If you love cinnamon rolls and cupcakes, this recipe gives you both in one sweet treat. These cinnamon roll cupcakes are soft, full of warm cinnamon sugar, and topped with creamy frosting. They’re easy to make, fun to share, and perfect for any cozy day.
Why We Love This
Cinnamon roll cupcakes are the kind of treat that feels like a warm hug from the oven. They bring together the gooey, spiced center of a classic cinnamon roll and the light, fluffy texture of a homemade cupcake—all in one bite-sized delight.
What makes them extra special?
- Comforting cinnamon sugar swirl: Each cupcake is layered with sweet cinnamon goodness, giving you that signature roll-like flavor.
- Creamy frosting on top: A smooth cream cheese frosting adds the perfect tangy balance to the sweet, spiced base.
- Simple yet impressive: They look bakery-worthy but are easy enough for beginners to master.
- Perfect for any occasion: From weekend baking to holiday brunches, these cupcakes are always a crowd-pleaser.
- Make-ahead friendly: You can bake them the night before and frost when ready to serve—ideal for stress-free planning.
If you’ve ever craved the comfort of cinnamon rolls but didn’t want to deal with yeast or long rising times, this recipe will be your new go-to. It’s sweet, soft, spiced just right—and so easy to love.
Ingredients with Quantities
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Cinnamon Sugar Swirl:
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Making cinnamon roll cupcakes is easier than you might think! Just follow these simple steps, and you’ll have warm, fluffy cupcakes ready to enjoy in no time.
Preheat the Oven
Set your oven to 350°F (175°C). This ensures the cupcakes bake evenly and develop that perfect golden-brown top.
Prepare the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix!
Prepare the Cinnamon Sugar Swirl
In a small bowl, melt the butter for the swirl.
Stir in the brown sugar and cinnamon until fully combined. This will be your cinnamon filling!
Fill the Cupcake Liners
Line a cupcake pan with paper liners and fill each cup about halfway with the batter.
Add a spoonful of the cinnamon sugar mixture on top of each batter-filled cup. Use a toothpick or skewer to swirl the cinnamon filling into the batter. You don’t need to mix it completely—let the swirl stay slightly marbled.
Bake the Cupcakes
Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy. Stir in the vanilla extract.
Frost the Cupcakes
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. For extra cinnamon flavor, you can sprinkle a little more cinnamon sugar on top.
Pro Tips
To make sure your cinnamon roll cupcakes turn out just right, here are a few expert tips that will elevate your baking game:
Room Temperature Ingredients: Before you start, let your butter, eggs, and cream cheese come to room temperature. This helps everything blend together smoothly for a light, fluffy texture.
Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can result in dense cupcakes, and we’re going for light and airy here!
Swirl with Care: When adding the cinnamon sugar swirl to the batter, you don’t want to mix it in completely. The beauty of these cupcakes is in the marbled effect, so just gently swirl the mixture through the batter for that delicious cinnamon roll look.
Test for Doneness: Cupcakes can be tricky to test for doneness. To make sure they’re perfectly baked, insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs), they’re ready. If the toothpick comes out with wet batter, give them a few more minutes in the oven.
Cool Completely Before Frosting: It’s tempting to frost warm cupcakes, but if you do, the frosting may melt. Let your cupcakes cool completely before frosting for the best results.
Make Ahead: These cupcakes are perfect for prepping in advance. Bake and cool them a day ahead, then frost them when you’re ready to serve. They’ll still taste fresh and delicious!
Customize the Frosting: While cream cheese frosting is classic, feel free to add a twist. You can mix in a bit of maple syrup for a fall-inspired flavor or a dash of cinnamon for an extra kick.
With these simple tips, your cinnamon roll cupcakes will come out just like the ones you’d find in a bakery—soft, flavorful, and oh-so-satisfying.
Variations
One of the best things about these cinnamon roll cupcakes is how easily they can be customized to fit different tastes or occasions. Whether you want to add a twist to the classic recipe or make it more festive, here are a few variations to try:
Caramel Cinnamon Roll Cupcakes: Add a spoonful of caramel sauce to the cinnamon swirl before baking for a rich, gooey twist. After frosting, drizzle extra caramel on top for an indulgent finish.
Apple Cinnamon Roll Cupcakes: Fold diced apples into the batter or layer them inside the cupcakes before adding the cinnamon sugar swirl. The apples bring a fresh, juicy bite that complements the cinnamon perfectly.
Nutty Cinnamon Roll Cupcakes: For a little crunch, add chopped pecans or walnuts to the cinnamon swirl or sprinkle them on top of the frosting. This adds texture and a nutty flavor that pairs wonderfully with the sweetness of the cupcakes.
Serving Suggestions
Cinnamon roll cupcakes are perfect for a variety of occasions and can be served in different ways to suit your needs. Whether you’re serving them for breakfast, dessert, or a special gathering, here are some simple yet delicious serving ideas:
Morning Delight: These cupcakes make a wonderful breakfast treat when paired with a hot cup of coffee or a latte. The sweet cinnamon flavor is comforting and pairs perfectly with your favorite morning drink.
Afternoon Snack: Need a quick pick-me-up? These cinnamon roll cupcakes are ideal for a cozy afternoon snack. Enjoy them with a cup of tea or a cold glass of milk for a delightful break during your day.
Special Occasions: Whether it’s a birthday, holiday gathering, or brunch, these cupcakes are an instant hit. Their sweet, comforting flavors make them a crowd-pleaser for any event. For an extra special touch, serve them on a decorative cupcake stand or arrange them on a platter with a sprinkle of extra cinnamon sugar on top.
With Ice Cream: For an indulgent treat, serve these cupcakes with a scoop of vanilla ice cream. The warm cupcakes with the cold, creamy ice cream make for a delicious contrast.
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FAQs
Here are some commonly asked questions about cinnamon roll cupcakes, along with answers to help you bake them perfectly every time:
Can I make cinnamon roll cupcakes ahead of time?
Yes! Cinnamon roll cupcakes are great for prepping ahead of time. You can bake them the day before and store them in an airtight container at room temperature. Just wait until they’re fully cooled before frosting them. If you want to make them even further in advance, you can freeze the cupcakes without the frosting and thaw them before serving.
Can I substitute the cream cheese frosting?
Absolutely! If you prefer a different frosting, you can swap the cream cheese frosting for vanilla buttercream or even a maple glaze for a unique twist. Just keep in mind that the flavor profile will change slightly, but they’ll still be delicious!
Why are my cupcakes dense?
Dense cupcakes could be the result of overmixing the batter or using cold ingredients. To avoid this, make sure your butter, eggs, and cream cheese are at room temperature before mixing. Also, mix the batter just until the ingredients are combined—don’t overdo it.
Can I make mini cinnamon roll cupcakes?
Yes! You can absolutely make mini versions of these cupcakes. Just reduce the baking time to about 10-12 minutes and keep an eye on them by checking with a toothpick. They’ll bake faster but will still have all the sweet cinnamon flavor in a bite-sized package.
cinnamon roll cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- For the Cinnamon Sugar Swirl:
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar packed
- 1 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). This ensures the cupcakes bake evenly and develop that perfect golden-brown top.
Prepare the Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix!
Prepare the Cinnamon Sugar Swirl
- In a small bowl, melt the butter for the swirl.
- Stir in the brown sugar and cinnamon until fully combined. This will be your cinnamon filling!
Fill the Cupcake Liners
- Line a cupcake pan with paper liners and fill each cup about halfway with the batter.
- Add a spoonful of the cinnamon sugar mixture on top of each batter-filled cup. Use a toothpick or skewer to swirl the cinnamon filling into the batter. You don’t need to mix it completely—let the swirl stay slightly marbled.
Bake the Cupcakes
- Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy. Stir in the vanilla extract.
Frost the Cupcakes
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. For extra cinnamon flavor, you can sprinkle a little more cinnamon sugar on top.