If you’ve ever wished you could carry the cozy comfort of a classic cinnamon roll with you in handheld form, these Cinnamon Roll Cupcakes are your new best friend. Imagine everything you adore about gooey, swirly cinnamon buns—sweet, buttery, and gently spiced with cinnamon—now baked inside a soft, tender cupcake, all finished with a glossy vanilla glaze. Perfect for brunch, dessert, or a weekend treat, these cupcakes are a guaranteed crowd-pleaser that brings together the best of two beloved baked goods.

Cinnamon Roll Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what you’ll need to create these delightfully decadent Cinnamon Roll Cupcakes. The ingredients are simple, likely already in your kitchen, and each one brings something special—richness, fluffiness, sweetness, or that swirl of irresistible cinnamon flavor.

All-purpose flour: The dependable base for structure and softness in each cupcake.

Baking powder: Essential for rise, ensuring your cupcakes are light and fluffy.
Baking soda: Works with the sour cream for extra tenderness.

Ground cinnamon: The heart of that warm, comforting flavor throughout the batter and swirl.
Salt: Just a pinch balances all the sweetness and intensifies the cinnamon.

Unsalted butter, softened: Makes the cupcakes rich and adds that classic bakery taste.
Granulated sugar: Brings sweetness and helps achieve a soft crumb.
Eggs: Bind everything together and add moisture for tenderness.

Vanilla extract: Adds a mellow, aromatic background note throughout.
Sour cream: Guarantees a super moist crumb and a slight tang that cuts the sweetness perfectly.
Whole milk: Rounds out the batter with even more moisture.

Brown sugar: Essential for that caramel depth in the cinnamon swirl.
More ground cinnamon: For swirling into the cupcakes and cranking up the aroma.
Unsalted butter, melted: Makes the swirl gooey and helps it infuse each bite.

Powdered sugar: The base of that dreamy glaze on top.
Milk (for glaze): Just enough to make the glaze drizzle-worthy.
Vanilla extract (for glaze): Adds extra flavor and that little taste of nostalgia.

How to Make Cinnamon Roll Cupcakes

Step 1: Prep Your Pan and Oven

Start off strong by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This not only makes cleanup a breeze, but also ensures your Cinnamon Roll Cupcakes hold their perfect shape as they bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This simple step guarantees your leaveners and spices are evenly distributed, so every cupcake bakes up with the same soft crumb and fragrant flavor.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy—this takes about 3 to 4 minutes. Creaming really matters here, because it traps air, resulting in cupcakes that are beautifully tender.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition so everything is nicely incorporated. Stir in the vanilla extract; this quick step ensures the batter is silky and that the vanilla note comes through in every bite.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry mix. Once that’s just combined, gently blend in the milk. Don’t overmix! You want a smooth, fluffy batter for your Cinnamon Roll Cupcakes.

Step 6: Make the Cinnamon Swirl

In a small bowl, mix together the brown sugar and ground cinnamon. Drizzle in the melted butter and stir until you have a paste. This swirl is where all the “cinnamon roll” magic happens—it creates those lusciously sweet, buttery ribbons inside each cupcake.

Step 7: Layer and Swirl the Batter

Spoon a generous tablespoon of batter into each cupcake liner. Top each with a small dollop of the cinnamon-sugar mixture, then use a toothpick or knife to gently swirl and marble it into the batter. Add one more heaping tablespoon of batter on top, filling each liner about two-thirds full. Swirling ensures every bite is streaked with cinnamon goodness.

Step 8: Bake

Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The aroma alone will make this step feel like torture, but trust—your kitchen will smell like a bakery! Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9: Make and Add the Glaze

While your Cinnamon Roll Cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Once the cupcakes are completely cool, drizzle the glaze over the tops. Let the glaze set and get ready for squeals of delight at first bite.

How to Serve Cinnamon Roll Cupcakes

Garnishes

Though these cupcakes are dreamy on their own, a little flourish takes them over the top! Try a dusting of extra cinnamon on the glaze, a sprinkle of toasted pecans for crunch, or a few curls of white chocolate for a playful, bakery-style look. Each garnish adds its own touch of elegance and fun.

Side Dishes

Pair your Cinnamon Roll Cupcakes with a creamy latte, a cup of hot chocolate, or even a glass of cold milk—these drinks help balance the sweetness and really let the cinnamon shine. For an extra-special brunch, serve with fresh fruit or a tangy yogurt parfait.

Creative Ways to Present

Take your presentation up a notch by arranging the cupcakes on a cake stand and drizzling extra glaze just before serving. For parties, tuck each cupcake into decorative wrappers or tie with festive ribbon. Or try serving warm cupcakes with a scoop of vanilla ice cream for a decadent cinnamon roll-inspired dessert.

Make Ahead and Storage

Storing Leftovers

To keep your Cinnamon Roll Cupcakes fresh, store any leftovers in an airtight container at room temperature for up to two days. They stay soft and moist, ensuring you have a perfect treat within reach for those sweet-tooth moments.

Freezing

These cupcakes freeze surprisingly well—just be sure to hold off on the glaze until after thawing for the best texture. Wrap each cooled cupcake individually in plastic wrap, then pop them in a freezer bag or airtight container for up to two months.

Reheating

If you like your Cinnamon Roll Cupcakes warm (and who can blame you?), quickly microwave one for about 10–15 seconds. If you haven’t glazed them yet, you can warm them in a 300°F oven for five minutes, then add the glaze after. Each method refreshes the cake to a just-baked softness.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt works well as a substitute and will still give your cupcakes a lovely, moist crumb without sacrificing flavor. Just swap it in at a 1:1 ratio.

Can I double this recipe for a party?

Yes, you can easily double the ingredient amounts for a crowd. Just make sure to mix your batter in a large enough bowl and bake in batches to ensure every cupcake bakes evenly.

What if I don’t have cupcake liners?

No problem! You can generously grease your muffin tin with butter or nonstick spray. The cupcakes should pop out easily after cooling for a few minutes.

Is it ok to add nuts or raisins to the filling?

Go for it! Feel free to fold in a handful of chopped toasted pecans, walnuts, or even some raisins into the cinnamon swirl mixture if you love a little extra texture and surprise inside your Cinnamon Roll Cupcakes.

How long will the glaze stay soft?

The glaze will set to a shiny finish after about 30 minutes but will remain tender—not hard—thanks to the milk and powdered sugar combo. If you prefer an ultra-soft, oozy glaze, simply add a touch more milk and serve immediately.

Final Thoughts

If you’ve made it this far, you’re one step away from treating yourself (and your loved ones!) to a batch of warm, sweet, and utterly memorable Cinnamon Roll Cupcakes. Trust me, it’s the kind of recipe you’ll find yourself making on repeat—come brunches, birthdays, or just cozy evenings in. Give it a try and experience that irresistible cinnamon roll magic in every single bite!

Cinnamon Roll Cupcakes Recipe

★★★★★

4.8 from 17 reviews

Author: Lila

Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of cinnamon rolls and cupcakes with these Cinnamon Roll Cupcakes. A perfect treat for cinnamon lovers!

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs: Beat in eggs one at a time, then stir in vanilla.
Incorporate dry ingredients: Alternate adding dry ingredients and sour cream to the butter mixture.
Add milk: Mix in milk until smooth.

Prepare cinnamon swirl: Combine brown sugar and cinnamon; mix in melted butter.
Layer batter: Spoon batter into liners, add cinnamon swirl, and swirl with a toothpick.
Bake: Bake for 18-22 minutes until a toothpick comes out clean.

Cool and glaze: Cool cupcakes, then drizzle with a glaze made from powdered sugar, milk, and vanilla.
Serve: Allow the glaze to set before serving.

Notes

For best results, ensure all ingredients are at room temperature before beginning.

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 18g

Sodium: 180mg
Fat: 12g
Saturated Fat: 7g

Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g

Fiber: 1g
Protein: 3g
Cholesterol: 65mg

Keywords: Cinnamon Roll Cupcakes, Cinnamon, Cupcakes, Dessert, Baking, Sweet Treats