Just baking one day and thought of these. Why not combine two delicious things: cinnamon rolls and cupcakes!
servesMakes about 24 cupcakes
prep time30 Min
cook time20 Min
Ingredients For cinnamon roll cupcakes
betty crocker cinnamon swirl cake mix
duncan hines cream cheese whipped icing
a few dash
brown icing coloring
How To Make cinnamon roll cupcakes
Mix cake ingredients according to box.
Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.
Using ice cream scoop, fill each liner 2/3 full with cake batter.
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).
Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.
Bake the rest of the cupcakes repeating steps 3-5.
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.
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.
Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!