Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes combine the warm spice of a cinnamon roll with the ease of a cupcake. They bake faster than a rolled dough. They please a crowd. You can serve them for breakfast, brunch, or as a sweet snack. If you enjoy other cinnamon treats, you might also like cinnamon roll cookies for more variety.

Why make this recipe

This recipe is simple. It uses common pantry items. The steps are clear for beginners. You get homemade flavor without long prep. You save time compared to making traditional rolled cinnamon rolls. These cupcakes are budget friendly and great for kids. If you like a muffin-style cinnamon treat, check out a similar idea with cinnamon roll muffins.

What makes Cinnamon Roll Cupcakes special

These cupcakes keep the soft crumb of a cupcake. They pack a cinnamon swirl in the center. The glaze gives a sweet finish like classic cinnamon rolls. The texture is moist from sour cream and butter. If you love a light, creamy finish, try a version inspired by fluffy cinnamon rolls with creamy glaze for more ideas.

Is Cinnamon Roll Cupcakes healthy

These are a treat, not a health food. They use real ingredients like eggs, butter, and flour. Making them at home cuts out extra preservatives. You can control portions by baking standard cupcake sizes. For a lighter swap, use less glaze or smaller cupcakes. Homemade recipes often let you choose quality ingredients like the ones used in many homemade cinnamon rolls guides.

How to make Cinnamon Roll Cupcakes

The method is simple and stress-free. You make a basic batter. Then you add a cinnamon-sugar paste and swirl it into each cup. You bake until a toothpick comes out clean. Finally, you whisk a quick glaze and drizzle it over cooled cupcakes. The whole process is beginner friendly and takes modest hands-on time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

For a richer cinnamon note, you can stir a little extra cinnamon into the brown sugar swirl. You can also swap milk types if needed; see recipe notes for ideas and related treats like red velvet cinnamon rolls for flavor twists.

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Add the milk and gently mix until the batter is smooth.
7. In a small bowl, mix the brown sugar and ground cinnamon for the swirl. Drizzle in the melted butter and stir until it forms a paste.
8. Spoon a heaping tablespoon of batter into each liner. Top each with a small spoonful of the cinnamon-sugar paste.
9. Use a toothpick or small knife to swirl the paste into the batter for a marbled effect.
10. Add another heaping tablespoon of batter on top, filling liners about two-thirds full.
11. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
12. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
13. While the cupcakes cool, whisk the powdered sugar, milk, and vanilla extract to make the glaze.
14. Once cool, drizzle glaze over each cupcake. Let the glaze set before serving.

How to serve Cinnamon Roll Cupcakes

Serve warm or at room temperature. These work well on a brunch table. Place them on a platter for parties. Pair them with coffee or milk. Top with extra glaze or a light dusting of cinnamon for a pretty finish. For a festive twist, serve alongside cream cheese frosting or fruit preserves.

Best occasions to make Cinnamon Roll Cupcakes

They suit weekend breakfasts. Bring them to potlucks or school events. Make them for holiday brunches. They also make a quick dessert for weeknight dinners. Bake a batch for a small party or a cozy Sunday morning.

How to store Cinnamon Roll Cupcakes

Store at room temperature in an airtight container for 1–2 days. For longer storage, chill in the fridge for up to 5 days. To freeze, place cooled cupcakes in a single layer on a tray, freeze until firm, then wrap or place in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature, then refresh the glaze if needed.

Can you make Cinnamon Roll Cupcakes ahead of time

Yes. Bake them a day ahead and store in the fridge. Add the glaze just before serving for the best look. You can also freeze baked, unglazed cupcakes and glaze after thawing. Reheat gently in a low oven or microwave for a warm treat.

Tips to make Cinnamon Roll Cupcakes

• Use room-temperature butter and eggs for a smooth batter.
• Do not overmix after adding the flour. Mix until just combined.
• Fill liners only two-thirds full to avoid overflow.
• Test doneness with a toothpick in the center.
• Cool completely before glazing to avoid melting the glaze.

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Variation

• Add chopped nuts to the cinnamon swirl for crunch.
• Swap sour cream for Greek yogurt for a tangy note.
• Use brown butter in the batter for a deeper flavor.
• Make mini cupcakes and reduce bake time by 4–6 minutes.
• Try a cream cheese glaze instead of the powdered sugar glaze.

FAQs

Q: Can I use oil instead of butter?

A: You can substitute oil, but the texture will change. Butter gives a richer taste.

Q: How long will Cinnamon Roll Cupcakes stay fresh?

A: At room temperature in an airtight container, they stay fresh for 1–2 days. Refrigerate for up to 5 days.

Q: Can I make the cinnamon swirl ahead of time?

A: Yes. Prepare the cinnamon-sugar paste and refrigerate for a day. Bring it to room temperature before using.