How can I make cinnamon roll cupcakes from scratch?

Start by preparing a basic cupcake batter with flour, baking powder, baking soda, cinnamon, and salt. Whisk eggs, oil, sugar, vanilla, and sour cream until smooth, then gently fold in the dry ingredients. For the cinnamon swirl, mix cinnamon with brown and white sugar, and swirl it into the batter before baking. Bake at 350ºF until a toothpick comes out clean. This method creates a deliciously moist cupcake with that classic cinnamon roll flavor.

Can you bake cinnamon rolls in cupcake liners?

Absolutely! Baking cinnamon rolls in cupcake liners gives them a neat, individual portion and helps maintain their shape. Simply roll your prepared cinnamon roll dough into small spirals and place them in the liners. Bake until they’re golden and cooked through. This method is perfect for parties or when you want to avoid the mess of cutting rolls.

What's the secret to a moist cinnamon roll cupcake?

Using sour cream in the batter is key, as it adds moisture and richness. Avoid overmixing the batter, which can make cupcakes tough. Baking at the right temperature and not overbaking are also critical. Keeping an eye on them in the oven will help you achieve that perfect texture. A moist cupcake is always a crowd-pleaser!

What's the best icing for cinnamon roll cupcakes?

A cinnamon cream cheese frosting pairs wonderfully with cinnamon roll cupcakes, adding a tangy sweetness that complements the spice. Cream together softened cream cheese, butter, powdered sugar, and a touch of vanilla for a smooth and creamy finish. You can also drizzle a simple glaze made of powdered sugar and milk for that classic cinnamon roll touch. Both options enhance the overall flavor and make the cupcakes irresistible.

Cinnamon Roll Cupcakes Recipe: Sweet Morning Delight

Description

Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini cinnamon roll.

Ingredients

Scale

1 1/4 cup all-purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tsp cinnamon

2 large eggs

1/2 cup canola oil

3/4 cup sugar

2 tsp vanilla bean paste

1/2 cup sour cream

1/2 tbsp ground cinnamon (for swirl)

1 tbsp brown sugar (for swirl)

1 tbsp white sugar (for swirl)

1/2 cup warm water

2 1/4 tsp instant yeast

1 tbsp honey or sugar

1/2 tbsp olive oil

1 1/2 cups all-purpose flour (for rolls)

1/2 tsp fine sea salt

1/4 cup granulated sugar (for filling)

2 tbsp brown sugar (for filling)

1 tbsp cinnamon (for filling)

1/4 cup unsalted butter, room temperature (for filling)

1 cup powdered sugar

2 tbsp milk

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Instructions

1. Preheat oven to 350ºF.

2. Sift flour, baking powder, baking soda, cinnamon, and salt. Set aside.

3. Whisk eggs until frothy. Add oil and sugar, whisk until smooth.

4. Mix in vanilla bean paste and sour cream.

5. Fold in dry ingredients gently.

6. For swirl: mix cinnamon, brown sugar, and white sugar.

7. Pour 1 tbsp batter into cupcake liners. Sprinkle 1/4 tsp swirl mixture. Repeat layers. Swirl with a toothpick.

8. Bake for 15 minutes. Cool before frosting.

9. For rolls: mix water, honey, and oil. Add flour, yeast, and salt. Form dough, knead for 6 minutes.

10. Let dough rise for 1 hour.

11. Mix filling sugars, cinnamon, and butter. Roll dough into 8×10” rectangles, spread filling, roll up, and cut rolls.

12. Let rolls rise for 30 minutes. Bake at 350ºF for 10 minutes. Cool.

13. For glaze: mix powdered sugar and milk. Adjust consistency if needed.

14. Assemble: Frost cupcakes, top with rolls, glaze, and chill.

Notes

Don’t overmix the cupcake batter.

Store cupcakes in an airtight container.

Prep Time: 200
Cook Time: 50
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 500 kcal
Sugar: 45 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg