Cinnamon Roll Cupcakes

I adapted this recipe from Paula Deen’s cinnamon roll recipe, so right off the bat, you know this is gonna taste good and definitely be bad for you.

I love cinnamon rolls, but no one in my household likes the outer rings of them. (They’re usually too crunchy and dry for our taste). But these babies? Well, they’re moist and flavorful all the way through!



Prep time: 20-30 minutes

Cook time: 15-20 minutes



1 ¾ cup flour

½ cup sugar

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

½ cup boiling water

½ cup warmed milk

1/3 cup butter (room temperature)

1 teaspoon vanilla

2 eggs


For Filling:

½ cup melted butter

¾ cup sugar

2 tablespoons cinnamon



Preheat the oven to 350 degrees.

Combine flour, sugar, baking soda and powder, cinnamon and salt in a medium-sized bowl. Mix together until evenly combined. In a separate bowl, combine eggs, vanilla and butter. Mix until yolks are broken. Slowly add boiling water and mix until well combined.

Put the milk on the stovetop on low heat until you see steam coming off the top. Now, add it to your wet mixture and blend.

Slowly add the dry ingredients to the wet mixture, alternating between adding more dry mix and blending together what’s in the bowl. The dough will be thick.

Once all is combined and lovely, dish out the badder into cupcake liners.


For the filling, add melted butter, sugar and cinnamon together. Whisk quickly until well combined. Go over to your cupcakes and spoon in the filling to taste. Once you have a little dollop in each cupcake, take a knife or toothpick and swirl the filling around. Be sure to reserve some filling for later! (Or make more, which can never be the wrong answer).


Put the cupcakes in the oven for about ten minutes. Remove cupcakes while is just barely pliable. Add more filling to cupcakes and return to oven for an additional five to ten minutes.


What good is a cinnamon roll without any of that delicious icing?


1 3 oz. package of cream cheese, room temperature

1 cup sugar

1 teaspoon vanilla

splash of milk



Beat the cream cheese and the sugar together until nice and creamy. Once well mixed, add vanilla and milk, then blend. The final texture should still be thick and creamy.

Spread over cinnamon roll cakes and drizzle any remaining filling over the tops.

Delicious dealings, friends.

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