Persian Date-Filled Cinnamon Roll Muffins

Name: Persian Date-Filled Cinnamon Roll Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 muffins
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 cup pitted dates; 0.333 cup walnuts; 2 tsp grated lemon peel; 2 tsp lemon juice; 0.25 tsp ground cardamom; 2 tbsp packed dark brown sugar; 0.5 tsp ground cinnamon; 1 canrefrigerated cinnamon rolls with icing (5 rolls) (17 1/2 ounce); 2 tbsp honey

Oven-baked dates, walnuts and lemon peel, perfumed with cinnamon and cardamom.

50 min · Serves 5 · Easy

Ingredients

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: easy

1
Preheat oven to 375°F. Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with cooking spray.
2
In a medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom. In a small bowl, mix brown sugar and cinnamon.
3
Separate cinnamon rolls; reserve icing. Using a serrated knife, cut each roll horizontally in half.
4
Place bottom of each roll, cut side up, in each muffin cup. Divide date mixture evenly among rolls in muffin cups.
5
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.
6
Sprinkle cinnamon-sugar mixture over tops of rolls; lightly press into dough. Bake 18 to 21 minutes or until tops are golden brown.
21 min
7
Meanwhile, in a small bowl, mix reserved icing and honey. Place waxed paper under cooling rack.
8
Cool muffins in pan 10 minutes; carefully remove from pan to cooling rack. Drizzle honey icing over muffins. Serve warm.
10 min