Cinnamon Roll Cupcakes.
Because I like over the top cupcakes, and that’s pretty evident if you take a look at my Cupcakes section in my blog.
I just have the most fun coming up with these! Gotta love #cupcakemondays!
In any case, these cupcakes aren’t even that hard to make. They might be a little time consuming, but if you’re like me, you love spending your time in the kitchen.
These Cinnamon Roll Cupcakes are so delicious. I am full on fall baking at the moment. For the past few days, I had to put a light jacket on at night, which is the biggest indicator that fall is upon us.
I put a big pumpkin spice candle in my work area where my computer is, so I can keep smelling fall.
Not to mention that I’ve probably spent more time than I should on my Autumn Vibes board on Pinterest yesterday.
Actually that’s exactly what happened last night. I was supposed to be writing this post, but I got caught up pinning pretty fall pictures, because these cupcakes were inspiring me to do so. And I just lost track of time looking at the beautiful fall inspired pictures on Pinterest.
Anyway, fall baking is totally upon us. And I am planning on enjoying every bit of it.
These Cinnamon Roll Cupcakes are the ultimate proof of my love for fall baking.
I just can’t wait to go apple picking. Apple baking will be awesome this year. I’m stoked.
Now, let’s talk about the cinnamon swirl part of these Cinnamon Roll Cupcakes.
So, this is how you are going to go about this. Make the batter. Set aside. Then make the Cinnamon Swirl by mixing cinnamon, brown sugar, and white sugar.
Start by putting a heaping tablespoon of cupcake batter in the bottom of the cupcake tin.
Then, top with 1/2 teaspoon of the cinnamon swirl mixture.
Then top with more batter.
And repeat the process: 1/2 teaspoon cinnamon swirl, topped by another tablespoon of batter.
Then, use a toothpick to create a bit of a swirl effect in your cupcakes.
Top each cupcake with a bit more cinnamon swirl mixture after swirling.
And then you can bake your cupcakes.
Their inside will look like this.
And that, to me, is cinnamon goodness! Heaven for a cinnamon lover such as myself.
Now about the cinnamon rolls. This recipe will make more cinnamon rolls than you need for the cupcakes. And I apologize for this inconvenience of the extra mini cinnamon rolls you are going to have. Just ship them to my house if you want to. I’ll take extra cinnamon rolls any day!
Just make sure to cut them very thin before baking, about 3/4″ thick. And also, watch them like a hawk as they bake, because if they brown too much, they will be tough and hard.
Place them very close to each other before baking. In my picture above they aren’t very close together, but I did move them closer, about 1/2″ apart from each other.
They will bake and puff up and not spread to the sides if you place them close together.
And let them cool before placing on top of the frosted cupcakes.
Don’t forget to pour some glaze over them, after decorating the cupcake.
This frosting is so special to my heart that I just had to.
Well guys, let me know if you ever have any questions about the recipes and stuff. I’ll always answer dms on my instagram account and answer questions about my recipes. I usually get people approaching me on instagram asking me questions and I’m more than happy to talk about baking to anyone who’s also passionate about it.
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Cinnamon Roll Cupcakes
Cinnamon Swirl Cupcakes
- 1 1/4 cup all-purpose flour 160 grams, 5.65 oz
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup canola oil 112 grams, 3.9 oz
- 3/4 cup sugar 150 grams, 5.29 oz
- 2 teaspoons vanilla extract
- 1/2 cup sour cream 121 grams, 4.3 oz
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1/2 cup warm water 90-100F 117 grams, 4 oz
- 2 1/4 teaspoons instant yeast 7 grams, 0.24 oz
- 1 tablespoon honey or sugar
- 1/2 tablespoon olive oil
- 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar 50 grams, 1.7 oz
- 2 tablespoons brown sugar 25 grams, 0.8 oz
- 1 tablespoon cinnamon
- 1/4 cup unsalted butter melted (56 grams, 2 oz)
- 1 cup powdered sugar sifted (127 grams, 4.5 oz)
- 2 tablespoons milk
Cinnamon Swirl Cupcakes
- Pre-heat oven to 350F.
- Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
- Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
- Add vanilla extract.
- Add sour cream to the batter. Whisk until combined
- Now add the sifted dry ingredients to the bowl and whisk gently.
- Whisk batter until just combined.
- Don’t overmix it!
- Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Set aside.
Now start by pouring about 1 heaping tablespoon of the batter on the bottom of each cupcake tin.
- Sprinkle with 1/2 teaspoon of the Cinnamon Swirl mixture.
- Top with another heaping tablespoon of batter.
- Now, sprinkle another 1/2 teaspoon of Cinnamon Swirl mixture over batter.
- Top with another heaping tablespoon of batter.
- Using a toothpick, swirl the batter a few times to create a swirl effect.
- Top already swirled cupcakes with one final 1/2 teaspoon of the Cinnamon Swirl mixture.
- Bake for 10-12 minutes, checking in between to rotate pans.
- Remove from the oven once cupcakes are lightly golden brown and puffed.
Start by making the dough. First mix the warm water, with the yeast, and honey (or sugar).
- Add olive oil to the bowl.
- Add flour and salt to the bowl.
- Mix until combined.
- Knead dough for 4-6 minutes with the dough hook on low speed. Or by hand for about 8 minutes.
- Let dough rest in a lightly oiled bowl for about 1 hour.
- Once dough has doubled in size, remove from the bowl. Divide the dough in half.
- Work with each half at a time.
- Make Cinnamon Filling: Mix 1/4 cup granulated sugar, 2 tablespoons brown sugar, cinnamon, and melted butter in a small bowl. Set aside.
- Roll each dough half into a 10x12” rectangle.
- Spread half of the cinnamon filling on top of each dough rectangle.
- Roll it tight from the widest end.
- Cut very small rolls, about 3/4” thick.
- Place them in a baking sheet to rise. You want to place them fairly close together so they won’t spread out too much as they bake. Place rolls about 1/2” away from each other.
- Let rolls rise for about 30 minutes.
- Pre-heat oven to 350F. Bake rolls in pre-heated oven for about 10 minutes. They must have just started to brown when you remove them, or they will be too tough to eat. Don’t overbake the cinnamon rolls!
- Set them aside to cool.
- Mix powdered sugar and milk together.
- You might need more powdered sugar or milk to achieve the proper consistency. Please be aware that depending on the brand of sugar you are using, or if you measure your ingredients using a scale or a measuring cup, you might achieve different results. If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again. Same thing with the milk. If the glaze is too thick and not spreading, add a very very tiny amount of milk at a time, until you achieve the desired consistency.
- Frost each cupcake with the Cinnamon Cream Cheese Frosting. Then place a cinnamon roll on top, glaze with a bit of the sugar glaze. Let the cupcakes sit in the fridge for a bit before serving, as you want the frosting and the glaze to set.
- Store these cupcakes in the fridge, covered, for up to 4 days.