Cinnamon Roll Cupcakes

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Cinnamon roll cupcakes blend everything people love about classic cinnamon rolls—sweet cinnamon, tender crumb, creamy icing—into a fun, hand-held cupcake. Each bite delivers the nostalgia of warm cinnamon rolls, with the added party-friendly convenience of cupcakes. These are easy to make at home, perfect for brunch, dessert, or a special breakfast.

Let’s dive into every part of making cinnamon roll cupcakes at home, from the essential ingredients to creative serving ideas and helpful tips for the softest, fluffiest crumb.

What Makes Cinnamon Roll Cupcakes Special

Cinnamon roll cupcakes stand out because they satisfy two cravings at once. You get the soft, buttery cake like a cupcake, but woven throughout is that familiar swirl of brown sugar and cinnamon. On top, a rich cream cheese frosting pulls the whole experience together.

Here’s what makes them such a crowd-pleaser:

• Classic Flavors, New Format: The combination of rich cinnamon and sweet vanilla pairs beautifully with a tender cake.
• Perfect Texture: Moist, soft crumb with delicate cinnamon ribbons.
• Irresistible Aroma: Your kitchen will smell like a bakery on a cozy morning.
• Great for Sharing: Cupcakes are easy to portion and take to gatherings.

Ingredients for Cinnamon Roll Cupcakes

The right ingredients bring the best results—in both flavor and texture. Most of these are pantry staples, but each plays a key role in replicating the classic cinnamon roll experience.

You might want to have a little extra cinnamon or brown sugar on hand to sprinkle on top or to adjust the swirl to your taste.

How to Make Cinnamon Roll Cupcakes

These cupcakes follow a familiar mixing method, but the signature cinnamon swirl calls for a little extra flair. Here’s a breakdown of each step so you get those perfectly layered flavors.

Step 1: Prepare Your Station

• Preheat oven to 350°F (175°C).
• Line a 12-cup standard muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

This ensures even distribution and helps avoid any lumps.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer (or stand mixer) to beat:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar

Beat until light and fluffy. Scrape down the bowl to make sure it’s well-mixed.

Step 4: Add Eggs, Vanilla, and Sour Cream

Add to the butter-sugar mixture one at a time:

• 2 large eggs
• 1 tablespoon pure vanilla extract
• ½ cup sour cream, room temperature

Mix until everything is smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mix with a spatula. Avoid overmixing—stop when you see the last streak of flour disappear.

Step 6: Prepare the Cinnamon Swirl

In a small bowl, stir together:

• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted butter

This forms a thick, sugary paste that you’ll swirl into the cupcakes.

Step 7: Layer and Swirl the Batter

• Spoon a heaping tablespoon of cupcake batter into each liner.
• Add a teaspoon of the cinnamon swirl on top.
• Cover with another tablespoon of batter.
• Swirl the top gently with a toothpick or skewer to create visible ribbons.

Step 8: Bake

• Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
• Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Rich, tangy frosting adds the finishing touch that mirrors the classic icing on cinnamon rolls. Make sure your ingredients are at room temperature for the smoothest result.

Ingredients

• 8 oz cream cheese (full fat), softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons heavy cream (or milk)

Instructions

• Beat cream cheese and butter in a bowl until completely smooth.
• Add powdered sugar, ½ cup at a time. Continue beating after each addition.
• Mix in the vanilla extract.
• Add heavy cream, one tablespoon at a time, until the frosting is soft and spreadable.
• Once the cupcakes are completely cool, pipe or spread frosting on each cupcake.

Optional Garnish: Mini Cinnamon Rolls

If you want a showstopper look (and extra cinnamon roll flavor), you can create mini cinnamon rolls as garnish. Here’s a shortcut recipe using crescent dough:

• Unroll 1 can crescent roll dough and press the seams together.
• Brush with 2 tablespoons melted butter, then sprinkle with a mix of ¼ cup brown sugar and 1 teaspoon cinnamon.
• Roll up, slice into small coils, and bake on a parchment-lined sheet at 375°F for about 8–10 minutes.
• Once cool, top each cupcake with a swirl.

Or, simply finish cupcakes with a dusting of cinnamon sugar or chopped pecans.

Tips for Perfect Cinnamon Roll Cupcakes

Even a simple recipe yields best results with a few key techniques. Here are some hands-on suggestions based on kitchen experience:

• Room Temperature Ingredients: Butter, eggs, sour cream, and cream cheese should sit out for 30–60 minutes before starting. This ensures smooth mixing and a tender crumb.
• Don’t Overmix: Only mix until just combined, or your cupcakes may be dense.
• Even Filling: Use a cookie scoop or measuring spoon to evenly portion out your cupcake batter for even baking.
• Check Early: Ovens vary, so start checking for doneness at 18 minutes. A clean toothpick is your best guide.
• Cool Completely Before Frosting: Warm cupcakes will melt frosting and make it hard to decorate.
• Creativity Counts: Try folding in chopped pecans, a few raisins, or a sprinkle of nutmeg for a twist.
• Presentation: Finish with some extra cinnamon dust or a drizzle of simple glaze for an extra bakery look.

Storing and Serving Suggestions

Storing

• Store frosted cupcakes in an airtight container in the fridge for up to five days.
• For best texture, bring them to room temperature before serving.
• If you’d like to freeze, do so before frosting. Wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before frosting.

Make-Ahead Tips

• The cupcakes and frosting can each be made a day or two ahead. Store separately in the fridge, and frost on the day of serving for the best texture.
• Mini cinnamon rolls are best added fresh for the crunch factor.

Serving Ideas

Serve cinnamon roll cupcakes at brunch, family gatherings, or any occasion that calls for a sweet treat. They pair well with strong coffee, chai tea, or just a tall glass of milk. For an extra touch, set up a topping bar with nuts, extra cinnamon sugar, or different flavored frostings.

Cinnamon roll cupcakes combine all the joys of breakfast indulgence with cupcake fun. They’re versatile, portable, and sure to please any sweet tooth. Bake them for your next special breakfast, cozy afternoon, or whenever you crave that cinnamon roll magic—no rolling or rising required.

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Cinnamon Roll Cupcakes

⭐⭐⭐⭐⭐

4.5 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 30 minutes

Cooking Time 20 minutes

Servings 12 servings

Calories 484 cal

These moist cinnamon roll cupcakes are the ultimate sweet treat for any occasion. They are topped with rich cream cheese frosting. Mini cinnamon rolls sit on top as a delicious finishing touch.

Ingredients

• 2 tablespoons heavy cream
• optional garnish: cinnamon, mini cinnamon rolls
• 3/4 cup granulated sugar
• 1/3 cup sour cream
• 1 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, softened
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoon baking soda
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
2. Make the cupcakes: In a medium bowl, whisk the flour. Whisk in the baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed. Continue until the mixture is light and fluffy, about 3-4 minutes. Turn the speed to low. Blend in the eggs, one at a time. Beat well after each addition. Mix in the vanilla extract and sour cream.
4. Add the dry ingredients. Mix gently by hand. Stop when just combined.
5. Put the brown sugar and cinnamon in a small bowl. Mix them until well combined.
6. Fill the cupcake liners halfway with the batter. Add 1/2 teaspoon of the cinnamon sugar. Swirl gently with a toothpick. Fill the liners with more batter. Swirl the remaining cinnamon sugar on the top of each cupcake.
7. Bake for 18-20 minutes. Check if a toothpick inserted into the center comes out clean. Remove from the oven. Let the cupcakes cool completely on a wire rack.
8. Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar. Beat until fluffy. Add the vanilla extract and heavy cream as needed. Mix until smooth, thick, and spreadable.
9. Once the cupcakes are cool, pipe or spread the cream cheese frosting on top. Dust with a light sprinkle of cinnamon. Add a mini cinnamon roll on top. Serve and enjoy!