Cinnamon Roll Cupcakes with Cream Cheese frosting

For the second day of cupcake week, I bring you a breakfast cupcake. I saw these cupcakes in my Google Reader a while ago and have been waiting for the perfect opportunity to make them. These are great to take in to work, because they’re a perfect little mini cinnamon roll to have with coffee.

Over the past two years I’ve been tackling my fear of yeast. This is another recipe that helps me feel more confident in my yeast-using skills. I’m still not to the point where I’d like to be with yeast, but it doesn’t scare me away from recipes like it used to.

I love the perfect swirls in the cinnamon roll cupcakes. I had a lot of fun photographing these guys. And the taste is amazing. Imagine a soft chewy cinnamon roll perfectly packaged in a cupcake liner. I think from now on, I’ll always make cinnamon rolls in cupcake liners. They’re just too cute not too.

And since the cinnamon rolls can’t expand outwards in the cupcake pan, they have to expand up. Look at how high some of them rose!

This one was my favorite. The swirl rose from the inside out making a cute little curly-Q in the center of the cupcake. It was almost too cute to frost… almost…

I did have to re-roll almost all of the cinnamon rolls once I cut them. They were just too fat to fit into the cupcake pans. I’m not sure if I didn’t roll my dough out enough or what (it was close to the dimensions listed in the recipe), but I just unrolled each one a bit and cut about 3″ off the strip. Then I took all those strips to bulk up the end pieces.

I topped the cupcakes with a small dab of cream cheese frosting. I didn’t bother making it look pretty. These cupcakes are perfect heated in the microwave for about 15 seconds to melt the frosting.

Cinnamon Roll Cupcakes – from La Fuji Mama – Makes 24
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

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. Put in a 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 (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.

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 my pastry cutter – thanks Dad!).

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. 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.

Cream Cheese frosting – I’ve made this so many times I don’t really follow a recipe anymore, but if you’d like to see a recipe, here’s the only I use.

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th!

Check out my week of cupcakes here.

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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

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    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

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    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

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    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

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    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

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    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

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    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

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    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

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    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

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    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

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    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

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    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! :)
    ~ingrid

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    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat ;)

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    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    Siobhán — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! :)

  22. #
    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

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    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
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    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! :)

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    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
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    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

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    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

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    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out :)

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    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. :)

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

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    Fahrenheit 350° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
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    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

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    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

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    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

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    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! :)

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

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    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

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    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

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    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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