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Cinnamon Roll Cupcakes Recipe

Cinnamon Roll Cupcakes

Delicious Cinnamon Roll Cupcakes Recipe featuring the comforting flavors of cinnamon with creamy frosting.
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Prep Time 3 hours 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 4 hours 10 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.25 cups all-purpose flour
  • 1.25 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp table salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 0.5 cups canola oil
  • 0.75 cups sugar
  • 2 tsp vanilla extract
  • 0.5 cups sour cream
  • 0.5 tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp white sugar
  • 0.5 cups warm water (90-100F)
  • 2.25 tsp instant yeast
  • 1 tbsp honey or sugar
  • 0.5 tbsp olive oil
Cinnamon Filling
  • 1.5 cups all-purpose flour
  • 0.5 tsp fine sea salt
  • 0.25 cups granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 0.25 cups unsalted butter (room temperature)
Glaze
  • 1 cup powdered sugar (sifted)
  • 2 tbsp milk

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cupcake tin
  • Dough Hook
  • Rolling Pin

Method
 

Making Cupcakes
  1. Pre-heat the oven to 350ºF.
  2. Sift the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  3. Whisk the eggs for about 1 minute until frothy. Add the canola oil and whisk until combined.
  4. Add the sugar and whisk for another minute.
  5. Add the vanilla extract and sour cream to the batter and whisk until combined.
  6. Gently add the sifted dry ingredients to the bowl and whisk until just combined.
  7. Make the Cinnamon Swirl: mix 1/2 tablespoon ground cinnamon with 1 1/2 tablespoon brown sugar and 1 tablespoon white sugar. Set aside.
  8. Pour about 1 tablespoon of the batter into each cupcake tin.
  9. Sprinkle with 1/4 teaspoon of the Cinnamon Swirl mixture.
  10. Top with another tablespoon of batter, then sprinkle another 1/4 teaspoon of the Cinnamon Swirl mixture over it.
  11. Top with another tablespoon of batter, then create a swirl with a toothpick.
  12. Top with one final 1/4 teaspoon of the Cinnamon Swirl mixture.
  13. Bake for about 15 minutes. Check for doneness with a toothpick.
  14. Remove from the oven and let cool before frosting.
Making Cinnamon Rolls
  1. For the cinnamon rolls, mix the warm water, honey (or sugar), and olive oil in a large bowl.
  2. Add the flour, yeast, and salt to the bowl. Mix until combined to form a dough.
  3. Knead the dough for 4-6 minutes with a dough hook or by hand for about 8 minutes.
  4. Place the dough in an oiled bowl, cover, and let rise for about 1 hour.
  5. Once doubled in size, divide the dough in half.
  6. Make the Cinnamon Filling by mixing granulated sugar, brown sugar, cinnamon, and room temperature butter.
  7. Roll each half of the dough into an 8x10” rectangle and spread half of the cinnamon filling on each.
  8. Roll tight from the widest end and cut into small rolls, about 3/4” thick.
  9. Place on a baking sheet to rise, about 30 minutes.
  10. Pre-heat oven to 350ºF while rolls rise.
  11. Bake the rolls for about 10 minutes until they just start to brown.
  12. Set aside to cool.
Frosting
  1. Make the glaze by mixing powdered sugar and milk, adjusting for consistency.
  2. Frost each cupcake with the Cinnamon Cream Cheese Frosting and place a cinnamon roll on top. Glaze the cinnamon roll.
  3. Let the cupcakes sit in the fridge for a bit before serving.

Nutrition

Serving: 1cupcakeCalories: 500kcalCarbohydrates: 65gProtein: 6gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Feel free to customize with different extracts or add-ins like chocolate chips or nuts for extra texture.

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