Having warm  freshly baked homemade pastry such as this each morning is the perfect dream for every pastry chef and foodie out there. Talk about spicing things up in the kitchen. *Pun intended* 😉

These oat cinnamon roll muffins are the ultimate substitute of a cinnamon roll bun. Not only are they a dessert but also a healthy snack full of rich fiber from the oats for breakfast too. I layered them in a way that the bottom is faintly sweet with a slight chewy texture and topped it up with a buttery crown of sweet cinnamon heaven. The best of both worlds. Let’s not forget how quick and easy they are to prep as compared to a cinnamon roll.

Prep time: 15 mins    Bake time: 25 mins   Total time:  40 mins

Yields: 6 muffins

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Here’s what you’ll need:

Main Ingredients: 

*Muffin batter*

• 2 cups of all-purpose flour
• 3 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1-1/2 cups of rolled oats
• 1 cup milk + {1/4 cup if needed}
• 1 egg
• 1/4 cup of vegetable cooking oil

*Cinnamon paste*

• 3 Tablespoons of margarine – softened
• 3 Tablespoons of cinnamon
• 1 cup of sugar

*Important tools used*

• An oven
• Muffin tin
• Mixing bowls
• Measuring spoons/cups
• Spatula
• Wire racks

Instructions:

Step 1: Mix dry ingredients together

In a bowl, mix together – flour + baking powder + salt + sugar. Make a well at the center and set aside.

Step 2: Mix wet ingredients together

In a separate bowl, mix together – egg + milk + vegetable cooking oil. Add the mixture to the dry ingredients, and fold everything  in until the flour isn’t visible. Gradually add in the oats and a little milk, and fold them in to the batter. Set them aside.

Step 3: Prep the cinnamon paste

In a different bowl, mix together – butter + cinnamon to form a dark paste. Add in the sugar and combine everything. Set aside.

Step 4: Preheat the oven to 220 C for 10 mins first.

Step 5: Prep the muffin tin

Generously coat the muffin tin with butter on the bottom and sides of each muffin cup. This will prevent the muffin batter from sticking to the sides while baking. Using a 1/4 measuring cup, divide the batter equally one scoop at a time. Using a tablespoon, scoop out the cinnamon paste on each muffin cup batter, and seal that with batter and top that with the paste. Repeat the steps until all has been sandwiched.

Step 6: Bake for 25 mins

Make sure to have a baking tray under the muffin tin while baking. There will be a lot of hot sugar oozing out and dripping off. I learnt the hard way.

Step 7:  Cooling = 15 mins

Still in the muffin tin, let them cool for 15 mins. Remove them and let them cool completely on a wire rack.

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That’s it folks. Thanks for making time to tune in. Don’t forget to like, share and subscribe for updates. See you soon.