Cinnamon Roll Cupcakes

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Cinnamon Roll Cupcakes are a fun new way to serve single-sized individual portions. These are so much fun!

I know how much you guys love my famous cinnamon rolls. They really are the best and have hundreds of rave reviews. I’ve taken the same recipe and turned it into something fun and original. Because who doesn’t love a cute little cake?

This recipe makes 18 cute little cinnamon roll cupcakes in a standard size muffin tin. You will have to make major adjustments to the shape of the rolls to accommodate the mini muffin tins, which I do not recommend.

This recipe is perfect for brunch or parties. It adds a fun, whimsical twist to your standard cinnamon rolls. Frost them however you like. You can use a butter knife for a rustic feel, or transfer the icing to a piping bag to create patterns and swirls.

Individual Cinnamon Rolls

Pro tip: use Silicone muffin liners For this recipe the easiest to remove. If you don’t have silicone liners, you can spray the mugs with a little non-stick cooking spray. Either way, remove the cupcakes from the muffin tins as soon as they come out of the oven, or your wrappers may absorb more of the caramel butter sugar and become a bit sticky.

Be sure to follow the width and length instructions for the cinnamon roll dough in this recipe, or your mini cupcakes may not fit in their liners. If this happens, you can always spread out your slices a bit and trim off some excess and re-roll.

watch the video below I will walk you through each step of this recipe. Sometimes visuals help, especially with recipes like this one. I’ve put you on my very own cooking show, so please can see all the episodes youtubeOr use with their respective recipes on my website.

Cinnamon Roll Cupcakes Covered with Cream Cheese Frosting with Bites

Cinnamon Roll Cupcakes are a fun new way to serve single-sized individual portions. These are so much fun!

Preparation time 1 Hour 20 minute

cooking time 15 minute

total time 1 Hour 35 minute

raw material


  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoon White sugar
  • 1 teaspoon Salt
  • 3 tablespoon salted butter soften
  • 1 big egg
  • 3 cup all purpose flour


  • 1/2 cup salted butter soften
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon


  • 8 ounce cream cheese soften
  • 1/4 cup salted butter soften
  • 1/2 teaspoon vanilla extract
  • 2 cup powdered sugar


  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add the flour. Using the dough hook, turn the mixer to low speed.

  • Once the flour begins to incorporate into the dough, increase the speed to medium. Add more flour as needed to pull the dough away from the sides of the bowl. The dough mixture should be sticky but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add when making bread is always an approximation and should be determined by feel.

  • Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until doubled in size, about 1 hour.

  • Preheat oven to 350 degrees. Line or lightly grease a muffin tin.

  • Punch down the dough and roll out to a 12-inch by 20-inch rectangle.

  • Spread softened butter over dough In a small bowl, combine brown sugar and cinnamon. Sprinkle on top of the butter. Roll up tightly lengthwise so you have one long roll.Using a sharp knife, cut the dough into 18 (1-inch) pieces

  • Bake cupcake rolls for about 15 minutes, until tops are just kissed brown.

  • While the cinnamon rolls are baking, make the cream cheese frosting by using a hand mixer to beat the cream cheese, butter, and vanilla extract in a bowl until fluffy. Add 1/2 cup powdered sugar at a time until thickened.

  • Freeze the rolls after cooling. Serve immediately or chill and store. Stays in good condition for 4 to 5 days.

Calories: 297kcal | carbohydrate: 38G | protein: 3G | fat: 14G | Saturated fat: 8G | cholesterol: 49mg | sodium: 265mg | Potassium: 71mg | sugar: twenty oneG | Vitamin A: 500unit | calcium: 45mg | iron: 1.1mg