Cinnamon Roll Cupcakes

I have been on a mission to find the “perfect” homemade cinnamon roll recipe.  I have tried 3 for sure, and none of them would rise.  I saw this recipe on Pinterest.  That led me to pink-parsley.com.  On her blog, it said it was adapted from Beantown Baker, originally from La Fuji Mama.  Wherever it came from, it is delicious.  My dough actually rose and they taste great!  The only thing I did differently was that I placed the rolls in a square baking dish, because they were too big to fit into my cupcake holders.  I got two cupcakes to fit and the rest went into the dish.  I love the cupcake idea, so next time I will just cut them a little skinnier.  And the cream cheese frosting is to die for!  Completely awesome!

Cinnamon Roll Cupcakes:

1 pkt dry active yeast

1/2 cup white sugar, divided

1 cup warm milk (110 degrees F)

2 eggs, room temperature

1/3 cup butter, melted

1 tsp salt

4 1/2 cups flour

1 cup brown sugar

2 1/2 T cinnamon

1/3 cup butter, melted

8 oz cream cheese, soft

2/3 cup butter, soft

1 – 2 cups powdered sugar

Dissolve yeast and 1/4 cup of the sugar in the warm milk.  Let stand for about 10 minutes.  Mix in the eggs, butter, salt and other 1/4 cup of sugar.  Add flour and mix well until the dough forms a ball.  Turn out onto a lightly floured surface and knead about 5-10 times.  Place in an oiled bowl, cover and let rise for at least 1 hour in a warm spot.  After the dough has doubled in size, turn out onto a lightly floured surface, cover and let rest for 10 minutes.  In a small bowl, mix brown sugar and cinnamon.  Melt 1/3 cup of butter.  Line cupcake pan with cupcake liners and lightly spray over the top of them with cooking spray.  Roll dough into a 12×22 inch rectangle.  Pour 2/3 cup of melted butter over.  Sprinkle with cinnamon sugar mix.  Roll up dough and cut into 24 (or so) rolls.  Try to fit the rolls into the cupcake liners.  Cover and let rise again for about 30 minutes.  Preheat oven to 400 degrees.  Bake rolls in oven until golden brown, about 10-15 minutes.  Let cool completely before frosting.  To make frosting, mix cream cheese and butter using a blender until mixed.  Slowly add the powdered sugar until desired consistency has been reached.  YUMMY!

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Categories: Food

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One Comment on “Cinnamon Roll Cupcakes”

  1. December 21, 2011 at 4:56 pm #

    They look cute and sound delicious.

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