Name: Cinnamon Roll Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box vanilla cake mix (plus ingredients listed on the box); 1/2 cup brown sugar (packed); 1 tablespoon ground cinnamon; 1/4 cup unsalted butter (melted); 1 (8 oz) package cream cheese (softened); 1/4 cup unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (as needed for consistency)

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Cozy, aromatic, and downright irresistible, Cinnamon Roll Cupcakes capture all the swirly, gooey magic of a classic cinnamon roll in an easy-to-eat cupcake form. Imagine each bite wrapping you up in the nostalgic warmth of cinnamon sugar, finished with a tangy, creamy frosting—perfect for birthday mornings, holiday brunches, or any day that needs a touch of sweet comfort. These cupcakes are a crowd-pleaser for kids and adults alike, and you’ll love how simple it is to whip them up.

Cinnamon Roll Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday staples, you’ll achieve those signature swirls, soft bites, and luscious creamy topping that make Cinnamon Roll Cupcakes so unforgettable. Each ingredient brings something special to the party, creating a cupcake that’s full of familiar flavors and home-baked goodness.

Vanilla Cake Mix: The base for fluffy cupcakes that takes all the guesswork out of baking from scratch.
Brown Sugar: Adds the essential caramel-like sweetness for the classic cinnamon roll swirl.
Ground Cinnamon: It’s the star of the show, infusing every bite with cozy, spiced warmth.
Unsalted Butter (Melted & Softened): Lends rich moisture both inside the cupcakes and in the creamy frosting.
Cream Cheese (Softened): Delivers the perfect tang and smoothness for a decadent, pipeable frosting.
Powdered Sugar: Ensures the frosting is light, sweet, and easy to spread or swirl on top.
Vanilla Extract: Rounds out the frosting with a dreamy, comforting aroma.
Milk (As Needed): Adjusts the frosting texture for ideal spreading or piping consistency.

How to Make Cinnamon Roll Cupcakes

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and line a cupcake pan with paper liners. This not only keeps cleanup simple but gives those cupcakes their signature muffin-top edge. You’ll thank yourself for this little bit of prep work!

Step 2: Mix the Batter

Prepare the vanilla cake mix just as the package instructs; this is your shortcut to beautiful, tender cupcakes every time. Pour the mixed batter into a large bowl and get ready for the magic.

Step 3: Create the Cinnamon Swirl

In a small bowl, combine the brown sugar and aromatic ground cinnamon. This mixture will bring that iconic cinnamon roll flavor to every layer.

Step 4: Assemble and Swirl

Spoon the batter into your prepared liners, filling them halfway. Sprinkle about a teaspoon of the cinnamon-sugar mixture into each, then cover with more batter until each liner is about 2/3 full. Grab a toothpick or knife and gently swirl the cinnamon sugar through the batter. Finally, drizzle a touch of melted butter on top for a golden, delicious finish.

Step 5: Bake and Cool

Bake for 18 to 22 minutes. You’ll know your Cinnamon Roll Cupcakes are ready when a toothpick comes out clean and the kitchen smells heavenly. Let them cool completely on a wire rack before frosting.

Step 6: Whip Up the Frosting

In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until everything is fluffy and irresistible. Drizzle in milk little by little until you reach your desired consistency—pipeable but not runny.

Step 7: Frost and Finish

Once your cupcakes are cool, pipe or generously spread the cream cheese frosting over the top. For an extra sprinkle of cinnamon love, dust some cinnamon or drizzle glaze over each cupcake. Dive in!

How to Serve Cinnamon Roll Cupcakes

Garnishes

Give your Cinnamon Roll Cupcakes a finishing flourish with a light dusting of extra cinnamon, a drizzle of simple glaze, or even a sprinkle of chopped toasted pecans. These finishing touches not only look beautiful but add extra bursts of flavor and texture.

Side Dishes

For brunch, serve Cinnamon Roll Cupcakes alongside fresh fruit, crispy bacon, or soft scrambled eggs for a memorable meal. If they’re the centerpiece of dessert, coffee, chai tea, or cold milk all make excellent sips to balance the sweetness.

Creative Ways to Present

Display your cupcakes in a circular “pull-apart” on a large platter to mimic a giant cinnamon roll, or serve each cupcake in a decorative paper cup for parties and showers. For an interactive twist, set up a DIY bar with mini toppings like sprinkles, mini chocolate chips, or caramel sauce—guests will love making each cupcake their own.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cupcakes keep well in an airtight container in the fridge for up to 4 days. The moisture from the cream cheese frosting actually helps keep them soft, so you can enjoy perfectly tender cupcakes even a few days later.

Freezing

For longer storage, freeze unfrosted cupcakes in an airtight bag or container for up to three months. If you want to freeze frosted cupcakes, flash-freeze them on a tray first, then store carefully to avoid smushed tops. Just thaw overnight in the fridge before serving.

Reheating

To recapture that freshly-baked warmth, microwave a refrigerated Cinnamon Roll Cupcake for 10 to 15 seconds—just enough to soften the cake and bring out the aroma. If unfrosted, you can briefly reheat them in a low oven. Add the frosting after reheating if desired for the ultimate melt-in-your-mouth treat.

FAQs

Can I use a homemade cake batter instead of a box mix?

Absolutely! If you have a favorite scratch vanilla cupcake recipe, feel free to swap it in; just keep the cinnamon-sugar swirl the same for that signature cinnamon roll flavor.

Do Cinnamon Roll Cupcakes need to be refrigerated because of the cream cheese frosting?

Yes, since the frosting contains cream cheese, your cupcakes should be refrigerated. Take them out 20 minutes before serving to let the frosting soften.

Can I make these cupcakes gluten-free?

Yes! Simply use a gluten-free vanilla cake mix and double-check any additional ingredients to ensure they’re gluten-free. The results are still soft and swirled with cinnamon sweetness.

What’s the best way to frost the cupcakes for a bakery look?

Use a piping bag fitted with a large star or round tip to swirl the frosting high on each cupcake. Not only do they look professional, but the luscious cream cheese frosting will tempt everyone at the table.

Can I add nuts or raisins?

Definitely! Fold in 1/2 cup of finely chopped pecans or a handful of raisins into the cinnamon-sugar swirl for extra texture and an authentic cinnamon roll vibe.

Final Thoughts

If you’re ready to treat yourself to something special, give these Cinnamon Roll Cupcakes a whirl. They’re simple to make, bursting with cozy flavor, and truly guaranteed to bring big smiles to everyone around your table. Happy baking!

Cinnamon Roll Cupcakes Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the flavors of a classic cinnamon roll in cupcake form with these delicious and easy-to-make Cinnamon Roll Cupcakes. Moist vanilla cake swirled with brown sugar and cinnamon, topped with a creamy cream cheese frosting – a perfect treat for any occasion.

Ingredients

Scale

For the cupcakes:

1 box vanilla cake mix (plus ingredients listed on the box)
1/2 cup brown sugar (packed)
1 tablespoon ground cinnamon
1/4 cup unsalted butter (melted)

For the frosting:

1 (8 oz) package cream cheese (softened)
1/4 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)

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Instructions

Preheat the oven and prepare the cupcake pan: Preheat the oven to 350°F and line a cupcake pan with paper liners.
Prepare the cupcake batter: Prepare the vanilla cake mix according to package directions. In a small bowl, combine the brown sugar and cinnamon.
Fill the cupcake liners: Fill each cupcake liner halfway with batter, add cinnamon-sugar mixture, then top with more batter. Swirl the cinnamon mixture through the batter and drizzle melted butter on top of each.
Bake the cupcakes: Bake for 18–22 minutes until a toothpick comes out clean. Let cool.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until fluffy. Add milk as needed for consistency.
Frost the cupcakes: Pipe or spread frosting onto cooled cupcakes.