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Cinnamon Roll Cupcakes bring together everything people love about classic cinnamon rolls and fluffy homemade cupcakes in one irresistible dessert. These cupcakes are soft, moist, and layered with a rich cinnamon-sugar swirl, then finished with a smooth vanilla glaze that melts into every bite. They deliver the cozy flavor of a cinnamon roll without the time commitment of yeast dough.
Perfect for brunch, holidays, bake sales, or casual gatherings, this cinnamon roll cupcake recipe is designed for home bakers who want impressive results using simple ingredients. With balanced sweetness, warm spice, and a tender crumb, these cupcakes feel indulgent yet approachable.
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If you enjoy bakery-style desserts, homemade cupcakes, or cinnamon-based treats, this recipe is a must-try. It is reliable, crowd-pleasing, and ideal for anyone looking to add a high-performing dessert to their recipe collection.
Why You’ll Love This Recipe
- Easier than traditional cinnamon rolls
- Soft, moist cupcake texture with a rich cinnamon swirl
- No yeast or long rising times required
- Made with everyday pantry ingredients
- Perfect for breakfast, brunch, or dessert
- Kid-friendly and adult-approved
- Ideal for parties, holidays, and bake sales
Ingredients Breakdown
• All-Purpose Flour – Provides structure for the cupcakes while keeping them soft and tender. Measuring accurately prevents dense or dry cupcakes.
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• Baking Powder – Helps the cupcakes rise evenly, contributing to a light, fluffy crumb.
• Baking Soda – Works with the sour cream to create extra lift and softness in the batter.
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• Ground Cinnamon – Adds warm spice and classic cinnamon roll flavor throughout the cupcakes.
• Salt – Balances sweetness and enhances the cinnamon and vanilla flavors.
• Unsalted Butter – Adds richness and moisture. Using unsalted butter allows precise control over the salt level.
• Granulated Sugar – Sweetens the cupcakes and helps create a light, airy texture when creamed with butter.
• Eggs – Provide structure and moisture. Room-temperature eggs blend more smoothly into the batter.
• Vanilla Extract – Enhances overall flavor and adds warmth to both the cupcakes and glaze.
• Sour Cream – Keeps the cupcakes exceptionally moist and tender while adding subtle richness.
• Whole Milk – Thins the batter slightly for a smooth, well-balanced consistency.
• Brown Sugar – Used in the cinnamon swirl, adding deep caramel-like sweetness.
• Melted Butter – Combines with cinnamon sugar to form the signature swirl filling.
• Powdered Sugar – Creates a smooth, sweet glaze that finishes the cupcakes beautifully.
• Milk (for glaze) – Adjusts glaze consistency for easy drizzling.
Tips and Tricks for the Best Cinnamon Roll Cupcakes
- Cream butter and sugar thoroughly to create a light cupcake base
- Avoid overmixing once dry ingredients are added to keep cupcakes tender
- Use room-temperature ingredients for smoother batter
- Fill cupcake liners only two-thirds full for even baking
- Let cupcakes cool completely before glazing to prevent melting
- Use a toothpick gently when swirling to avoid over-blending the layers
Variations and Customizations
These cinnamon roll cupcakes are easy to adapt to your taste or occasion.
- Add chopped pecans or walnuts to the cinnamon swirl
- Mix a pinch of nutmeg or allspice into the dry ingredients for deeper spice
- Replace vanilla glaze with cream cheese glaze for a richer topping
- Use almond extract for a subtle flavor twist
- Make mini cupcakes for parties or dessert platters
- Add a drizzle of caramel sauce for extra indulgence
Pairing Suggestions
Serving Ideas
- Fresh fruit for balance
- Whipped cream or vanilla ice cream
- Light dusting of powdered sugar
Beverages
- Hot coffee or espresso
- Chai tea or spiced latte
- Cold milk
Occasions
- Weekend brunch
- Holiday breakfasts
- Bake sales and potlucks
- Afternoon desserts
Storage Instructions
- Store cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days if topped with glaze
- Freeze unglazed cupcakes for up to 2 months
- Thaw at room temperature and glaze before serving
Popular Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them unglazed and add the glaze just before serving.
How do I prevent dry cupcakes?
Avoid overbaking and measure flour accurately. Sour cream also helps maintain moisture.
Can I use low-fat dairy?
Full-fat sour cream and whole milk provide the best texture, but reduced-fat versions can be used if necessary.
What makes these taste like cinnamon rolls?
The cinnamon-sugar swirl combined with vanilla glaze mimics the flavor profile of classic cinnamon rolls.
Can I double the recipe?
Yes, this recipe doubles well for larger gatherings or events.
Cinnamon Roll Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Cream the butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream, starting and ending with the dry ingredients.
- Add the milk and mix gently until the batter is smooth.
- In a small bowl, combine the brown sugar and cinnamon, then stir in the melted butter to form a thick paste.
- Spoon batter into liners, add cinnamon mixture, and gently swirl with a toothpick.
- Top with more batter, filling liners about two-thirds full.
- Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool the cupcakes completely on a wire rack.
- Whisk together the glaze ingredients and drizzle over the cooled cupcakes.
Notes
- Let cupcakes cool fully before glazing for best presentation
- Adjust cinnamon swirl amount to taste
- These cupcakes are perfect for gifting or freezing
- Serve slightly warm for an extra cozy texture
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