Go Back
–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

Delightful Cinnamon Roll Cupcakes that combine the best of cinnamon rolls and cupcakes.
Print Recipe Pin Recipe
Prep Time 3 hours 20 minutes
Cook Time 50 minutes
Cooling Time 30 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
Cinnamon Swirl
  • 0.5 tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp white sugar
Cinnamon Roll Dough
  • 0.5 cups warm water (90-100?F)
  • 2.25 tsp instant yeast
  • 1 tbsp honey or sugar
  • 0.5 tbsp olive oil
  • 1.5 cups all-purpose flour
  • 0.5 tsp fine sea salt
Cinnamon Filling
  • 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 bowl
  • cupcake tin
  • whisk
  • sifter
  • dough hook
  • Baking sheet

Method
 

Cinnamon Roll Cupcakes Preparation
  1. Pre-heat the oven to 350?F.
  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 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. Add the sifted dry ingredients to the bowl and whisk gently until just combined.
  7. For the Cinnamon Swirl, mix 1/2 tablespoon of ground cinnamon with 1 1/2 tablespoons of brown sugar and 1 tablespoon of white sugar. Set aside.
  8. Pour about 1 tablespoon of the batter into the bottom of each cupcake tin and sprinkle with 1/4 teaspoon of the Cinnamon Swirl mixture.
  9. Top with another tablespoon of batter and sprinkle another 1/4 teaspoon of the Cinnamon Swirl mixture.
  10. Repeat with another tablespoon of batter, swirl with a toothpick, and finish with 1/4 teaspoon of the Cinnamon Swirl mixture.
  11. Bake for about 15 minutes. Test for doneness with a toothpick.
  12. Let the cupcakes cool down before frosting.
Cinnamon Rolls Preparation
  1. For the cinnamon rolls, mix warm water, honey (or sugar), and olive oil in a large bowl.
  2. Add the flour, yeast, and salt to the bowl and mix until combined to form a dough.
  3. Knead the dough for 4-6 minutes with a dough hook or 8 minutes by hand.
  4. Place the dough in an oiled bowl, cover with a clean towel, and let it rest for about 1 hour.
  5. Once the dough has doubled in size, divide it in half and keep one half covered.
  6. For the Cinnamon Filling, mix 1/4 cup granulated sugar, 2 tablespoons brown sugar, cinnamon, and room temperature butter in a small bowl.
  7. Roll each dough half into an 8x10? rectangle and spread half of the cinnamon filling on top.
  8. Roll tightly from the widest end and cut into 3/4? thick rolls.
  9. Place them in a baking sheet to rise, about 1/2? apart, for about 30 minutes.
  10. Pre-heat oven to 350?F while the rolls rise.
  11. Bake the rolls for about 10 minutes until they start to brown.
  12. Set aside to cool.
Final Assembly
  1. For the glaze, mix the powdered sugar and milk. Adjust consistency with more powdered sugar or milk if needed.
  2. Frost each cupcake with the Cinnamon Cream Cheese Frosting and place a cinnamon roll on top. Glaze with the sugar glaze and let sit in the fridge before serving.

Nutrition

Serving: 1cupcakeCalories: 500kcal

Notes

These cupcakes combine the flavors of cinnamon rolls with the convenience of cupcakes, perfect for any occasion.

Tried this recipe?

Let us know how it was!