There’s an undeniable warmth that fills the kitchen when you’re crafting something decadent from scratch. The delightful scent of cinnamon mingling with the sweet notes of vanilla brings back those cozy afternoons spent indulging in comforting treats. On a rainy afternoon, I decided to put a fun twist on a favorite classic, creating these delightful Cinnamon Roll Cupcakes.
Imagine biting into a fluffy cupcake, met with the gooey richness of cinnamon roll filling, all topped off with a luscious frosting that beckons for just one more bite. These cupcakes are perfect for a cozy weekend brunch or a delightful afternoon snack. Better yet, they take the familiar pleasure of cinnamon rolls and wrap them in a fun, portable form—no rolling mat required!
Let’s dive into this delicious recipe that’s surprisingly easy and practically foolproof, guaranteed to turn any hum-drum day into a sweet celebration!
Why You'll Love This Cinnamon Roll Cupcakes
- These Cinnamon Roll Cupcakes combine the best of both worlds, offering the classic flavors of cinnamon rolls in a convenient cupcake form.
- The recipe is surprisingly easy, making it perfect for both novice bakers and seasoned pros alike.
- With their gooey filling and decadent frosting, these cupcakes are sure to impress and satisfy any sweet tooth.
- They are versatile enough to serve at brunch, as an afternoon treat, or even at special occasions, bringing joy to every gathering.
Cinnamon Roll Cupcake Ingredients
Get ready to bring the magic of homemade cinnamon roll cupcakes into your kitchen!
For the Cupcake Base
- All-purpose flour – A key ingredient for structure, providing the perfect base for your cupcakes.
- Baking powder – Helps the cupcakes rise, giving them a light and fluffy texture.
- Baking soda – Works in tandem with the baking powder for a beautifully airy result.
- Table salt – Enhances the flavors and balances the sweetness of the cupcakes.
- Cinnamon – The star spice that gives these cupcakes their enchanting aroma and flavor.
- Large eggs – Helps bind the ingredients together while adding moisture.
- Canola oil – Keeps the cupcakes moist and tender, so they stay fresh longer.
- Sugar – Sweetens the batter, creating that wonderful indulgent taste.
- Vanilla extract – Adds depth and a lovely vanilla essence to the cupcakes.
- Sour cream – Contributes moisture and a slight tang, making cupcakes luxuriously rich.
- Warm water (90-100°F) – Activates the yeast, creating a wonderfully fluffy texture in the cupcakes.
- Instant yeast – Provides the light and airy lift that transforms these into delightful treats.
For the Cinnamon Roll Filling
- Ground cinnamon – Adds that delightful, comforting warmth that makes cinnamon rolls irresistible.
- Brown sugar – Sweetens and deepens the flavors in the filling, creating a gooey texture.
- White sugar – Balances the filling sweetness for a deliciously sweet bite.
- Olive oil – A surprise twist that can be used as a substitute for butter if you’re looking for a healthier option.
For the Topping
- Unsalted butter (room temperature) – Creates a perfect crumble for topping, ensuring the filling stays soft and delicious.
- Granulated sugar – Sweetens the topping with a slightly crunchy texture.
- Brown sugar – Complements the crumble with a rich caramel flavor.
- Powdered sugar (sifted) – Ideal for making a smooth, velvety frosting that pairs perfectly with the cupcakes.
- Milk – Helps achieve the perfect consistency for a luscious frosting that holds its shape.
These amazing ingredients are what make each bite of these cinnamon roll cupcakes a delightful experience, replete with all the love of homemade treats!
How to Make Cinnamon Roll Cupcakes
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Mix Dry Ingredients: In a bowl, whisk together 1.25 cups all-purpose flour, 1.25 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp table salt, and 1 tsp cinnamon until well combined.
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Whisk Wet Ingredients: In another bowl, combine 2 large eggs, 0.5 cups canola oil, 0.75 cups sugar, 2 tsp vanilla extract, 0.5 cups sour cream, and 0.5 cups warm water. Whisk until smooth and creamy.
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Combine Mixtures: Gently fold the wet mixture into the dry ingredients, stirring in 2.25 tsp instant yeast. Let the batter rise in a warm place for about 1 hour until it has doubled in size.
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Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners, ensuring they are ready for your delicious batter.
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Prepare Filling Mixture: In a separate bowl, combine 1.5 cups all-purpose flour, 0.5 tsp fine sea salt, 0.25 cups granulated sugar, 2 tbsp brown sugar, and 1 tbsp cinnamon.
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Add Butter: Mix in 0.25 cups room temperature unsalted butter until the mixture resembles a crumbly texture, then spread this topping over the risen dough evenly.
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Roll and Cut: Roll the dough tightly into a log. Cut the log into equal pieces with a sharp knife and gently place them in the cupcake liners.
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Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
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Prepare Frosting: In a mixing bowl, combine 1 cup sifted powdered sugar with 2 tbsp milk until smooth and creamy, creating a luscious frosting for your cupcakes.
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Frost and Enjoy: Once the cupcakes have cooled, generously frost each one with the prepared frosting, adding a delightful touch to these treats.
Optional: Sprinkle a dash of cinnamon on top for an extra flavorful garnish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cinnamon Roll Cupcakes
Room Temperature: Keep your cupcakes in an airtight container at room temperature for up to 3 days. This will help maintain their moist texture and flavor.
Fridge: If you’re looking to prolong freshness, store them in the fridge for up to 1 week. Make sure they’re in an airtight container to prevent them from drying out.
Freezer: For longer storage, freeze the cupcakes in an airtight container for up to 3 months. Thaw them in the fridge overnight when you’re ready to enjoy.
Reheating: To enjoy warm, pop them in the microwave for about 10-15 seconds. This will revive the gooey texture of the filling, making your cinnamon roll cupcakes even more delightful!
What to Serve with Cinnamon Roll Cupcakes?
These delightful treats are not just a sweet indulgence; they can be part of a fully fabulous meal experience.
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Fresh Fruit Salad: A medley of juicy fruits adds a refreshing contrast, perfectly balancing the sweetness while cleansing the palate.
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Scrambled Eggs: Fluffy scrambled eggs bring a savory touch to your brunch spread, enriching the meal with protein-rich goodness.
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Cream Cheese Glaze: Drizzling a tangy cream cheese glaze over the cupcakes enhances their richness and elevates the flavor profile beautifully.
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Coffee or Tea: A warm cup of coffee or a fragrant tea complements the spices in the cupcakes, enhancing the cozy vibe of your gathering.
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Vanilla Ice Cream: For an indulgent dessert experience, serve a scoop of vanilla ice cream alongside to contrast with the warm cupcakes.
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Bacon or Sausage: The crispy, salty crunch of bacon or savory sausage adds a delightful textural contrast and heartiness to your meal.
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Whipped Cream: A light dollop of whipped cream on top of the cupcakes makes for an extra creamy layer, enhancing the overall dessert experience.
Feel free to mix and match these ideas to craft a delightful brunch or afternoon treat with your Cinnamon Roll Cupcakes!
Cinnamon Roll Cupcake Variations
Embrace your creativity and customize these delightful cupcakes to suit your taste buds!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a fluffy gluten-free treat.
- Dairy-Free: Swap sour cream with almond milk yogurt and use coconut oil instead of butter for a delicious, dairy-free version.
- Nutty Twist: Add chopped pecans or walnuts to the filling for texture and a heartier flavor that enhances each bite.
- Add Chocolate: Fold in mini chocolate chips to the batter or sprinkle on top of the frosting for a sweet chocolate surprise.
- Spiced Variation: Introduce a pinch of nutmeg or pumpkin spice to the dough for a warm, spiced flavor that dances on your palate.
- Maple Glaze: Use maple syrup instead of milk in the frosting for a maple-infused topping that takes these cupcakes to another level of delight.
- Heath Bar Crunch: Crush Heath bars and sprinkle them on the frosting for a crunchy, toffee-like addition that provides a sweet contrast.
- Cinnamon Roll Bites: Turn the filling into small bites by shaping dough into balls and baking them for a bite-sized version of your favorite treat.
No matter how you choose to personalize these cupcakes, each variation is sure to spread joy and deliciousness in every bite!
Make Ahead Options
These Cinnamon Roll Cupcakes are perfect for meal prep enthusiasts! You can prepare the batter and let it rise up to 24 hours in advance. Simply mix the dry and wet ingredients, combine them, and then store the mixture in the refrigerator to prevent over-proofing. For the filling, you can mix the crumble topping and keep it in an airtight container for up to 3 days. When you’re ready to bake, bring the batter to room temperature, roll it into a log with the filling, and bake as directed. This way, you’ll enjoy fresh cupcakes with minimal effort, saving you precious time on busy mornings!
Chef's Helpful Tips
- When making cinnamon roll cupcakes, ensure your ingredients are at room temperature for a smoother batter.
- A common mistake is overmixing; gently fold the wet and dry ingredients together to keep the batter light and airy.
- Use a sharp knife to cut the dough into even pieces, allowing them to bake uniformly for the best texture.
- Remember to bake until golden brown, checking around the 20-minute mark to avoid overbaking and losing that soft consistency.
Cinnamon Roll Cupcakes Recipe FAQs
How do I select the right cinnamon?
When selecting cinnamon for your cupcakes, look for ground cinnamon that has a rich aroma and a vibrant color. The best quality cinnamon should have a warm, sweet scent without any stale odor. If you can, try to find Ceylon cinnamon (true cinnamon) which has a delicate flavor, compared to Cassia cinnamon that is commonly found in stores.
How should I store leftover Cinnamon Roll Cupcakes?
Absolutely! Store your leftover Cinnamon Roll Cupcakes in an airtight container at room temperature for up to 3 days to keep their magical moisture. If you want them to last longer, you can refrigerate them for up to 1 week. Just ensure they are in an airtight container to avoid drying out.
Can I freeze Cinnamon Roll Cupcakes?
Yes! For longer storage, you can freeze the cupcakes for up to 3 months. To do this, allow them to cool completely after baking. Next, place them in an airtight container or wrap them individually in plastic wrap followed by aluminum foil. When you’re ready to indulge, thaw them in the fridge overnight and warm them in the microwave for 10-15 seconds to revive that delightful gooey texture.
What should I do if my cupcakes don’t rise?
If your cupcakes don’t rise, it’s likely due to inactive yeast. Ensure that the water you use to activate your instant yeast is warm (around 90-100°F). Also, always check the expiration date on the yeast. Additionally, remember to let the batter rise in a warm environment—too cool a place can hinder growth. If issues persist, try substituting with fresh yeast.
Are there any dietary considerations to keep in mind?
Definitely! If you’re cooking for someone with diet restrictions, consider using gluten-free flour as a substitute for all-purpose flour. You can also replace sugar with coconut sugar or use a sugar substitute suitable for baking. For a dairy-free version, substitute sour cream with a non-dairy yogurt. Always ensure your topping and ingredients are free from allergens if necessary.
How can I ensure my cupcakes don’t dry out while baking?
To keep your Cinnamon Roll Cupcakes delightful and moist, do not overbake them. Start checking around the 20-minute mark. Look for a golden-brown color on top and use a toothpick to check for doneness; it should come out clean or with a few moist crumbs—this keeps that soft texture intact.
Cinnamon Roll Cupcakes
Ingredients
Equipment
Method
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, table salt, and cinnamon until well combined.
- In another bowl, combine eggs, canola oil, sugar, vanilla extract, sour cream, and warm water. Whisk until smooth and creamy.
- Gently fold the wet mixture into the dry ingredients, stirring in instant yeast. Let the batter rise in a warm place for about 1 hour until it has doubled in size.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a separate bowl, combine all-purpose flour, fine sea salt, granulated sugar, brown sugar, and cinnamon.
- Mix in unsalted butter until the mixture resembles a crumbly texture, then spread this topping over the risen dough evenly.
- Roll the dough tightly into a log. Cut the log into equal pieces and gently place them in the cupcake liners.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- In a mixing bowl, combine sifted powdered sugar with milk until smooth and creamy.
- Once the cupcakes have cooled, generously frost each one with the prepared frosting.
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