Persian Date-Filled Cinnamon Roll Muffins

1. 1

   Preheat oven to 375F

2. 2

   Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with cooking spray.

3. 3

   In a medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom.

4. 4

   In a small bowl, mix brown sugar and cinnamon.

5. 5

   Separate cinnamon rolls; reserve icing.

6. 6

   Using a serrated knife, cut each roll horizontally in half.

7. 7

   Place bottom of each roll, cut side up, in each muffin cup.

8. 8

   Divide date mixture evenly among rolls in muffin cups.

9. 9

   Add tops of rolls, cinnamon topping sides up.

10. 10

    Spray bottom of large drinking glass with cooking spray; press firmly onto rolls so tops are even with tops of cups.

11. 11

    Sprinkle cinnamon-sugar mixture over tops of rolls; lightly press into dough.

12. 12

    Bake 18 to 21 minutes or until tops are golden brown.

13. 13

    Meanwhile, in a small bowl, mix reserved icing and honey.

14. 14

    Place waxed paper under cooling rack.

15. 15

    Cool muffins in pan 10 minutes; carefully remove from pan to cooling rack.

16. 16

    Drizzle honey icing over muffins.

17. 17

    Serve warm.

* Per serving · 4 servings · Values may vary.

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