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Cinnamon Roll Cupcakes Recipe

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4.3 from 30 reviews

These Cinnamon Roll Cupcakes combine the soft, fluffy texture of classic cinnamon rolls with the convenience of a cupcake format. Featuring a sweet yeast dough rolled with cinnamon and brown sugar, baked to golden perfection, and topped with a creamy homemade cream cheese icing, they make the perfect treat for breakfast, brunch, or dessert.

  • Total Time: 1 hour 57 minutes
  • Yield: 24 cupcakes

Ingredients

FOR DOUGH:

  • 2 ¼ teaspoons dry active yeast (1 packet)
  • ½ cup granulated sugar, divided
  • 1 cup warm milk (approximately 110°F)
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 cups bread flour

FOR FILLING:

  • 1 cup packed brown sugar
  • 2 ½ tablespoons ground cinnamon
  • ⅓ cup unsalted butter, softened

FOR CREAM CHEESE ICING:

  • 8 oz cream cheese, softened
  • ⅔ cup unsalted butter, softened
  • 1 ½ to 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Activate Yeast: In a large bowl, combine the yeast, 1/4 cup granulated sugar, and warm milk. Whisk until dissolved and let stand for 10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Mix Dough: Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture. Gradually add the bread flour, 1 cup at a time, mixing well after each addition until a soft dough forms.
  3. Knead and First Rise: Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
  4. Rest Dough: Punch down the risen dough, turn it out onto a floured surface, cover, and let it rest for 10 minutes to relax the gluten for ease of rolling.
  5. Prepare Filling and Pans: Mix the brown sugar and cinnamon in a small bowl. Line cupcake pans with liners and lightly spray the liners and pans with cooking spray to prevent sticking.
  6. Roll Dough and Add Filling: Roll the dough into a 12 x 24-inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
  7. Shape Rolls: Starting with the long edge furthest from you, roll the dough tightly toward you into a log. Use dental floss or a sharp pastry cutter to slice the log into 24 even rolls.
  8. Second Rise: Place each roll into the prepared cupcake liners. Cover the pan lightly with greased plastic wrap and let the rolls rise until nearly doubled, about 30 minutes.
  9. Preheat Oven: While the rolls rise, position the oven rack in the middle and preheat the oven to 400°F (204°C).
  10. Bake: Bake the cinnamon roll cupcakes on the middle rack for 10-12 minutes until golden brown. Remove from oven and let cool completely in the pan.
  11. Make Cream Cheese Icing: Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese and butter on medium speed for 1 minute until smooth. Gradually add powdered sugar until desired sweetness and consistency is achieved. Mix in vanilla extract.
  12. Frost and Serve: Spread or pipe the cream cheese icing generously over cooled cinnamon roll cupcakes. Serve and enjoy!

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Use dental floss to cut the rolled dough for neat, even slices without squashing the rolls.
  • Allow the cupcakes to cool completely before icing to prevent the icing from melting.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat slightly before serving for a fresh-baked taste.
  • Author: ELLA
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/cinnamon-roll-cupcakes-recipe/