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Mini Cinnamon Roll Cupcakes

Cinnamon rolls are an ooey gooey cinnamon sugar treat that EVERYONE loves.  But when I saw cinnamon rolls as cupcakes on Pinterest I knew these were right up my alley.

I took a basic cinnamon roll recipe, rolled them small and baked them in Cupcake liners then topped them with a basic frosting.  Fresh from the oven or warmed up 3 days later, these cinnamon rolls will be a delicious delight for your belly!

Makes about 24 cupcake rolls

2 1/4 tsp. or 1 packet dry active yeast
1/4 cup sugar
1 cup warm milk (approximately 110 degrees Fahrenheit)

2 eggs, room temperature
1/4 cup sugar
1/3 cup butter, melted
1 tsp. salt

4 1/2 cups bread flour

1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3-4 tbsp ground cinnamon

  1. Dissolve the yeast and sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
  2. In the same bowl, whisk in the eggs, butter, salt, and sugar. Add flour and mix until well blended and the dough forms a ball.
  3. Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
  4. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  5. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray. Preheat oven to 400 F degrees.
  6. Roll dough into a large rectangle (approx 12×24) or 1/8in thick on a lightly floured surface.
  7. This is where it gets fun. Smear butter over dough then sprinkle the sugars and cinnamon over the top. Using your fingers, work the sugars and butter together creating a paste like spread. Make sure it’s spread evenly over the dough.
  8. Roll up dough and cut into at least 24 rolls. I unrolled each one and rerolled it tighter so it would fit nicely into the cupcake pan. Place each roll in a cupcake liner.
  9. Cover and let rise until nearly doubled, about 30 minutes.
  10. Bake rolls until golden brown, about 10-12 minutes. Let rolls cool in pan for 5 minutes before removing to a wire rack to cool another 10 minutes.
  11. Frost cupcakes while they are still slightly warm. You’ll want the icing to ooze into the cupcake but not drip off the size.
4 tbsp unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
3 to 6 tbsp hot water
  1. In a stand mixer, cream the butter.
  2. Add the powdered sugar, 1/2 cup at a time and beat until smooth.  Mix in the vanilla extract.
  3. Add the hot water 1 tbsp at a time until you reach your desired consistency.
  4. Spread 1-2 tbsp on slightly warm cinnamon rolls.


Wednesday 7th of May 2014

Is it okay to substitute bread flour with all purpose flour?

Betsy Eves

Wednesday 7th of May 2014

If that's all you have on hand... sure you can sub it. The texture of the cupcake may be more chewy with an elastic like crumb with the bread flour. Happy Baking!


Tuesday 11th of December 2012

Did u use a regular cupcake pan or a mini one. ?

Betsy ~ @JavaCupcake

Tuesday 11th of December 2012

Regular size cupcake pan. :)


Sunday 9th of December 2012

Did you bake this in a cupcake pan?

Betsy ~ @JavaCupcake

Sunday 9th of December 2012

I sure did!


Saturday 13th of August 2011

I'd like to bring these into the office as fresh as possible. Any suggestions other than getting up at 3 a.m. to start them?


Sunday 30th of December 2012

After you have cut the dough into the separate pieces you can freeze them!


Saturday 13th of August 2011

Make them the night before and frost them in the morning. :) If you have a microwave at work, heat them up to soften then frost them there. The frosting will be all melty and gooey and the rolls soft. :)