Marsha's Oat-Streusel-Filled Cinnamon Roll Muffins

I saw the picture for this recipe and thought it looked amazing! Pillsbury Persian Date-Filled Cinnamon Roll Muffins. Dates are not my favorite, so I tweaked things and made my own Oat-Streusel-Filled Cinnamon Roll Muffins!  Now, that was something I could get excited about.  So, using the Pillsbury recipe as my base, here is the VERY YUMMY version of what I came up with. (To see the original recipe, click here.)

Marsha's Oat-Streusel-Filled Cinnamon Roll Muffins

1 cup quick-cooking oats
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cardamom
1 can (17.5 oz.) Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
2 Tbl. packed brown sugar
1/2 tsp. ground cinnamon
2 Tbl. honey

DIRECTIONS:

• Heat oven to 375°F. Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, mix oats, butter, 1/2 cup brown sugar, 1/2 tsp. cinnamon and cardamom until crumbly. Add enough additional butter, or sugar or oats until you get a nice streusel consistency.
• Separate cinnamon rolls; reserve icing. Using serrated knife, cut each roll horizontally in half. Place bottom of each roll, cut side up, in each muffin cup. Divide oat mixture evenly among rolls in muffin cups. 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. In small bowl, mix 2 Tbl. brown sugar and 1/2 tsp. cinnamon. Sprinkle cinnamon-sugar mixture over tops of rolls; lightly press into dough.
• Bake 18 to 21 minutes or until tops are golden brown. Meanwhile, in small bowl, mix reserved icing and honey. Place waxed paper under cooling rack. Cool muffins in pan 10 minutes; carefully remove from pan to cooling rack. Drizzle honey icing over muffins. Serve warm.