Cinnamon roll cupcakes combine everything people love about warm cinnamon rolls in handheld, perfectly portioned cakes. With a soft, fragrant crumb swirled with brown sugar cinnamon and topped with luscious cream cheese frosting, these cupcakes offer indulgence for breakfast, dessert, or a special brunch treat. This recipe takes you through every detail, from the ingredient selection to creative serving ideas.
What Makes Cinnamon Roll Cupcakes Special
Cinnamon roll cupcakes offer the nostalgic flavors of traditional cinnamon rolls, enhanced by the tenderness of cupcakes. Each bite reveals rich vanilla cake layers woven with brown sugar and cinnamon. The addition of tangy cream cheese frosting pushes these cupcakes to another level. They’re just as at home at a celebration as they are at a casual family breakfast.
Key Features:
- Warm, aromatic cinnamon infuses every layer.
- Swirls of brown sugar create flavor and visual appeal.
- Moist, tender crumb keeps each cupcake soft and fresh.
- Classic cream cheese frosting adds the right balance of sweetness.
- Easy to customize with creative toppings or festive garnishes.
Ingredients for Cinnamon Roll Cupcakes
Selecting quality ingredients is the foundation. Here’s what you’ll need for both the cupcakes and frosting:
Cupcake Batter
- All-Purpose Flour – Forms the base, giving structure.
- Baking Powder & Baking Soda – Leaveners for height and tenderness.
- Salt – Balances the sweetness.
- Unsalted Butter – Ensures a moist, rich crumb.
- Granulated Sugar – Adds sweetness and assists creaming.
- Eggs – Provide lift and bind the batter.
- Sour Cream – The secret for a moist, tender bite.
- Vanilla Extract – Brings depth and aroma.
Cinnamon Swirl
- Brown Sugar – For caramel notes in the swirl.
- Ground Cinnamon – To deliver that classic, warm-spiced flavor.
- Melted Butter – Helps bind the swirl and keeps the filling soft.
Cream Cheese Frosting
- Cream Cheese – Offers signature tang and creaminess.
- Unsalted Butter – Enables fluffy, smooth frosting.
- Powdered Sugar – Sweetens and stabilizes.
- Vanilla Extract – Adds fragrance and flavor.
- A pinch of salt – Balances the sugar.
Optional Toppings
- Mini cinnamon rolls
- Chopped pecans or walnuts
- Sprinkle of ground cinnamon
Step-by-Step: Making Cinnamon Roll Cupcakes
Every stage of the process shapes the final result. Follow these clear instructions for best results.
1. Preparation
- Bring butter, eggs, sour cream, and cream cheese to room temperature.
- Preheat your oven to 350°F (175°C).
- Line a standard muffin tin with 12 cupcake liners.
2. Mixing the Batter
- Dry Ingredients: In a bowl, whisk together flour (1 ¾ cups), baking powder (1 tsp), baking soda (¼ tsp), and salt (½ tsp).
- Creaming: In another bowl, beat ½ cup unsalted butter and 1 cup sugar until light and fluffy. This may take about 3 minutes with a hand mixer.
- Eggs and Flavorings: Add 2 large eggs to the butter mixture, one at a time. Mix in 2 tsp vanilla extract and ⅔ cup sour cream.
- Combine: Gradually fold in the dry mixture until just incorporated. Avoid overmixing; stop as soon as no flour streaks remain.
3. Preparing the Cinnamon Swirl
Combine ⅓ cup brown sugar, 2 tsp cinnamon, and 2 tbsp melted butter in a small bowl. Stir until well blended and crumbly.
4. Assembling the Cupcakes
- Spoon a generous tablespoon of batter into each liner.
- Add a teaspoon of cinnamon filling. Swirl gently using a toothpick or skewer.
- Repeat with another layer of batter and a little more filling. Swirl again for a marbled effect.
- Be mindful not to overfill. Liners should be about ¾ full.
5. Baking
- Bake for 18–20 minutes. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re done.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Making Cream Cheese Frosting
- In a bowl, beat ½ cup cream cheese with ¼ cup unsalted butter until smooth.
- Add 2 cups powdered sugar, a pinch of salt, and 1 tsp vanilla extract. Mix on low to start, then increase speed to high and beat until fluffy.
- If the frosting is too thick, add a teaspoon of milk or cream at a time until you reach a spreadable consistency.
7. Frosting and Garnishing
- Once cupcakes are cool, frost generously using a spatula, piping bag, or zip-top bag with the corner snipped off.
- Sprinkle with extra cinnamon, or garnish with toppings like mini cinnamon rolls or chopped nuts.
Making Mini Cinnamon Rolls for Topping
If you want a bakery-style finish, top each cupcake with a mini cinnamon roll.
Ingredients
- 1 (8 oz) can crescent roll dough
- 2 tbsp melted butter
- ¼ cup brown sugar
- 1.5 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a small baking sheet.
- Unroll dough and pinch seams to create a rectangle.
- Brush with butter, sprinkle with brown sugar and cinnamon.
- Roll tightly into a log and slice into small rounds.
- Place on baking sheet and bake for 8–10 minutes, until golden.
- Let cool before using as garnish.
Tips for Perfect Cinnamon Roll Cupcakes
- Room temperature ingredients blend more evenly, yielding smooth batter.
- Don’t overfill liners to prevent overflowing.
- Swirl carefully to create beautiful stripes inside without disrupting the structure.
- Sift powdered sugar before adding to frosting for the smoothest texture.
- Let cupcakes cool completely before frosting so butter-based icing doesn’t melt.
Here’s a quick reference summary:
| Tip | Outcome |
|---|---|
| Room-temp dairy | Smooth, lump-free batter & icing |
| Proper swirling | Even cinnamon layers in every bite |
| Full-fat cream cheese | Rich, tangy frosting |
| Even filling | Uniform baking and rise |
| Patience cooling | Prevents runny, melting frosting |
Variations and Customizations
Make these cupcakes your own with add-ins and substitutes:
- Add chopped pecans or walnuts to the cinnamon filling for crunch.
- Use vanilla bean paste in place of extract for richer aroma.
- Drizzle finished cupcakes with caramel sauce.
- Fold raisins or dried cranberries into the batter for extra flavor.
- Swap sour cream for plain Greek yogurt if needed.
Serving and Storage
Serve cinnamon roll cupcakes fresh for the best texture. If serving for a brunch buffet, keep them at room temperature for a few hours. The aroma alone will have your guests gravitating toward the dessert table.
Storing Leftovers
- Room Temperature: Unfrosted cupcakes keep up to 2 days in an airtight container.
- Refrigerator: Frosted cupcakes last about 5 days when chilled. Let them come to room temperature before serving for the best texture.
- Freezing: Freeze unfrosted cupcakes, tightly wrapped, for up to 3 months. Thaw overnight and frost when ready to serve.
- Frosting Storage: Cream cheese frosting stays fresh in the fridge for up to 5 days. Whip briefly before use if needed.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Bake cupcakes and make frosting up to 3 days ahead. Store separately and frost just before serving.
Can I double this recipe?
Absolutely. For parties or gatherings, double all ingredients. You may need to bake in batches.
What if I don’t have sour cream?
Plain full-fat Greek yogurt is a good substitute. It’s still tangy and keeps the cupcakes moist.
These cinnamon roll cupcakes capture the essence of classic cinnamon rolls in a playful, practical format. The layers of brown sugar and cinnamon waft through your kitchen as they bake. Try them for your next family brunch or as a dessert with coffee—they bring warmth, fragrance, and a touch of nostalgia. Whether topped with swirls of frosting or crowned with mini cinnamon rolls, each cupcake promises a special treat in every bite.
Cinnamon Roll Cupcakes
These moist cinnamon roll cupcakes are topped with rich cream cheese frosting. Each one is finished with a mini cinnamon roll. They’re the ultimate sweet treat for any occasion!
Ingredients
- 1 1/2 cups all-purpose flour
- optional garnish: cinnamon, mini cinnamon rolls
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 4 cups powdered sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
- Make the cupcakes: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Turn the speed to low and blend in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
- Add the dry ingredients and mix gently by hand until just combined.
- In a small bowl, mix the brown sugar and cinnamon until well combined.
- Fill the cupcake liners halfway with the batter. Add 1/2 teaspoon of the cinnamon sugar and swirl gently with a toothpick. Then, fill the liners with more batter and swirl the remaining cinnamon sugar on the top of each cupcake.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Add the vanilla extract and heavy cream, as needed, until smooth, thick, and spreadable.
- Once the cupcakes are cool, pipe or spread the cream cheese frosting on top. Dust with a light sprinkle of cinnamon, and add a mini cinnamon roll on top. Serve and enjoy!