If you’re obsessed with everything cinnamon roll but crave the convenience (and portion control!) of a classic cupcake, you’re in for a true treat. Cinnamon Roll Cupcakes pack all the gooey, buttery swirls and sweet cream cheese glaze you love, wrapped up in a handheld, party-perfect dessert. Imagine the blissful first bite of a bakery-fresh cinnamon roll, minus the fuss, and you’ve got these show-stopping cupcakes that are just as welcome at brunch as they are on a dessert table.
Ingredients You’ll Need
With just a few pantry staples and a handful of baking basics, you’ll be amazed how quickly these Cinnamon Roll Cupcakes come together! Each ingredient pulls its weight, giving these cupcakes that iconic cinnamon roll flavor, tender crumb, and irresistible glaze.
- White or vanilla cake mix (1 box, 15.25 oz): The easy base that guarantees fluffy cupcakes every time—just grab your favorite brand and check the box for any extras like eggs or oil.
- Brown sugar (1/2 cup): Adds rich, caramel notes to mimic the signature brown sugar swirl inside every cinnamon roll.
- Ground cinnamon (1 tablespoon): The heart of these cupcakes—don’t be shy, this spice brings warmth and depth throughout the swirled filling.
- Unsalted butter, melted (1/4 cup): Helps the cinnamon-sugar layer seep into the batter, creating pockets of buttery goodness.
- Cream cheese, softened (4 oz): The superstar of the glaze, bringing creamy tanginess that balances out the sweetness.
- Powdered sugar (2 cups): For a smooth, melt-in-your-mouth glaze that blankets each cupcake.
- Milk (2 tablespoons): Loosens the glaze for a perfect, pourable consistency.
- Vanilla extract (1/2 teaspoon): A splash of pure vanilla rounds out the glaze with classic bakery flavor.
How to Make Cinnamon Roll Cupcakes
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 24-count cupcake pan with paper liners to make removing your Cinnamon Roll Cupcakes a breeze and keep cleanup super simple. This step also helps each cupcake hold its shape while baking.
Step 2: Mix Up the Cake Batter
Prepare your cake mix just as the box instructs. This usually means mixing together the dry mix, eggs, oil, and water. Beat until smooth and creamy, being careful not to overmix. The batter should look light and airy—this is the key to cupcakes that stay tender and fluffy.
Step 3: Make the Cinnamon Swirl
In a small bowl, stir together the brown sugar and cinnamon until no lumps remain. This magic mixture gives every bite a hint of sweet spice, mimicking the essence of a true cinnamon roll swirl.
Step 4: Assemble the Cupcakes
Spoon cake batter into each cupcake liner until about two-thirds full. Next, drizzle a small amount of melted butter over each cup—this infuses extra moisture and flavor. Sprinkle a generous pinch of the cinnamon-sugar mixture on top of each one, then swirl gently with a toothpick or skewer to create a marbled effect. Swirling is the secret to those pretty pockets of spice in every bite!
Step 5: Bake to Perfection
Pop your cupcakes in the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, with just a few crumbs sticking. Let the Cinnamon Roll Cupcakes cool completely on a wire rack to prevent the glaze from melting straight off.
Step 6: Whip Up the Cream Cheese Glaze
While your cupcakes cool, beat the softened cream cheese in a bowl until it’s velvety smooth. Gradually add powdered sugar, then pour in the milk and vanilla extract. Beat until you have a pourable, luscious glaze that practically begs to be drizzled. If it’s too thick, add another splash of milk—a little goes a long way!
Step 7: Glaze and Serve
Once your cupcakes are completely cool, drizzle them with cream cheese glaze. Let it drip down the sides for that classic cinnamon roll look. For extra flair, sprinkle on some chopped pecans or a light dusting of cinnamon sugar if you’re feeling fancy.
How to Serve Cinnamon Roll Cupcakes
Garnishes
Top your Cinnamon Roll Cupcakes with an extra swirl of cream cheese glaze, a dusting of cinnamon, or a sprinkle of chopped pecans for a little crunch. You can even use a piping bag to stripe the glaze for a professional finish. A tiny pinch of orange zest or mini chocolate chips gives each cupcake a personalized touch!
Side Dishes
Serve these cupcakes as the star of a brunch spread alongside fresh fruit salad, crispy bacon, or a steaming mug of coffee. They also shine at dessert time paired with a scoop of vanilla ice cream or a dollop of whipped cream for that over-the-top bakery experience.
Creative Ways to Present
Make Cinnamon Roll Cupcakes the centerpiece at your next celebration by arranging them on a pretty cake stand or stacking them in a swirl pattern. Try packaging them individually in bakery boxes as sweet party favors, or serve on a breakfast tray for a cozy breakfast-in-bed surprise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Roll Cupcakes in an airtight container at room temperature for up to two days. Because of the cream cheese glaze, if your kitchen runs warm or you plan to keep them longer, store them in the fridge to maintain their freshness and silky texture.
Freezing
For longer storage, freeze unglazed cupcakes in a single layer, then transfer to a freezer bag for up to two months. Thaw overnight at room temperature and glaze just before serving for the best flavor and presentation.
Reheating
If you want that fresh-baked warmth, pop a cupcake in the microwave for just 5 to 10 seconds before enjoying. Be sure to add the glaze after reheating, or if already glazed, heat in short bursts to avoid melting the topping too much.
FAQs
Can I make Cinnamon Roll Cupcakes using a homemade cake batter?
Absolutely! If you have a favorite scratch-made white or vanilla cupcake recipe, feel free to use it as the base. Simply follow the same steps for adding the cinnamon-sugar swirl and glaze.
Can I add nuts or raisins for extra texture?
Yes, chopped pecans or walnuts and even a handful of golden raisins make fantastic mix-ins. Sprinkle them over the batter before baking, or fold gently into the cake mix for an extra-special touch.
Do I need to refrigerate Cinnamon Roll Cupcakes?
If you’re planning to enjoy them within a day or two, room temperature is fine. For more extended storage or in warmer climates, keep them in the fridge because of the cream cheese glaze.
How can I make these cupcakes extra moist?
Using oil in your cake mix instead of butter, adding a spoonful of sour cream, or drizzling a bit more melted butter over the batter helps lock in moisture for super tender Cinnamon Roll Cupcakes.
What’s the best way to drizzle the cream cheese glaze?
For bakery-style drizzles, use a piping bag or a small zip-top bag with the tip snipped off. No tools? Just use a spoon and let the glaze fall back and forth over the tops of the cupcakes for luscious, bakery-style stripes.
Final Thoughts
There’s truly no better way to combine the comfort of a warm cinnamon roll with the fun of a cupcake than with these irresistible Cinnamon Roll Cupcakes. They’ll turn any morning into a celebration and have guests swooning at your next get-together. Don’t wait for a special occasion—treat yourself and those you love to a batch soon!
Print
Cinnamon Roll Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of a cinnamon roll and a cupcake with these Cinnamon Roll Cupcakes. These moist and flavorful treats are topped with a creamy cream cheese glaze that adds the perfect finishing touch.
Ingredients
Cupcake
- 1 (15.25 oz) box white or vanilla cake mix (plus ingredients on box)
Cinnamon Sugar Topping
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the cake mix: Prepare the cake mix according to package instructions.
- Make the cinnamon sugar topping: In a small bowl, mix the brown sugar and cinnamon.
- Fill cupcake liners: Fill each cupcake liner about 2/3 full with cake batter.
- Add topping: Drizzle melted butter over the batter and sprinkle with the cinnamon-sugar mixture. Swirl the topping into the batter.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Make the cream cheese glaze: Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Beat until a smooth glaze forms.
- Glaze the cupcakes: Drizzle the glaze over the cooled cupcakes before serving.
Notes
- For extra richness, fill cupcakes with a spoonful of cinnamon cream cheese before baking.
- You can also top with chopped pecans or a dusting of cinnamon sugar.
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