks for the heads up for Sweets on a Saturday! I’ll be sure to stop by and link up :)
Jan 25, 2011 @ 15:21:51
Just looking at the photo of the muffin topped with all of that luscious frosting has me drooling. I love shortcuts to cinnamon rolls in any shape or form. This is fantastic.
Jan 26, 2011 @ 19:06:05
Thanks Kristen! Hope you enjoy them :)
Jan 26, 2011 @ 16:45:19
These look fantastic! I’m with you on the not baking with yeast yet. So intimidating! I saw these at 33 shades tasty tuesday link up. These caught my eye because I’m on a coffeecake kick. I just posted a heathy-ish version of blueberry coffeecake. I’m not familiar with your flours or grapeseed oil. I wonder if this recipe would work with whole wheat or cake flour???
Jan 26, 2011 @ 19:17:07
Yum! Your blueberry coffeecake looks delicious!
I’m all about making substitutions in recipes, so I’m sure whole wheat flour would work just fine. Almond flour tends to be a bit heavier (and grittier?) than typical baking flour, so I’m sure substituting it would change the consistency of the muffins. I like baking with spelt flour, brown rice flour, and almond flour myself. I try to stay away from gluten as much as possible.
I like grapeseed oil because it will not turn rancid when heated (like vegetable oil, canola oil, and even olive oil). And the flavor is very light-very similar to canola or olive.
Happy baking!!
Jan 28, 2011 @ 19:00:30
These look delicious - what a great combination of a muffin and cinnamon roll. And anything with cream cheese is good by me! Yum. If you do want to try cinnamon rolls with yeast - I highly recommend The Pioneer Woman’s version. They are easy to make!
Thanks so much for linking up to Tasty Tuesdays.
Alissa
Jan 30, 2011 @ 12:38:11
I just made your recipe and the muffins are already at the oven… As I am not topping them with the icing (I’m dairy free), I added some chopped walnuts on top of the cinnamon mix. Can’t wait!!
Feb 05, 2011 @ 01:42:59
Yum! That sounds like a fantastic variation. Hope you enjoyed them!
Feb 01, 2011 @ 13:43:42
Lori, if you are trying to stay away from gluten you are still getting it in Spelt as it has gluten like wheat does. I am gluten intolerant so I know about all the substitutes.
Feb 05, 2011 @ 01:41:45
True. I had actually not baked with spelt until recently. But a friend informed me that though spelt does have gluten, it’s in a very low amount. Some people with only a mild gluten intolerance still do fine with spelt actually.
Feb 22, 2012 @ 10:28:37
These are amazing! I have been baking alot more with almond and coconut flours, stumbled on these on pinterest, and they are FANTASTIC! Even my grain eating kids liked them. The icing is the proverbial icing on the cake! I almost didn’t make it, I was going to leave them plain…so glad I didn’t! Thanks for sharing this recipe!!
Feb 22, 2012 @ 10:49:21
Yay! Thanks so much for letting me know you liked them! Cream cheese icing is my faaaaaavorite ;) I’m about to try making my own cream cheese too!
Apr 11, 2012 @ 15:08:30
I love this! I personally would substitute coconut oil for the grapeseed oil, but other than that it sounds delish!
Apr 11, 2012 @ 15:10:09
Mmm-I imagine coconut oil would be delicious as well! Thanks for the idea :)
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