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Cinnamon Roll Cupcakes

Homemade Cinnamon Roll Cupcakes Recipe

Cinnamon roll cupcakes are a delightful treat that combines the best elements of cinnamon rolls and cupcakes into one irresistible dessert. The moist, flavorful cinnamon swirl cupcake paired with tangy cream cheese frosting and mini cinnamon rolls on top creates a truly unique and satisfying dessert.
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Prep Time 3 hours 20 minutes
Cook Time 50 minutes
Total Time 4 hours 10 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Cinnamon Swirl Cupcakes:
  • 1 ¼ cups all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ½ cup canola oil
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup sour cream
For the Cinnamon Swirl:
  • ½ tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp white sugar
For the Mini Cinnamon Rolls:
  • ½ cup warm water 90-100°F
  • 2 ¼ tsp instant yeast
  • 1 tbsp honey or sugar
  • ½ tbsp olive oil
  • 1 ½ cups all-purpose flour
  • ½ tsp fine sea salt
For the Cinnamon Roll Filling:
  • ¼ cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • ¼ cup unsalted butter room temperature
For the Glaze:
  • 1 cup powdered sugar sifted
  • 2 tbsp milk

Method
 

Making the Cinnamon Swirl Cupcakes:
  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  3. Prepare the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  5. Mix Wet Ingredients:
  6. In a large bowl, whisk the eggs until frothy. Add oil and mix until combined. Add sugar, vanilla extract, and sour cream. Whisk until smooth.
  7. Combine Wet and Dry Ingredients:
  8. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  9. Prepare the Cinnamon Swirl:
  10. In a small bowl, mix ½ tbsp ground cinnamon, 1 tbsp brown sugar, and 1 tbsp white sugar. Set aside.
  11. Assemble the Cupcakes:
  12. Spoon about 1 tablespoon of batter into each cupcake liner. Sprinkle ¼ teaspoon of the cinnamon swirl mixture on top. Repeat with more batter and cinnamon swirl mixture. Swirl with a toothpick to create the signature cinnamon swirl.
  13. Bake the Cupcakes:
  14. Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
Making the Mini Cinnamon Rolls
  1. Prepare the Dough:
  2. Mix warm water, honey, olive oil, and yeast in a bowl. Let it sit for 5 minutes. Add flour and salt, then knead for 4-6 minutes.
  3. Let Dough Rise:
  4. Place the dough in a greased bowl and cover. Let it rise for 1 hour, or until doubled in size.
  5. Prepare the Filling:
  6. In a small bowl, mix granulated sugar, brown sugar, cinnamon, and softened butter.
  7. Form the Cinnamon Rolls:
  8. Roll the dough into an 8×10-inch rectangle. Spread the cinnamon filling over it, then roll tightly from the widest end. Slice into ¾-inch thick rolls.
  9. Rise and Bake the Rolls:
  10. Let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C) and bake for 10 minutes, or until golden.
  11. Prepare the Glaze:
  12. Mix powdered sugar and milk to make a glaze. Drizzle over the baked mini cinnamon rolls.
Assembling the Cupcakes:
  1. Frost the Cupcakes:
  2. Frost each cupcake with cream cheese frosting (optional).
  3. Top with Cinnamon Rolls:
  4. Place a mini cinnamon roll on top of each cupcake and drizzle with the glaze.

Notes

  • Storage: These cupcakes are best stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Both the cupcakes and mini cinnamon rolls can be frozen for up to 2 months. To reheat, bake the frozen rolls at 350°F until golden.
  • Frosting Variations: You can use traditional buttercream or cream cheese frosting. If the frosting is too runny, add powdered sugar to thicken it. If too stiff, add milk to reach the desired consistency.

Nutritional Facts (Per Cupcake):

  • Calories: 500 kcal
  • Total Fat: 25g
    • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 180mg
  • Total Carbohydrates: 65g
    • Dietary Fiber: 2g
    • Sugars: 45g
  • Protein: 5g
  • Vitamin A: 8%
  • Vitamin C: 0%
  • Calcium: 4%
  • Iron: 6%