Wednesday, September 9, 2009

Cinnamon Roll Cupcakes

These cinnamon roll cupcakes are just too cute!  I took them to an early morning tailgate, and it was a great way to enjoy cinnamon rolls without the mess.  In the interest of full disclosure, I wasn't entirely happy with how they turned out, but it was all my own error. We were out at an alumni function Friday night, soI didn't start these until after 10pm Friday night; needless to say I was already really really tired... so I'm afraid I was just a little careless. I feel like I should have kneaded it by hand a few times before the first rise, because it was very very slow to rise. I actually stopped it about 45 minutes in, kneaded it a few times, then put it back... and miraculously, it rose! I then refrigerated the finished rolls overnight in lieu of the final rise, which was fine, but they actually didn't rise until they were in the oven. And finally, I overbaked them by about a minute. I thought they were a little dried out because of this, but my friends still enjoyed them!

Jen at Beantown Baker said that she had to re-roll each roll before putting it in the muffin tin, and I did too. No big deal though. It only took a few extra minutes. I also topped with a bit of cream cheese frosting, which I think is basically the best thing ever. And I may or may not have dipped a few leftover french toast kabobs in the extra frosting :-)

Cinnamon Roll Cupcakes
adapted from
Beantown Baker, originally from La Fuji Mama

  • 2 1/4 tsp. or 1 packet dry active yeast
  • 1/2 cup granulated sugar, divided
  • 1 cup warm milk (approximately 110 degrees Fahrenheit)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 tsp. salt
  • 4 1/2 cups bread flour
  • 1 cup brown sugar, packed
  • 2 1/2 Tbsp. ground cinnamon
  • 1/3 cup butter, softened
  • 8 oz cream cheese, softened
  • 2/3 cup butter, softened
  • 1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.


55 comments:

VeggieGirl said...

Cinnamon Roll in cupcake form = perfection.

Maria said...

Love this!!!!!

Jen said...

Looks great! I love cream cheese frosting.

Marla said...

These look delicious!!

Karin said...

They look wonderful Josie!

Fuji Mama said...

They look great!

Michelle said...

Brilliant! I can't wait to try this!

Molly Jean said...

Oh my. This is sinful. Do I love cinnamon rolls? Yes. Do I love cupcakes? Yes. DO I LOVE THEM WHEN THEY ARE COMBINED?!?! I do believe so!!!

Gala said...

love the idea!

Siobhán said...

Oh yum, I love cinnamon rolls! Isn't it funny how our "failed" attempts are always loved by our friends?? We must be our own worst critics! :)

Heather said...

Yummy! Do you bake them at 350 degrees? I didn't see where you mentioned the temp of the oven. Thanks.

Josie said...

Hi Heather,
It is buried in the post, sorry about that! Bake at 400. :-)

A & W said...

get these in my mouth now!!!!!!!!!!! they look so yummyyyyy! My friend is pretty much begging me to get these baking immediately. Thanks for the recipe and your pictures are amazing.

Luisa Fabienne said...

Hey,
I'm from germany and have just testet your recipe! And i must say, these are the best cinnamon roll cupcakes i've ever baked! Thanks a lot for this great recipe!

Grace said...

Im making this right now! waiting for it to rise!

T and C Bakery said...

I'm going to have to try these

Anonymous said...

I just made these and thought i screwed them up at every step but they came out perfect..apart from the fact that i left them in for about 4 minutes too long, which is my fault..they're dry but still yummy.. so easy..will definitely be making them again..Thanks for the recipe!

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Lisa said...

My boys would love these! Thank you for sharing :)

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Anonymous said...

Just made this recipe! Reduced heat to 375 and baked for just 10 minutes, found out the hard way and have crispy dry- but still yummy "cupcakes" by baking for 12 mins at 400... adjust accordingly, all ovens are different. :) Thanks for sharing

Lisa M said...

These are too cute. And they somehow make it seem more acceptable to eat cupcakes for breakfast :)

Jill said...

I found this on pinterest and am making them tonight for a dinner party tomorrow! Can't wait!

Blind Brokers Network said...

Brilliant! I can't wait to try this!

carpet cleaning maroubra said...

Taste great! I love cream cheese frosting.

Chris @ Shared Appetite said...

Love the idea of turning cinnamon rolls into cupcakes! Such a clever idea!!!

TrixieJo302 said...

This sounds wonderful, Josie. Thank you for posting such a fabulous idea. I just found these on Pinterest this morning. I am definitely adding this recipe to my arsenal of baking MUST HAVES.

I had a thought while reading about your troubles at the top of the page. What if, after you sprinkled the cinnamon and brown sugar on the dough, instead of rolling and then cutting; you took a pizza cutter and cut the dough into about 2" strips and THEN rolled it to fit in the muffin tin. Do you think that would work? How much do they rise in the tin? Would I need to try 1 1/2" strips? 2 1/2"? I'd really like to hear your feedback on this.

Thanks again and have a great day!!

Kelli said...

I sprayed my wrappers with Pam and my cinnamon rolls still stuck to the wrappers...anyone have this problem or have any suggestions?

Josie said...

TrixieJo, I definitely think that would work as well! As for the measurements, I am pretty anal about stuff like that, so I'd probably just measure the large rectangle and then divide it by 24 to see how big to make each strip. Great idea!

Josie said...

Kelli, I don't remember that being an issue for me - sorry! maybe the filling leaked out and that's what stuck? Or was it the actual bread part?

Expungement said...

Moist yellow cupcakes with a cinnamon sugary swirl, topped with a sweet coffee icing and rich cream cheese frosting.

Tori said...

I just made these and they are hands down the best cinnamon rolls I've ever had!! Thank you!

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Anonymous said...

don't roll the so large, that way they will fit right in the cupcake liners...

Anonymous said...

Will be making these soon for sure!!

Ninja Baker said...

Tantalizing! Thank you for the tips and recipe.

Plavix said...

hi,
i love cinnamon roll cupcakes

Anonymous said...

I know you can't beat making them from scratch, but has anyone tried making these with the ready made cinnamon rolls?

Anonymous said...

I am on my way to make them right now...got the eggs and butter out and cream cheese...they look delicious and can't wait to try them,,,,

Anonymous said...

just finished baking those delicious cinnamon rolls, they are super good and I will definetly be making these again and again.....I used Splenda sugar and the Splenda Brown sugar...and just a little tip for someone that doesn't know, I use sewing thread to cut my rolls...you can mark off the 24 rolls first with a slit of a knifeand finish off with the string...works great... thanks for the recipe..

Little Ella Lu said...

I used your idea for my daughter's birthday party. We had a pancake bar brunch and I thought these would be the perfect cake substitute. Only I choose the lazy route and used premade dough and frosting.

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BrittanyW said...

Just made these and I am throwing away my other cinn. roll recipes! I love them!!!! My kids love them! We LOVE them! Thanks!

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