Cinnamon Roll Cupcakes
Delicious Cinnamon Roll Cupcakes that combine the flavors of cinnamon rolls and cupcakes, perfect for dessert lovers.
Equipment
- Oven
- mixing bowls
- Mixer
- Whisk
- cupcake tin
Ingredients
Cinnamon Swirl Cupcakes
- 1.25 cups all-purpose flour 160 grams, 5.65 oz
- 1.25 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon table salt
- 1 teaspoon cinnamon
- 2 large eggs
- 0.5 cup canola oil 112 grams, 3.9 oz
- 0.75 cup sugar 150 grams, 5.29 oz
- 2 teaspoon vanilla extract
- 0.5 cup sour cream 121 grams, 4.3 oz
Cinnamon Swirl
- 0.5 tablespoon ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
Cinnamon Rolls
- 0.5 cup warm water 90-100F, 117 grams, 4 oz
- 2.25 teaspoon instant yeast 7 grams, 0.24 oz
- 1 tablespoon honey or sugar
- 0.5 tablespoon olive oil
- 1.5 cups all-purpose flour 191 grams, 6.75 oz
- 0.5 teaspoon fine sea salt
Cinnamon Roll Filling
- 0.25 cup granulated sugar 50 grams, 1.7 oz
- 2 tablespoon brown sugar 25 grams, 0.8 oz
- 1 tablespoon cinnamon
- 0.25 cup unsalted butter room temperature, 56 grams, 2 oz
Glaze
- 1 cup powdered sugar sifted, 127 grams, 4.5 oz
- 2 tablespoon milk
Instructions
Cinnamon Swirl Cupcakes
- Pre-heat the oven to 350ºF.
- Sift the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Whisk the eggs with a wire whisk for about 1 minute until frothy and lightened. Add the oil and whisk until combined.
- Add the sugar and whisk for another minute. You can use a mixer or a whisk.
- Add the vanilla extract.
- Add the sour cream to the batter and whisk until combined.
- Gently add the sifted dry ingredients, whisking until just combined without overmixing.
- Make the Cinnamon Swirl: mix ½ tablespoon of ground cinnamon with 1 ½ tablespoon of brown sugar and 1 tablespoon of white sugar. Set aside.
- Pour about 1 tablespoon of the batter into each cupcake tin.
- Sprinkle with ¼ teaspoon of the Cinnamon Swirl mixture.
- Top with another tablespoon of batter.
- Sprinkle ¼ teaspoon of Cinnamon Swirl mixture over the batter.
- Top with another tablespoon of batter.
- Using a toothpick, swirl the batter to create a swirl effect.
- Top with one final ¼ teaspoon of the Cinnamon Swirl mixture.
- Bake for about 15 minutes. Test with a toothpick to check if done.
- Let the cupcakes cool before frosting.
Cinnamon Rolls
- Mix warm water, honey (or sugar), and olive oil in a large bowl.
- Add flour, yeast, and salt to the bowl and mix until combined.
- Knead the dough for 4-6 minutes with a dough hook or by hand for about 8 minutes.
- Place the dough in an oiled bowl, cover with a towel, and let it rest for about 1 hour.
- Once the dough has doubled in size, remove from the bowl and divide in half.
- Make the Cinnamon Filling: mix sugar, brown sugar, cinnamon, and butter in a small bowl. Set aside.
- Roll each half of dough into a 8×10” rectangle and spread half of the cinnamon filling on each.
- Roll tightly from the widest end and cut into small rolls, about ¾” thick.
- Place them in a baking sheet to rise about 30 minutes.
- Pre-heat oven to 350ºF while the rolls rise.
- Bake for about 10 minutes, until just starting to brown, then set aside to cool.
Glaze
- Mix powdered sugar and milk together, adjusting for consistency.
To assemble
- Frost each cupcake with the Cinnamon Cream Cheese Frosting and place a cinnamon roll on top.
- Glaze with sugar glaze and refrigerate for a bit before serving.
Notes
Store cupcakes in the fridge covered for up to 4 days. Cinnamon rolls are best consumed on the first or second day at room temperature.
Nutrition
Serving: 1cupcakeCalories: 500kcalCarbohydrates: 69gProtein: 6gFat: 24gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 30mgIron: 1mg
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