CINNAMON ROLL CUPCAKES
Lightly spiced cupcakes with a cinnamon sugar ripple, topped with cinnamon cream cheese frosting. So yummy!
Provided by Kara
Categories Dessert: Cakes and Cupcakes
Time 1h48m
Number Of Ingredients 16
Steps:
- Line muffin tins with paper baking cups. Preheat oven to 350 degrees.
- Combine brown sugar and cinnamon in a small bowl, set aside.
- In a large bowl, whisk together oil and sugar till combined. Add eggs, milk, and vanilla and whisk till smooth.
- In a small bowl, whisk together flour, baking powder, salt, and nutmeg. Gently stir into wet ingredients.
- Spoon about 1 tablespoon of batter in the bottom of each cup. Sprinkle with about a teaspoon of the brown sugar/cinnamon mixture. Top with another tablespoon of batter.
- Bake at 350° for 18-20 minutes. Cool completely, then frost.
- For Frosting: Beat cream cheese and butter till creamy. Add vanilla, cinnamon, and about 5 cups powdered sugar. Beat till smooth. Add more powdered sugar if needed.
CINNAMON ROLL CUPCAKES WITH CREAM CHEESE FROSTING
A fun dessert twist on the breakfast classic, these yeasted cupcakes feature a cinnamon swirl and a cream cheese frosting.
Provided by Kait
Categories Dessert
Time 35m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F with a rack in the center, and line a standard muffin pan with 12 cupcake liners.
- Warm the milk in the microwave or on the stove until it is 105-110°F and sprinkle the yeast on top. Set aside for about five minutes.
- In a large mixing bowl, or the bowl of a stand mixer, add the flour, sugar, cornstarch, baking soda, and salt. Whisk until combined.
- In a medium bowl, whisk together the melted butter and ricotta until combined. Then add the eggs and continue mixing until incorporated.
- Add the butter mixture into the bowl with the dry ingredients and mix on medium until combined. Stir the yeast into the milk and add it into the bowl. Continue mixing on medium until a smooth uniform batter forms.
- In a small bowl, mix together the cinnamon and brown sugar with a fork. Slowly, add in the milk, while stirring, until it forms into a paste with similar texture to the batter.
- Use an ice cream scoop or large spoon to add the prepared cupcake liners with the batter, about ¾ of the way full. Add about 1-1½ tsp of the cinnamon paste, and use a butter knife to create a swirl in each cupcake.
- Bake 20-25 min, until a toothpick comes out clean of each cupcake. Let them cool in the pan until you can handle them. Then remove from the pan and cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixer bowl, and mix on low until smooth and combined. Add in the sugar 1 cup at a time, full incorporating each batch. If needed, add milk slowly to make the frosting smoother. When done, a dollop of frosting should hold it's shape fairly well, but the tip may curl over.
- Add the frosting to a piping bag with a large star tip. Frost each cooled cupcake, and then dust with cinnamon. Serve immediately for the best taste.
Nutrition Facts : Calories 346 kcal, ServingSize 1 serving
CINNABON® CUPCAKES
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Provided by kphanie
Categories Desserts Cakes Spice Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
- Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
- Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
- Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
- Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
- Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
- Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
- Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 38.7 g, Cholesterol 51.2 mg, Fat 18.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 153.5 mg, Sugar 25.4 g
CINNAMON ROLL CUPCAKES RECIPE BY TASTY
Here's what you need: orange cinnamon roll, cake mix
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 2
Steps:
- Make box cake mix as instructed on the box.
- Fill cupcake wrappers about half way full with batter.
- Bake at 375°F (190°C) for six minutes.
- Cut orange cinnamon rolls in half. Place on top of cupcakes.
- Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 21 grams
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm, and reheat well (if they last that long). Preparation time is approximate as "dough" cycle times vary with different bread machines.
Provided by Bayhill
Categories Yeast Breads
Time 3h20m
Yield 20 rolls
Number Of Ingredients 17
Steps:
- In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
- When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
- In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
- NOTE: The use of the delay timer is not recommended for this recipe.
Nutrition Facts : Calories 258.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 34.1, Sodium 203.9, Carbohydrate 40.6, Fiber 0.9, Sugar 20.4, Protein 3.8
CINNAMON ROLL CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, sour cream, vanilla extract, eggs, butter, light brown sugar, cinnamon, refrigerated cinnamon rolls
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/160°C.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and vanilla, and beat until there are no lumps.
- Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
- In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
- Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
- Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
- Remove from oven and cool completely.
- Top with frosting from the cinnamon rolls.
- Refrigerate at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 44 grams, Fat 37 grams, Fiber 1 gram, Protein 7 grams, Sugar 30 grams
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- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
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- Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
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