Cinnamon roll cupcakes are the ultimate breakfast-dessert fusion.
They marry the cozy comfort of cinnamon rolls with cupcakes’ playful charm. And the dreamy cream cheese frosting really makes them pop.
If you enjoy pillowy soft cakes swirled with ribbons of cinnamon sugar, you’ll love them.
This is especially true if you add the mini cinnamon rolls for garnish! They smell great, taste amazing, and look totally gorgeous.
Why You’ll Love These Cinnamon Roll Cupcakes
Cozy Sweet Spice: The cozy warmth and aroma of classic cinnamon rolls is in every crumb of these cupcakes. They’re the perfect fall dessert.
Decadently Delicious: The sponge is moist, tender, and loaded with sweet cinnamon. Add a cream cheese frosting, and you’ll swoon!
Fun Brunch Treat: Be it a book club or family brunch, these cupcakes are ideal for guests. After all, how can you beat dessert for breakfast?
Ingredients
- Flour: The base and structure of the cupcakes.
- Baking Powder & Baking Soda: Top help them rise.
- Salt & Vanilla: To balance the sweetness.
- Unsalted Butter: For that rich, buttery flavor and additional moisture.
- Sugar: Granulated sugar to sweeten the cupcakes, brown sugar in the filling, and powdered sugar in the frosting.
- Eggs: The binding agent.
- Sour Cream: The secret ingredient for providing extra moisture. It also lends a slight tanginess to the flavor.
- Ground Cinnamon: Essential for cozy warmth in the cinnamon swirl.
- Cream Cheese: For that signature cinnamon roll taste.
How to Make Cinnamon Roll Cupcakes
These cinnamon roll cupcakes follow the same basic steps as most cupcake recipes. The only real difference is adding the cinnamon swirl.
Here’s what you’ll do:
1. PREP: Line a muffin tin with cupcake liners and preheat the oven to 350°F.
2. MIX: Whisk the dry ingredients in a bowl. Beat the butter and sugar in a separate bowl, then blend in the eggs, vanilla, and sour cream. Gently fold them together.
3. SWIRL: Fill the liners halfway with batter, swirl in some cinnamon sugar, add more batter, and swirl the top with more cinnamon sugar.
4. BAKE: Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
5. FROST: Beat the cream cheese and butter, add powdered sugar, vanilla, and cream. When smooth, frost cooled cupcakes and garnish as desired. Enjoy!
How to Make Mini Cinnamon Rolls
These are, of course, optional.
You can simply top them with frosting and a bit of cinnamon, or maybe a store-bought cookie for added flair.
But if you want to make these adorable cinnamon rolls, here’s the recipe:
Ingredients:
- 1 (8 ounce) can crescent roll dough
- 2 tablespoons melted butter
- 1/4 cup brown sugar + 1 teaspoon cinnamon
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough in two halves (4 triangles each) and pinch the seams together to form a smooth sheet.
- Brush with butter, then sprinkle the cinnamon sugar evenly over the tops.
- Roll into two tight logs and slice into mini rolls (about 8 per log).
- Lightly grease a mini muffin tin with cooking spray and place one mini cinnamon roll in each cavity.
- Bake for about 8-10 minutes or until golden brown. Set aside to cool.
Tips for the Best Cinnamon Roll Cupcakes
No matter when or where you serve these cupcakes, they won’t last long.
The aroma alone will transport you to a cozy bakery on a crisp autumn morning. And I bet everyone will want a second!
Remember these tips when making cinnamon cupcakes:
- Set the ingredients out early. The butter, eggs, sour cream, and cream cheese should be at room temperature before use. They’re harder to mix when they’re still cold.
- Use cake flour instead. I’ll be honest; I rarely use this tip. I like sticking to all-purpose flour because it’s easier to work with. But if you’re comfortable using cake flour, go for it. It will result in lighter, fluffier cupcakes.
- Fill the liners evenly. The more evenly you fill each liner, the more evenly the cupcakes will bake.
- Use full-fat cream cheese. Your cream cheese icing just won’t taste as good if you make it with a low-fat variety. Also, be sure the cupcakes are fully cool before frosting them. Otherwise, it will melt.
- Garnish creatively. Experiment with toppings like mini cinnamon rolls, mini donuts, chopped nuts, and more. You can also add chopped nuts, raisins, or nutmeg to the batter for different flavor profiles.
How to Store
Once you frost the cupcakes, they won’t freeze well. The frosting just doesn’t do well once you thaw it.
So, if you think you’ll have enough cupcakes to freeze, leave some of them unfrosted.
To Store: Place the cupcakes in an airtight container and refrigerate them for up to 5 days. Set them out to come to room temperature before serving them.
To Freeze: Wrap unfrosted cupcakes in plastic wrap. Then, store them collectively in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Note: You can make the cupcakes and frosting 2-3 days ahead and store them separately. I don’t recommend making the mini cinnamon rolls ahead.
More Sweet Cinnamon Desserts You’ll Love
Amish Cinnamon Bread
Churro Cheesecake Bars
Apple Cinnamon Scones
Cinnamon Roll Bites
Cinnamon Roll Cupcakes
12
servings30
minutes20
minutes484
kcalThese moist cinnamon roll cupcakes topped with rich cream cheese frosting and mini cinnamon rolls are the ultimate sweet treat for any occasion!
Ingredients
- For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup sour cream
- For the Cinnamon Swirl
1/4 cup brown sugar
1 1/2 tablespoons ground cinnamon
- For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
optional garnish: cinnamon, mini cinnamon rolls
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!
Notes
- The butter, eggs, sour cream, and cream cheese should be at room temperature before use. They’re harder to mix when they’re still cold.
- See the post for a mini cinnamon roll recipe.
