Cinnamon Roll Cupcakes
Experience the ultimate bakery-style treat with these Cinnamon Roll Cupcakes, featuring a moist crumb, a rich brown butter cinnamon swirl, and adorable mini glazed cinnamon roll toppers.
Equipment
- Cupcake pan
- Cupcake liners
- Digital thermometer
- Mixing Bowls
- Dough hook
- Piping bag
- Kitchen scale
Ingredients
Cinnamon Swirl Cupcakes:
- 1 1/4 cup all-purpose flour (160 grams)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 tsp cinnamon
- 2 large eggs
- 1/2 cup canola oil (112 grams)
- 3/4 cup sugar (150 grams)
- 2 tsp vanilla extract
- 1/2 cup sour cream (121 grams)
Cinnamon Swirl:
- 1/2 tbsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp white sugar
Cinnamon Rolls:
- 1/2 cup warm water (90-100F) (117 grams)
- 2 1/4 tsp instant yeast (7 grams)
- 1 tbsp honey or sugar
- 1/2 tbsp olive oil
- 1 1/2 cups all-purpose flour (191 grams)
- 1/2 tsp fine sea salt
Cinnamon Roll Filling:
- 1/4 cup granulated sugar (50 grams)
- 2 tbsp brown sugar (25 grams)
- 1 tbsp cinnamon
- 1/4 cup unsalted butter room temperature (56 grams)
Glaze:
- 1 cup powdered sugar sifted (127 grams)
- 2 tbsp milk
Instructions
Prepare the Cupcake Batter
- Heat the oven to 350ºF and line a cupcake pan with cupcake liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, 1 teaspoon of cinnamon, and salt.
- In a separate bowl, whisk the eggs for 1 minute until frothy, then whisk in the oil, sugar, vanilla extract, and sour cream until smooth.
- Add the dry ingredients to the wet mixture and gently whisk just until no dry streaks remain, being careful not to overmix.
Layer, Swirl, and Bake
- Combine the cinnamon swirl mixture ingredients. For the best flavor, stir in browned butter if using.
- Spoon 1 tablespoon of batter into each liner, add 1/4 teaspoon of swirl mixture, and repeat this layering process twice more for each cupcake.
- Use a toothpick to drag through the batter in a figure-eight motion 2 to 3 times to create defined ribbons.
- Bake for 15 minutes, or until an internal temperature of 205°F to 210°F is reached.
- Let the cupcakes cool completely on a wire rack before frosting.
Make the Mini Cinnamon Roll Toppers
- Mix the warm water, honey, olive oil, flour, yeast, and salt. Knead for 4 to 8 minutes until the dough is smooth and elastic.
- Cover and let the dough rise in a lightly oiled bowl for 1 hour until doubled in size.
- Prepare the filling by stirring together sugars, cinnamon, and softened butter.
- Roll the dough into an 8x10 inch rectangle, spread with filling, roll into a log, and slice into 3/4 inch pieces.
- Place on a baking sheet, rise for 30 minutes, then bake at 350ºF for 10 minutes. Once cooled, drizzle with the milk and powdered sugar glaze.
Finish and Decorate
- Frost each cooled cupcake with a cinnamon cream cheese frosting using a piping bag.
- Place one glazed mini cinnamon roll on top of each cupcake and serve.
Notes
Temperature Precision: For the most tender crumb, check the internal temperature with a digital thermometer. It should reach between 205°F and 210°F.
Ingredient Temperature: Bring your eggs and sour cream to room temperature before mixing to ensure a perfectly smooth and emulsified batter.
The Layering Secret: To prevent the cinnamon sugar from sinking, use the three-layer method, alternating small amounts of batter and swirl mixture.
Storage Requirements: Because of the cream cheese frosting, these cupcakes must be refrigerated after 2 hours. Store in an airtight container for up to 4 days.
Browning the Butter: For a gourmet depth of flavor, brown the butter used in the swirl and frosting until it smells nutty and the milk solids turn amber.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.