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CINNAMON ROLL CUPCAKES

Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with layered mini cinnamon rolls.



However, this cupcake isn't even that hard to make. They might be a little time consuming, but if you are like me, you like spending time in the kitchen.

This Cinnamon Roll Cupcake is very delicious. I am full in the fall. Over the past few days, I have had to wear a light jacket at night, which is the biggest indicator that falls on us.

I put a big pumpkin spice candle in my workplace where my computer is located so that I can still smell bad.

This Cinnamon Roll Cupcake is the ultimate proof of my love for making autumn cakes.

I can't wait to go pick apples. Apple cakes will be amazing this year. I am excited.

Now, let's talk about the cinnamon swirl part of this Cinnamon Roll Cupcake.

So, this is how you will do this. Make the dough. Put aside. Then make Cinnamon Swirl by mixing cinnamon, brown sugar and white sugar.

Start by placing one tablespoon of cupcake dough at the bottom of the cupcake can.

Then, add 1/2 teaspoon of cinnamon stir mixture.

Then add more batter.
And repeat the process: ½ teaspoon of a cinnamon stir, topped with one more spoonful of batter.

Then, use a toothpick to make a little whirl effect on your cupcake.

Cover each cupcake with a little cinnamon mixture after stirring.

And then you can make your cupcakes.

Now about cinnamon rolls. This recipe will produce more cinnamon rolls than you need for a cupcake. And I apologize for the inconvenience in the extra mini cinnamon rolls that you will have. Just send it to my house if you want. I will take extra cinnamon rolls every day!

Make sure to cut it very thin before baking, about 3/4 ″ thick. Also, pay attention to them like eagles when roasted, because, if too much chocolate, they will become hard and hard.

Place them very near each different before baking. In my picture above they are not too close together, but I move them closer, about 1/2 ″ apart from each other.

They will bake and suck and don't spread to the sides if you place them close together.

And let it cool before placing it on a frozen cupcake.

Don't forget to pour the glaze over it, after decorating the cupcake.

INGREDIENTS
Swirl Cinnamon Cupcake

  • 1 1/4 cup of all-purpose 160-gram flour, 5.65 ounces
  • 1 1/4 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon of cinnamon
  • 2 large eggs
  • 1/2 cup 112 grams of canola oil, 3.9 oz
  • 3/4 cup of 150-gram sugar, 5.29 ounces
  • 2 teaspoons of vanilla extract
  • 1/2 cup 121 grams of sour cream, 4.3 ounces

Cinnamon Swirl

  • 1 1/2 tablespoons of cinnamon powder
  • 2 tablespoons brown sugar
  • 2 tablespoons of white sugar

Cinnamon Rolls

  • 1/2 cup of warm water 90-100F 117 grams, 4 ounces
  • 2 1/4 teaspoons of instant yeast 7 grams, 0.24 ounces
  • 1 tablespoon of honey or sugar
  • 1/2 tablespoon of olive oil
  • 1 1/2 cups versatile flour 191 grams, 6.75 ounces
  • 1/2 teaspoon of fine sea salt
  • 1/4 cup of 50-gram sugar, 1.7 ounces
  • 2 tablespoons of 25-gram brown sugar, 0.8 ounces
  • 1 tablespoon of cinnamon
  • 1/4 cup of melted unsalted butter (56 grams, 2 ounces)

Layer

  • 1 cup of sifted powdered sugar (127 grams, 4.5 ounces)
  • 2 tablespoons of milk


INSTRUCTIONS
Swirl Cinnamon Cupcake

  1. Pre-heat the oven to 350F.
  2. Sift flour, baking powder, baking soda, cinnamon, and salt collectively. Put aside.
  3. Beat the eggs with a wire whisk for about 1 minute. They will become foamy and brightly colored. Add oil and stir until smooth.
  4. Add sugar and stir for about 1 minute. You can use a mixer to do this, or just shuffle.
  5. Add vanilla extract.
  6. Add sour cream to the mixture. Shake until combined
  7. Now add the sifted dry ingredients to the bowl and stir gently.
  8. Stir the mixture until even.
  9. Don't overmix!
  10. Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Put aside.
  11. Now start by pouring about 1 tablespoon of the dough at the bottom of each cupcake can.
  12. Sprinkle with 1/2 teaspoon of Cinnamon Swirl mixture.
  13. Sprinkle again with one tablespoon of batter.
  14. Now, sprinkle 1/2 teaspoon of the Cinnamon Swirl mixture over the mixture.
  15. Sprinkle again with one tablespoon of batter.
  16. Using a toothpick, stir the mixture several times to create a vortex effect.
  17. Cupcakes top that has been stirred with 1/2 teaspoon of Cinnamon Swirl mixture.
  18. Bake for 10-12 minutes, check-in between to rotate the pan.
  19. Remove from the oven after the cupcakes are golden brown and bloated.

Cinnamon Rolls

  1. Start by making the dough. First mix warm water, with yeast, and honey (or sugar).
  2. Add olive oil to the bowl.
  3. Add flour and salt to the bowl.
  4. Mix until mixed.
  5. Knead the mixture for 4-6 minutes with the dough hooks at low speed. Or by hand for about 8 minutes.
  6. Let the mixture rest in a light oiled bowl for about 1 hour.
  7. After the dough has doubled, remove from the bowl. Divide the dough in two.
  8. Work with each half at once.
  9. Making Cinnamon Fill: Mix 1/4 cup of granulated sugar, 2 tablespoons of brown sugar, cinnamon, and melted butter in a small bowl. Put aside.
  10. Roll each mixture into 10x12 "rectangles.
  11. Spread half of the cinnamon filling over each rectangle of dough.
  12. Roll tightly from the widest end.
  13. Cut a very small role, about 3/4 "thick.
  14. Place them on a baking sheet to rise. You want to place them close enough so that they don't spread too much when baking. Place rolls about 1/2 "from each other.
  15. Let the roll rise for about 30 minutes.
  16. Pre-heat the oven to 350F. Bake bread in a preheated oven for about 10 minutes. They must have just started chocolate when you remove it, or they will be too difficult to eat. Don't overlap with cinnamon rolls!
  17. Set aside to cool.

Layer

  1. Mix powdered sugar and milk into one.
  2. You may need more powdered sugar or milk to achieve the right consistency. Keep in mind that depending on the brand of sugar you use, or if you measure ingredients using a scale or measuring cup, you might get different results. If your glaze is too thin and runny, add sifted powdered sugar and test for consistency again. The same is the case with milk. If the glaze is too thick and does not spread, add a very, very small amount of milk, until you reach the desired consistency.

To gather

  1. Frost every cupcake with Cinnamon Cream Cheese Frosting. Then put a roll of cinnamon on top, glaze with a little glaze of sugar. Let the cupcakes sit in the refrigerator for a while before serving, as you want it to freeze and glaze.
  2. Storage
  3. Keep this cupcake in the refrigerator, covered, for up to 4 days
This recipe is inspired by piesandtacos

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