These soft, swirled cinnamon roll cupcakes taste like a cinnamon roll and a cupcake had the most delicious baby. I made these on a Sunday afternoon when I couldn't decide between baking cinnamon rolls or cupcakes, and honestly, this was the best indecision I've ever had.
The cinnamon-sugar filling gets all gooey and sweet inside, and the cream cheese frosting on top is tangy and rich. They're easier than making actual cinnamon rolls but give you that same warm, cozy feeling. If you love Cinnamon Roll Cupcakes treats, you'll also want to try these Cinnamon Sugar Soft Pretzel Bites for a fun snack, or go all-in on sweetness with these Strawberry Cheesecake Cookies.
Why You will Love This cinnamon roll cupcakes
These cinnamon swirl cupcakes are ridiculously easy to make. You don't need yeast, you don't need to knead dough, and you definitely don't need to wait around for anything to rise. The batter is thick and soft, the filling is just brown sugar and Cinnamon Roll Cupcakes mixed together, and the frosting is classic cream cheese with a little cinnamon twist.
The texture is what really makes these stand out. They're moist and tender, with a little pocket of melted Cinnamon Roll Cupcakes-sugar in the center. The cream cheese frosting is tangy and sweet, and when you swirl in a bit of cinnamon frosting, it looks bakery-quality without any extra effort.
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Cinnamon Roll Cupcakes Ingredients
Here's everything you need to make these soft, Cinnamon Roll Cupcakes-filled cupcakes.
See Recipe Card Below This Post For Ingredient Quantities
Cinnamon Roll Cupcakes Batter:
- Oil: Keeps the cupcakes moist and tender. It helps them stay soft even after cooling.
- Unsalted butter, room temperature: Adds richness and flavor to the batter. Make sure it's soft so it creams well with the sugar.
- Sugar: Sweetens the cupcakes and helps create a light, fluffy texture when creamed with the butter.
- Large egg, room temperature: Binds everything together and adds structure. Room temperature eggs mix in more easily.
- Vanilla extract: Adds a warm, sweet flavor that complements the Cinnamon Roll Cupcakes.
- Cake flour, sifted: Creates a soft, delicate crumb. Sifting it helps avoid lumps and keeps the texture light.
- Baking powder: Helps the cupcakes rise and stay fluffy.
- Baking soda: Works with the sour cream to give the cupcakes a little extra lift.
- Salt: Balances the sweetness and enhances all the other flavors.
- Sour cream, room temperature: Adds moisture and a slight tang that makes the cupcakes extra tender.
- Milk: Thins out the batter slightly and keeps it smooth.
Cinnamon Roll Filling:
- Brown sugar: Sweetens the filling and gives it that molasses-like richness.
- Cinnamon: The star of the show. This is what makes the cupcakes taste like cinnamon rolls.
Cream Cheese Frosting:
- Vanilla extract: Adds a hint of warmth and rounds out the flavor.
- Cream cheese: Provides a tangy, creamy base for the frosting. Make sure it's softened so it whips up smoothly.
- Butter: Adds richness and makes the frosting fluffy and pipeable.
- Confectioners sugar: Sweetens and thickens the frosting. Powdered sugar dissolves easily and keeps the frosting smooth.
HOW TO MAKE cinnamon roll cupcakes
Here's how to make these delicious cinnamon roll cupcakes from start to finish.
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a stand mixer with a paddle attachment or a large bowl, cream together the unsalted butter, oil, and sugar until light and fluffy. Add the egg and vanilla extract, mixing well and scraping the sides of the bowl as you go.
- Combine dry and wet ingredients: In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add the sour cream and mix until barely incorporated, then pour in the milk and scrape the sides of the bowl to make sure everything is fully mixed. The batter should be thick and smooth.
- Make the cinnamon filling: In a small bowl, mix together the brown sugar and Cinnamon Roll Cupcakes. Set it aside for layering.
- Assemble the cupcakes: Scoop about 1 tablespoon of batter into each cupcake liner. Sprinkle 2 teaspoons of the Cinnamon Roll Cupcakes-brown sugar mixture on top of the batter, then add another scoop of batter to cover the filling. Sprinkle the remaining cinnamon-sugar mixture over the top of each cupcake.
- Bake the cupcakes: Bake for 16 minutes, or until the edges are golden brown and the tops spring back when lightly touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool completely before frosting.
- Prepare the cream cheese frosting: While the cupcakes cool, whip together the butter and cream cheese in a large bowl for 2 to 3 minutes on medium speed until light and fluffy. Add the vanilla extract and powdered sugar, then whip on high speed for 30 seconds until everything is combined and smooth.
- Make the cinnamon frosting: Take ½ cup of the cream cheese frosting and mix in 1.5 teaspoons of cinnamon. Scoop this cinnamon frosting into a piping bag.
- Prepare the swirled frosting: Lay a large piece of plastic wrap on a clean surface. Spread the plain cream cheese frosting in the center into a log shape. Pipe the Cinnamon Roll Cupcakes frosting next to it, then roll the plastic wrap to form a makeshift piping bag. Cut the end of the plastic wrap and the piping bag tip.
- Frost the cupcakes: Once the cupcakes are completely cool, pipe the swirled cream cheese frosting on top of each one, covering them completely.
- Serve and store: Enjoy the cupcakes right away, or store them in an airtight container in the refrigerator for up to 2 days.
Simple Swaps and Substitutions
You can adjust a few things based on what you have on hand.
Cake flour: If you don't have cake flour, use all-purpose flour and remove 2 tablespoons from the total measurement. It won't be quite as tender, but it'll still work.
Sour cream: Greek yogurt works as a substitute and adds the same moisture and tang.
Brown sugar: You can use white sugar in the filling if you're out of brown sugar, but the flavor won't be as rich.
Cream cheese frosting: If you want to skip the homemade frosting, store-bought cream cheese frosting works in a pinch. Just add a little Cinnamon Roll Cupcakes to half of it for the swirl effect.
EQUIPMENT
Here's what you'll need to make these cupcakes.
Mixing Bowls: You'll need a few for keeping the wet and dry ingredients separate.
USA Cupcake Pan: Holds the cupcake liners and ensures even baking.
Stand Mixer or Hand Mixer: Makes it easy to cream the butter and sugar and whip the frosting.
Piping Bag: For swirling the frosting on top of the cupcakes.
Piping Tip: Helps create a smooth, professional-looking frosting swirl.
Plastic Wrap: Used to create the two-toned frosting effect.
Whisk: For mixing the dry ingredients together evenly.
How to Store Cinnamon Roll Cupcakes
These cinnamon roll cupcakes are best stored in the refrigerator because of the cream cheese frosting. Place them in an airtight container and keep them chilled for up to 2 days. The frosting stays creamy and the cupcakes stay moist.
If you want to prep ahead, you can bake the cupcakes a day in advance and store them unfrosted at room temperature in an airtight container. Make the frosting the day you plan to serve them, then pipe it on right before serving.
You can also freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature before frosting.
Serving Ideas
These cupcakes are delicious on their own, but here are a few ways to make them even better.
Serve them warm with a cup of coffee or hot chocolate. The Cinnamon Roll Cupcakes flavor pairs beautifully with something rich and warm to sip on.
Add a drizzle of salted caramel sauce on top of the frosting for extra sweetness and a little salty contrast. It makes them feel extra indulgent.
Pair them with a scoop of vanilla ice cream for a fun dessert twist. The cold ice cream and warm cupcake combination is unbeatable.
Set them out at brunch with fresh fruit on the side. The tanginess of berries balances out the sweetness of the cupcakes nicely.
Expert Tips
Make sure all your ingredients are at room temperature before you start. This helps everything mix together smoothly and creates a better texture in the batter.
Don't overmix the batter once you add the dry ingredients. Mix just until combined to keep the cupcakes light and tender. Overmixing can make them dense.
Let the cupcakes cool completely before frosting. If they're even slightly warm, the frosting will melt and slide off.
Use a piping bag for the frosting even if you're not great at decorating. It makes the cupcakes look polished and bakery-quality with very little effort.
If you want an extra Cinnamon Roll Cupcakes punch, sprinkle a tiny bit of cinnamon-sugar on top of the frosting right before serving.
FAQ
What are some common mistakes when making cinnamon rolls?
The most common mistakes are using yeast that's too old, not letting the dough rise long enough, or rolling it too tightly. For these cupcakes, though, you don't have to worry about any of that since there's no yeast or rising involved. Lina would approve of that shortcut.
What is a fact about cinnamon rolls?
Cinnamon rolls are thought to have originated in Sweden, where they're called kanelbullar. They're traditionally enjoyed with coffee during a Swedish tradition called fika, which is basically a cozy coffee break. These cupcakes give you that same warm, comforting vibe in a smaller package.
What do British people call cinnamon rolls?
In the UK, cinnamon rolls are sometimes called cinnamon swirls or Chelsea buns, though Chelsea buns are a bit different. They're a traditional British pastry with currants and spices, but the idea is similar.
What are some tips for perfect cinnamon cupcakes?
Use room temperature ingredients, don't skip the sifting step for the cake flour, and make sure to layer the cinnamon-sugar filling properly. Let the cupcakes cool completely before frosting, and don't be shy with the cinnamon in the frosting. A little extra cinnamon never hurt anyone.
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Pairing
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Cinnamon Roll Cupcakes
Ingredients
Method
- Cream the unsalted butter, oil, and sugar in a stand mixer with a paddle attachment or in a large bowl using a hand mixer.
- Add the egg and vanilla extract, mixing well and scraping the sides of the bowl.
- In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
- Add the sour cream and mix until just incorporated, followed by the milk. Scrape the sides of the bowl to ensure the batter is fully combined and smooth.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
- Line a cupcake pan with paper liners. Scoop a tablespoon of batter into each liner, followed by 2 teaspoons of the cinnamon-brown sugar mixture. Add another scoop of batter over the filling to cover it completely. Sprinkle more cinnamon-sugar on top.
- Bake at 350°F (175°C) for 16 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter in a large bowl on medium speed for 2–3 minutes.
- Add the vanilla extract and powdered sugar and continue mixing on high for 30 seconds until smooth.
- In a small bowl, mix ½ cup of frosting with 1 ½ teaspoons cinnamon. Transfer to a piping bag.
- Lay a piece of plastic wrap on a clean surface, and spread the cream cheese frosting into a log shape. Pipe the cinnamon frosting beside the cream cheese frosting and roll it up to form a piping bag.
- Once the cupcakes have fully cooled, pipe the cream cheese frosting onto each cupcake, just like you would for a cinnamon roll.
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