cinnamon roll cupcakes

sardpett avatar
By Sarah Petty
from Knoxville, TN

Just baking one day and thought of these. Why not combine two delicious things: cinnamon rolls and cupcakes!

serves Makes about 24 cupcakes
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For cinnamon roll cupcakes

  • 1 box
    betty crocker cinnamon swirl cake mix
  • 3 stick
    butter (softened)
  • 3 md
    eggs
  • 2 lg
    duncan hines cream cheese whipped icing
  • 2 Tbsp
    ground cinnamon
  • 3 c
    confectioners' sugar
  • 1/2 c
    milk
  • 1 tsp
    salt
  • a few dash
    brown icing coloring
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How To Make cinnamon roll cupcakes

  • 1
    Mix cake ingredients according to box.
  • 2
    Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.
  • 3
    Using ice cream scoop, fill each liner 2/3 full with cake batter.
  • 4
    Bake for 18 minutes. Pull out and check with a toothpick or fork (if comes out clean they are done, if not bake for just 2 more minutes and check again).
  • 5
    Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.
  • 6
    Bake the rest of the cupcakes repeating steps 3-5.
  • 7
    Add about 3 full sprinkles of cinnamon per can of cream cheese icing. To ice cupcakes you can use knife of pastry bag your choice.
  • 8
    For cinnamon icing: mix rest of the cinnamon (significantly more than what you put in the cream cheese), the confectioner's sugar, milk, 1 1/2 sticks butter (melted), salt and brown food coloring in medium bowl. This icing will be slightly soupy.
  • 9
    Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.

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