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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes combine the delightful flavors of classic cinnamon rolls with the convenience of cupcakes. These soft, fluffy cupcakes feature a gooey cinnamon and brown sugar swirl inside, topped with a sweet glaze that melts in your mouth, perfect for breakfast, brunch, or dessert.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Cupcake Batter

  • 2 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk (or plant-based milk for dairy-free)

Cinnamon Swirl

  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter, melted (or dairy-free alternative)

Glaze

  • 1 cup powdered sugar
  • 1–2 tablespoons milk or cream (or coconut/almond milk for dairy-free)

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon. In another bowl, beat softened butter with granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture, until smooth and creamy.
  2. Make the Cinnamon Swirl: In a small bowl, combine brown sugar and cinnamon. Stir in melted butter until the mixture becomes thick and spreadable, creating the signature cinnamon roll swirl.
  3. Assemble the Cupcakes: Fill each cupcake liner halfway with batter. Spoon a small amount of the cinnamon swirl mixture over the batter in each cup, then top with the remaining batter. Use a toothpick or skewer to gently swirl the cinnamon filling through the batter, creating a marbled effect.
  4. Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted near the edge comes out clean. Avoid overbaking to keep them soft and moist.
  5. Prepare the Glaze: While the cupcakes bake, whisk powdered sugar with 1-2 tablespoons of milk or cream until smooth and slightly runny. Adjust the consistency as needed by adding more liquid or powdered sugar.
  6. Glaze and Cool: Let the cupcakes cool for 10-15 minutes, then drizzle the glaze generously over the tops allowing it to drip down the sides for a classic cinnamon roll look.

Notes

  • Use room temperature butter and eggs for better batter consistency.
  • Mix the batter just until combined to keep cupcakes tender.
  • Swirl the cinnamon filling gently to maintain the marbled pattern.
  • Check cupcakes starting at 18 minutes to avoid drying out.
  • Drizzle glaze while cupcakes are still warm for best absorption.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze wrapped cupcakes up to 3 months; thaw at room temperature before serving.
  • Reheat cupcakes in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to refresh texture and glaze.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: cinnamon roll cupcakes, cinnamon swirl, baked cinnamon cupcakes, sweet glaze cupcakes, breakfast cupcakes, gluten-free cupcakes, dairy-free glaze