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Cinnamon rolls are a beloved breakfast treat, with their soft, fluffy texture, rich cinnamon-sugar swirl, and sweet icing topping. But what if you could take that iconic cinnamon roll and turn it into a portable, individual-sized treat? Enter Cinnamon Roll Cupcakes – the perfect combination of the gooey, spiced filling of a cinnamon roll and the light, fluffy texture of a cupcake. These cupcakes are an irresistible way to enjoy the classic flavors of cinnamon rolls in a new and exciting form.
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Instructions
1. Prepare the Cupcake Pan and Preheat Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This ensures the cupcakes come out easily after baking and helps keep everything neat.
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2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside. The cinnamon adds an extra hint of flavor in the base of the cupcakes, complementing the cinnamon-sugar filling later on.
3. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3 minutes, or until the mixture is light and fluffy. This step incorporates air into the butter and sugar, giving the cupcakes their light texture.
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4. Add the Eggs and Vanilla
Once the butter and sugar are creamed together, add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Add the Dry Ingredients and Wet Ingredients
With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients (milk and sour cream) into the butter mixture, starting and ending with the dry ingredients. Begin by adding about a third of the dry mixture, followed by half of the milk and sour cream. Mix until just combined. Repeat with the remaining ingredients, mixing gently until the batter is smooth and well-combined.
6. Prepare the Cinnamon-Sugar Filling
In a small bowl, mix together the softened butter, brown sugar, ground cinnamon, and vanilla extract for the filling. This will create a sweet, flavorful cinnamon-sugar paste that will swirl through the cupcakes, mimicking the filling of a traditional cinnamon roll.
7. Assemble the Cupcakes
Scoop about two tablespoons of the cupcake batter into each cupcake liner, spreading it out to cover the bottom. Then, spoon about a tablespoon of the cinnamon-sugar filling over the batter. Use a toothpick or a small knife to swirl the filling into the batter slightly. It doesn’t need to be fully mixed, as you want to see the cinnamon-sugar swirls throughout the cupcake.
Top each filled cupcake liner with an additional tablespoon of cupcake batter, covering the cinnamon-sugar filling. Be sure not to overfill the liners, as the cupcakes will rise as they bake, and you don’t want them to overflow.
8. Bake the Cupcakes
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few crumbs. The cupcakes should be golden brown and spring back when lightly touched. If they’re not fully baked, give them a few extra minutes in the oven.
Once done, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before glazing.
9. Make the Glaze
While the cupcakes are cooling, prepare the glaze by whisking together the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl. The glaze should be smooth and pourable, but if it’s too thick, add a little more milk to reach the desired consistency. The glaze should be thick enough to coat the back of a spoon but still flow over the cupcakes.
10. Glaze the Cupcakes
Once the cupcakes are completely cooled, drizzle the glaze generously over each cupcake. You can also dip the tops of the cupcakes into the glaze if you prefer a thicker layer. Allow the glaze to set for about 10 minutes before serving, so it can firm up a bit.
11. Serve and Enjoy!
Your Cinnamon Roll Cupcakes are now ready to enjoy! They can be served as a breakfast treat, an afternoon snack, or even as a dessert. The combination of the soft, cinnamon-flavored cupcake with the sweet glaze makes these cupcakes absolutely irresistible.
Tips and Variations
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Make Them Mini: If you’d prefer smaller treats, you can make mini cinnamon roll cupcakes. Simply use a mini muffin tin and reduce the baking time to about 12-15 minutes. The smaller size makes these even more fun for serving at parties or gatherings.
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Add Cream Cheese Frosting: If you love the classic cinnamon roll frosting, you can substitute the glaze with a cream cheese frosting. To make this frosting, combine 4 oz of softened cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1-2 tablespoons of milk. Beat until smooth and spread it over the cooled cupcakes.
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Mix-ins: For added texture, you can mix in chopped nuts, such as pecans or walnuts, to the cinnamon-sugar filling. This adds a delicious crunch and complements the softness of the cupcakes.
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Baked Cinnamon Roll Cupcakes with Streusel Topping: Add an extra layer of deliciousness by sprinkling a streusel topping on the cupcakes before baking. Combine 1/4 cup of flour, 1/4 cup of brown sugar, and 1/4 cup of cold butter, then crumble the mixture over the batter before baking. This will add a sweet, crumbly texture to the top of the cupcakes.
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Use Brown Butter: For an even deeper flavor, you can brown the butter used in the batter. Brown butter adds a nutty richness that will take your cupcakes to the next level. To brown the butter, simply melt it in a saucepan over medium heat and cook it for a few minutes until it turns golden brown and smells nutty. Let it cool slightly before adding it to the batter.
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Make Them Dairy-Free: If you’re following a dairy-free diet, you can substitute dairy-free butter, plant-based milk (like almond or oat milk), and dairy-free sour cream to make these cupcakes dairy-free without compromising on flavor or texture.
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Freeze for Later: These cupcakes freeze well, so you can make them in advance. Once they’re completely cooled, wrap them tightly in plastic wrap or place them in an airtight container and freeze for up to 3 months. When ready to enjoy, thaw them at room temperature and glaze them just before serving.
Conclusion
These Cinnamon Roll Cupcakes are the perfect fusion of two beloved treats: cinnamon rolls and cupcakes. They feature a light and fluffy cupcake base, swirled with a delicious cinnamon-sugar filling, and topped with a sweet glaze that ties everything together. Whether you’re serving them for breakfast, brunch, or dessert, these cupcakes are sure to be a hit.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup sour cream (for moisture)
- For the Cinnamon Swirl:
- 2 tbsp unsalted butter, melted
- ⅓ cup brown sugar, packed
- 1 ½ tsp ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- A pinch of salt
Instructions
1. Preheat Oven and Prepare Cupcake Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Make the Cupcake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, and sour cream.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
3. Make the Cinnamon Swirl:
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until the mixture is smooth and well combined.
4. Assemble the Cupcakes:
- Divide the cupcake batter evenly among the 12 cupcake liners (about ¾ full).
- Spoon about 1 teaspoon of the cinnamon swirl mixture on top of each batter-filled liner. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
5. Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay). Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
6. Make the Glaze:
- While the cupcakes are cooling, make the glaze by whisking together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and drizzle-able. Add more milk if necessary to reach the desired consistency.
7. Glaze the Cupcakes:
- Once the cupcakes are completely cooled, drizzle the glaze over the top of each cupcake.
Notes
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