What better way to wrap up Cupcake Week than with comfort food in cupcake form? I love a good cinnamon roll, and cinnamon rolls work really well as cupcakes. After you roll up your dough and slice it into pieces, you just throw those pieces into cupcake liners (I double up on liners because these cinnamon rolls are nice and gooey) for their second rise.
Cinnamon Roll Cupcakes
Makes 24 cupcakes
2 1/4 tsp. or 1 packet (1/4 oz./7 g) 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
1. 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.
2. 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. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).
3. 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 (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12×22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls (I use a length of dental floss–works like a charm!).
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting (or else the frosting will melt and slide off).
Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups sifted confectioners’ sugar
2 tsp. vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
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Ohboy! I almost have to run out to buy a cinnamon something because I am at work and cannot make them now.
YUM! Thanks FujiMama for the great cupcake week!
Why have I not thought to do this!?!?!
Wonderful idea!
Mmmmm, cinnamon rolls. Very cute. :)
Ah, man! You got me with the photo of the sliced open cupcake! Now I gotta go make these! Great job!
These look delicious!, I have to make some time to try these, thanks for sharing!
Mega-Yummy! They look good enough for a party and I bet they smell sooo wonderful. Thank you Fuji Mama.
Yes, cinnamon cupcakes!! I’ve tried making mini-ones, but not yet cupcakes. This is definitely one for the books.
Okay I think these are probably my favourite out of them all for Cupcake Week! SOOOO yum!
OOOOHHHHH, I can hardly wait until hubby gets home from the road. He LOVES him some cinnamon rolls, he is going to love these little pupplies for sure! Bless you m’dear!
you have got to be the most clever girl ever!!!
i bet you made those from scratch!! but i’m wondering if rolls in a tin would work just as well?
Cassie– Yes, I made them from scratch, but yes you could probably use the rolls that come in a tin. The only problem I foresee is that the rolls might be too wide to fit in the cupcake cups. I made my cinnamon roll slightly longer and thinner, otherwise I would have been smashing those puppies in to fit! Let me know if you try it and how it comes out!
these look so good! and I love their cute size!
Yummy, yum, yum! I think I just gained a couple of pounds just looking at those. Cute idea. You could easily throw a cupcake appetizer party from the recipes this week.
Oh! I’m starving looking at those — gotta go find the cinnamon right now:-)
Mmmm, they look scrumptious! Def. going to give this recipe a burl.
So good!
Thanks Fujimama for all your incredible cupcake ideas. I am astounded by your creativity, such an inspiration.
this week has been so much fun…but i think these by far are my favorites…what a great idea! thanks!
O oooh!!! These look fantastic. I must thank you for the Fuji Nana Black Bottom cupcakes. What tricky little surprises (and so incredibly easy to make – my & hubby's first ever cupcakes). They were such a hit today for Mother's day (all the way from the US of A). I pass on all the praise to you and Fuji Nana – Thank you!!!! They were superbly perfect with coffee after our barby! I plan to make every recipe from Cupcake Week, with great thanks to you and Lolly!!
These look very tasty! Great idea to turn cinnamon rolls into cupcakes!
I made these this morning and my husband fell all over himself in love with them. He asked that I stop by and let you know this. :) I completely agree with him! Thanks for sharing this wonderful recipe!
Mmmm, just had sushi for lunchies and I think I need these babies for dessert RIGHT NOW!
oh my goodness! just when i thought that i couldn’t possibly make another dessert (we have 3 birthday parties this week), i see these. seriously. these look perfect.
What an awesome idea! I LOVE cinnamon rolls and cupcakes. i am definitley printing this one out to make. Thanks!
Yum! What a great idea! They look awesome!
This looks so cute! What a great idea, I love putting ramikins around them and all. I’ll be making these for sure! Thanks for sharing :)
These look delicious! And, you don’t have to cut the rolls apart. Perfect.
hi. i was wondering if you could describe STEP 4 in a little more detail? (I want to try to make this tonight!) Once the dough is rolled ot in 12X@@ rectangle, what do you mean by spread dough w/ butter? and are you cutting up the rectangle and re-rolling it again to put into cupcake mold?
Thanks so much!
YUM!!! Everything is better as a cupcake!
Anonymous– Sure! I’m going to break step 4 down a bit more and give you some extra info.
-Roll dough into a 12×22 inch rectangle. (A bit longer and skinnier is great too…just don’t go shorter and fatter because you’ll have trouble getting the rolls into the cupcake molds.)
-Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (This is the 1/3 cup softened butter listed as the last ingredient. Just spread the softened butter over the top of your rolled out square of dough with a butter knife, spatula, or back of a spoon. Once you have done this, sprinkle the brown sugar/cinnamon mixture as evenly as possible over the top of the butter.)
-Roll up dough and cut into 24 rolls (I use a length of dental floss–works like a charm!). (Roll up your rectangle so that the butter and sugar mixture is on the inside and you get a long log. Then cut that log into 24 pieces.)
– The carefully place these pieces into your cupcake papers in your cupcake mold.
It’s can be hard to visualize the shaping steps if you’ve never made these before, so here is a video that might help you get the idea if you’re stuck: http://allrecipes.com/HowTo/How-to-Make-Cinnamon-Rolls-Video/Detail.aspx
The only different will be the size of your rectangle and you won’t be putting them all in a baking dish, but in your cupcake molds instead.
Of course you can always comment or email me if you have any more questions! Good luck and let me know how they turn out!
I love the inside! So swirly and pretty.
Brilliant! Cinnamon rolls as cupcakes?? Why have I never seen this before. I love how they puff out of the liners. Great idea.
Those look great!
I love the smell of cinnamon buns baking, there’s nothing better!
I made these yesterday, but they rose too much out of their cases and also i was doing too many things at once in the kitchen and overcooked them a bit :( but they’re still yummy! I also subbed in wholemeal flour, and didnt ice them but dusted with icing sugar.
I was also thinking you could use this recipe to make cinnamon bread: just make a fatter roll, slice the same, and then reconstruct into a loaf pan and you’d get lovely marbled slices of bread when its cut.
Thanks heaps!
I’m in the process of making these right now!
Hi, Congrats you make it to Top 9 Today :)
Anonymous– Good luck!
Elin– THANKS!
oh my goodness, I came over here via Lollychops (whom I just found today) and I cannot beleive all the yummy stuff going on here. I am definetely going to try out some of your awesome recipes. Thanks for sharing.
Kris (from oz)
krismakes– Thanks! Isn’t LollyChops the best?
Yummm!make me feel like a cinnamon roll now! ^0^
Oh yum, oh yum, oh yum, yum, yum!!!!!
(Can I move in with you??!! HA!)
Sheri Ann– Come on over! :-)
OMG sheer Heaven!!
What a great idea- all the deliciousness of a cinnamon roll in a cupcake!
I'm a little late on commenting, but how well do these keep? If I make them during the day today will they be good for Hubby to take to work tomorrow? Thanks!
Jen– As like most cinnamon rolls, these are always better the day that you make them! However, they'll still be okay tomorrow, especially if your hubby has a microwave that he can pop them in for about 10 seconds to warm them back up. Alternatively, the rolls can be placed in the refrigerator to rise much more slowly overnight (on step 5), for 8 to 10 hours. Let the rolls sit at room temperature for 20 minutes before baking. Hope that helps! Let me know how they turn out!
Whoa…I could hurt myself on these…eat way too many. Looks wonderful and I've saved this to my recipe box in Foodbuzz.
Tina
I saw these over on Beantown Baker and they look simply heavenly! I can't wait to try them out :)
This is such a neat idea. I'm so glad you shared this on Food Blogger forum. I totally booked marked it.
complimenti per questa delizia!!!! splendide!!ciao!