cinnamon roll cupcakes. Because I like over the top cupcakes, and that's pretty evident if you take a look at my Cupcakes section in my blog. I just have the most fun coming up with these! Cut orange cinnamon rolls in half.
Cinnamon Roll Cupcakes are a fun new way to serve up single sized individual portions. These are just way too much fun! I know how much you guys love my famous Cinnamon Rolls. You can cook cinnamon roll cupcakes using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of cinnamon roll cupcakes
- It's 2 1/4 tsp of dry active yeast.
- It's 1/2 cup of granulated sugar.
- It's 1 cup of warm milk (~110° F).
- You need 2 of eggs, room temperature.
- It's 1 tsp of salt.
- Prepare 4 1/2 cup of bread flour.
- It's 1 cup of brown sugar.
- Prepare 2 1/2 tbsp of ground cinnamon.
- Prepare 1 1/3 cup of butter, melted.
- You need 8 oz of cream cheese, softened.
- Prepare 1 1/2 cup of powdered sugar.
Let's be honest: Cinnamon rolls are essentially dessert at breakfast, so why not flavor your dessert to taste like the breakfast favorite? With a buttercream frosting, these cinnamon cupcakes are. These cinnamon roll cupcakes are made with Pillsbury Cinnamon Rolls and topped with a cinnamon cream cheese frosting swirled with extra cinnamon and sugar! Tastes just like a light and fluffy cinnamon roll!
cinnamon roll cupcakes instructions
- dissolve yeast and 1/4 cup of the sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
- mix in eggs, butter, salt and the rest of the 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 oiled bowl, cover and let rise in a warm place until doubled in size (about an hour)..
- turn dough onto a lightly floured surface again, cover and let rest for 10 mins. meanwhile, in a small bowl, combine brown sugar and cinnamon. also, line cupcake pan (with 24 cups) with liners and lightly spray over them with cooking spray..
- roll dough into a 12x22 inch rectangle. spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture. roll up dough and cut into 24 rolls. if you don't have a pastry cutter to do this, you can use dental floss..
- place each roll in a cupcake liner. you may have to unroll and reroll each roll to fit in tin..
- cover and let rise until nearly doubled (~30 minutes) . alternatively, allow to rise overnight in fridge. meanwhile preheat oven to 400° F.
- bake rolls for about 10-12 minutes or until golden brown. let rolls cool..
- while cooling, you can make the frosting. mix cream cheese and rest of butter (2/3 cup) using widow attachment of a mixer. slowly add powdered sugar until desired consistancy is reached.
And….a cinnamon roll wouldn't be complete without some yummy frosting. If you'd always wished that cinnamon rolls were eaten at every meal of the day, you'll rejoice at this clever new way to bring the tastiness of breakfast into a delightful cupcake recipe. MORE+ LESS These Cinnamon Roll Cupcakes are a mouthwatering treat. It is a vanilla cupcake with a brown sugar streusel mixed in. They are topped with brown sugar, cinnamon frosting.
