Cinnamon Roll Cupcakes: The Ultimate Sweet Treat Combo

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Cinnamon roll cupcakes are where two classic favorites collide. Imagine the warm, gooey swirl of a cinnamon roll nestled into a fluffy, moist cupcake, finished with a drizzle of glaze and a swirl of cinnamon cream cheese frosting. These aren’t your average bakes—they’re little bundles of joy that bring bakery-level flavor into your home kitchen. In this article, we’ll walk through the full process: from creating the perfect cinnamon swirl cupcake base, to making soft mini cinnamon rolls from scratch, to building that stunning final presentation. Whether you’re baking for a birthday, brunch, or cozy weekend, these cupcakes are a guaranteed crowd-pleaser.

Why Cinnamon Roll Cupcakes Hit Different

A kitchen creation born from a craving

Years ago, I found myself with a craving I couldn’t shake. I wanted a cinnamon roll—but something smaller, something snackable, something cupcake-sized. That day in my kitchen, I blended two of my go-tos: cinnamon-spiced cupcakes and yeasted mini rolls. The result was surprising, comforting, and fun to make. These cinnamon roll cupcakes aren’t just a hybrid dessert—they’re a full flavor experience. Each bite delivers layers: warm spice, sweet tang, pillowy texture, and that unmistakable swirl. Cinnamon roll cupcakes take you beyond basic—into the world of melt-in-your-mouth swirled perfection.

What makes these cupcakes stand out

Unlike shortcut recipes that use canned dough or pre-made mix, this version is all homemade—from the moist sour cream cupcake base to the hand-rolled yeast cinnamon rolls on top. The swirl isn’t just a decorative element—it infuses the batter with flavor in every layer. And when you top it all off with a thick cinnamon cream cheese frosting and drizzle of sugar glaze, you get depth, contrast, and serious bakery vibes in a single handheld treat. Each element of this recipe is crafted for taste, not just aesthetics. These cinnamon roll cupcakes don’t just look good—they taste amazing, down to the last crumb.

Cinnamon Roll Cupcakes

Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini cinnamon roll.
Prep Time 3 hours 20 minutes
Cook Time 50 minutes
Total Time 4 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

  • Cinnamon Swirl Cupcakes
  • 1 1/4 cup all-purpose flour 160 grams 5.65 oz
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1/2 cup canola oil 112 grams 3.9 oz
  • 3/4 cup sugar 150 grams 5.29 oz
  • 2 tsp vanilla extract
  • 1/2 cup sour cream 121 grams 4.3 oz
  • Cinnamon Swirl
  • 1/2 tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp white sugar
  • Cinnamon Rolls
  • 1/2 cup warm water 90-100F 117 grams 4 oz
  • 2 1/4 tsp instant yeast 7 grams 0.24 oz
  • 1 tbsp honey or sugar
  • 1/2 tbsp olive oil
  • 1 1/2 cups all-purpose flour 191 grams 6.75 oz
  • 1/2 tsp fine sea salt
  • Cinnamon Roll Filling
  • 1/4 cup granulated sugar 50 grams 1.7 oz
  • 2 tbsp brown sugar 25 grams 0.8 oz
  • 1 tbsp cinnamon
  • 1/4 cup unsalted butter room temperature 56 grams, 2 oz
  • Glaze
  • 1 cup powdered sugar sifted 127 grams, 4.5 oz
  • 2 tbsp milk

Instructions
 

  • Cinnamon Swirl Cupcakes
  • Pre-heat the oven to 350ºF.
  • Sift the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Whisk the eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add the oil and whisk until combined.
  • Add the sugar and whisk for another minute. You can use a mixer to do this, or simply a whisk.
  • Add the vanilla extract.
  • Add the sour cream to the batter and whisk until combined.
  • Now add the sifted dry ingredients to the bowl and whisk gently, until just combined. Don’t overmix the batter, or it might become tough later.
  • Make the Cinnamon Swirl: mix 1/2 tablespoon of ground cinnamon with 1 1/2 tablespoon of brown sugar and 1 tablespoon of white sugar. Set aside.
  • Now start by pouring about 1 tablespoon of the batter on the bottom of each cupcake tin.
  • Sprinkle with 1/4 teaspoon of the Cinnamon Swirl mixture.
  • Top with another tablespoon of batter.
  • Now, sprinkle another 1/4 teaspoon of Cinnamon Swirl mixture over batter.
  • Top with another tablespoon of batter.
  • Using a toothpick, swirl the batter a few times to create a swirl effect.
  • Top the already swirled cupcakes with one final 1/4 teaspoon of the Cinnamon Swirl mixture.
  • Bake for about 15 minutes.
  • Test if the cupcakes are done by inserting a toothpick in the center, if it comes out clean, they are done baking. Or touch the top of a cupcake with your finger, if it springs back, the cupcakes are done.
  • Remove from the oven and let the cupcakes cool down before frosting.
  • Cinnamon Rolls
  • Start by making the dough. First mix the warm water, honey (or sugar), and olive oil to a large bowl, or to the bowl of the kitchenaid.
  • Add the flour, yeast, and salt to the bowl.
  • Mix until combined and a dough is formed.
  • Knead the dough for 4-6 minutes with the dough hook on low speed. Or by hand for about 8 minutes.
  • Place the dough in an oiled bowl, cover it with a clean towel and let it rest for about 1 hour. Resting time will depend on how warm the kitchen is.
  • Once the dough has doubled in size, remove from the bowl. Divide the dough in half.
  • Work with each half at a time, keeping the other half covered meanwhile.
  • Make the Cinnamon Filling: Mix 1/4 cup granulated sugar, 2 tablespoons brown sugar, cinnamon, and room temperature butter in a small bowl. Set aside.
  • Roll each dough half into a 8×10” rectangle.
  • Spread half of the cinnamon filling on top of each dough rectangle.
  • Roll it tight from the widest end.
  • Cut very small rolls, about 3/4” thick.
  • Place them in a baking sheet to rise. You want to place them fairly close together so they won’t spread out too much as they bake. Place rolls about 1/2” away from each other.
  • Let the rolls rise for about 30 minutes.
  • Pre-heat oven to 350ºF while the rolls rise.
  • Bake the rolls in the pre-heated oven for about 10 minutes. They must have just started to brown when you remove them, or they will be too tough to eat. Don’t overbake the cinnamon rolls!
  • Set them aside to cool.
  • Glaze
  • Mix the powdered sugar and milk together.
  • You might need more powdered sugar or milk to achieve the proper consistency. Please be aware that depending on the brand of sugar you are using, or if you measure your ingredients using a scale or a measuring cup, you might achieve different results. If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again. Same thing with the milk. If the glaze is too thick and not spreading, add a very very tiny amount of milk at a time, until you achieve the desired consistency.
  • To assemble
  • Frost each cupcake with the Cinnamon Cream Cheese Frosting.
  • Then place a cinnamon roll on top, glaze with a bit of the sugar glaze. Let the cupcakes sit in the fridge for a bit before serving, as you want the frosting and the glaze to set.
  • Storage
  • Store these cupcakes in the fridge, covered, for up to 4 days. The cinnamon rolls will lose freshness as they sit. They are best consumed on the first or second day of making the cupcakes, and at room temperature, so let the cupcakes sit on the counter for a while before serving.

Notes

Cinnamon Rolls: You will have about 8 extra cinnamon rolls, depending on how big you cut them and how large you’ve rolled out the dough. You could always freeze the extra rolls. First, let them rise for 30 to 45 minutes, then wrap the extra rolls tightly with plastic in a container, and freeze for later! To bake, pre-heat the oven to 350ºF and insert the rolls directly in the oven. Bake until golden.
Cupcakes: The cupcakes can be frozen for up to 2 months in an air tight container.
Cinnamon Cream Cheese Frosting: This is my favorite Cinnamon Cream Cheese Frosting.
Piping tip: I used the Wilton 6B Decorating Tip to pipe the frosting on the cupcakes.
Nutrition
Serving: 1cupcake | Calories: 500kcal

Building the Cinnamon Swirl Cupcake Base

Start with a rich, moist batter

The foundation of these cinnamon roll cupcakes is a tender cupcake batter infused with just the right touch of spice. This isn’t your basic vanilla cupcake with a dash of cinnamon—it’s a deliberately balanced blend of moisture and structure. Sour cream is the key here. It adds richness without heaviness and keeps each cupcake soft for days. Canola oil ensures the crumb stays fluffy and light, while a warm blend of cinnamon, sugar, and vanilla deepens the flavor.

To prepare it, begin by sifting the flour, baking powder, baking soda, salt, and cinnamon together. This helps create an even rise and prevents clumps. The eggs, oil, and sugar get whisked into a glossy base, then sour cream is added for that signature moistness. Finally, the dry ingredients are gently folded in—just enough to combine, never overmixing.

Add swirl for layers of flavor

Here’s where things get interesting. Instead of mixing cinnamon directly into the batter, we layer it for contrast. First, mix ground cinnamon with brown and white sugar to make a quick swirl blend. Spoon your batter into cupcake liners in stages: batter, swirl, batter, swirl—ending with a final layer of batter and a sprinkle of cinnamon sugar. Use a toothpick to gently swirl the layers together, creating that bakery-style marbled look.

During baking, the swirl slightly caramelizes, adding a ribbon of texture and flavor. The cupcakes puff up beautifully and develop a golden top, ready to hold their crowning glory—the cinnamon roll and frosting. It’s not just a cupcake—it’s a cinnamon-spiced masterpiece in progress.

Making the Mini Cinnamon Rolls from Scratch

Create a soft, yeast-raised dough

To truly call these cinnamon roll cupcakes, you need real cinnamon rolls on top—not shortcuts. This dough is surprisingly simple, yet delivers soft, bakery-style results every time. You’ll start by mixing warm water, honey (or sugar), and olive oil—this activates the yeast and adds just a hint of sweetness. Add in the flour, yeast, and salt, then knead for 6–8 minutes until the dough becomes smooth and elastic. Let it rise in a warm spot for about an hour, or until it doubles in size.

The result? A light, workable dough that rolls out easily and bakes up tender. No toughness. No dense rolls. Just perfect, pillowy spirals that melt into your mouth.

Fill, roll, and bake to perfection

The filling is a classic blend of softened butter, cinnamon, brown sugar, and granulated sugar. Once your dough is ready, divide it in half and roll each into a small rectangle (about 8×10 inches). Spread the cinnamon-sugar-butter filling generously across the surface, then roll it tightly from the wider end. Cut small rolls—around ¾ inch thick—and place them close together on a baking sheet. This ensures they rise upward rather than spreading out flat.

After a 30-minute second rise, bake the mini rolls in a preheated 350°F oven for about 10 minutes. Watch closely—they should be just golden at the edges. Overbaking will make them dry and hard. Let them cool while you prepare the glaze and frosting. Once cooled, these cinnamon rolls are ready to become the adorable, flavorful toppers that take your cupcakes to the next level.

Frosting, Assembly & Final Touches

Make the cinnamon cream cheese frosting

No cinnamon roll cupcake is complete without a swirl of rich, tangy frosting—and this one’s a standout. Cream cheese forms the base, whipped until fluffy with softened butter. Powdered sugar brings sweetness, while a touch of cinnamon ties the whole theme together. The result? A thick, pipeable frosting that holds its shape beautifully on top of each cupcake and complements the warmth of the cinnamon roll without overpowering it.

Use a piping bag fitted with a large open star tip (Wilton 6B works perfectly) to frost each cooled cupcake. Start in the center and swirl outward, mimicking the spiral of a cinnamon bun. The creamy texture contrasts with the soft cupcake and adds richness to every bite.

Assemble with glaze and serve

Once the cupcakes are frosted, it’s time for the finishing touches. Place one mini cinnamon roll gently on top of each frosting swirl, pressing it in just enough to anchor. Then, mix powdered sugar with a splash of milk to create a pourable glaze—adjust the consistency with tiny amounts of milk or sugar until it’s just right.

Drizzle the glaze over the cinnamon rolls for a glossy, bakery-style finish. Refrigerate the assembled cupcakes briefly so the glaze sets, then bring to room temperature before serving. The frosting softens, the cupcake becomes plush, and the cinnamon roll topping stays delightfully chewy.

These cinnamon roll cupcakes are best enjoyed the same day, but they’ll stay delicious for up to four days in the fridge. For maximum flavor and texture, let them come to room temp before eating. Warm, sweet, and swirled with love—these cupcakes are more than a dessert. They’re a statement.

Frequently Asked Questions (FAQs)

What’s the difference between cinnamon rolls and cinnamon roll cupcakes?
Cinnamon rolls are soft, yeasted pastries rolled with cinnamon sugar filling and topped with glaze. Cinnamon roll cupcakes, however, combine a fluffy cupcake base with a cinnamon swirl and are topped with mini cinnamon rolls. It’s the best of both worlds—spiced cake and soft pastry in one handheld dessert.

Can you make cinnamon roll cupcakes ahead of time?
Yes, you can prep the cupcakes and cinnamon rolls a day in advance. Store the cupcakes unfrosted in an airtight container, and refrigerate the baked mini rolls. Assemble with frosting and glaze just before serving for the freshest taste and texture.

Do cinnamon roll cupcakes need to be refrigerated?
Because they contain cream cheese frosting, they should be stored in the refrigerator. However, for the best texture and flavor, allow them to sit at room temperature for 20–30 minutes before serving.

How do you keep cinnamon roll cupcakes moist?
Sour cream in the cupcake batter and proper storage are key. Store them in an airtight container in the fridge and avoid overbaking. Always let them come to room temperature before enjoying for maximum softness.

Conclusion

Cinnamon roll cupcakes are more than just a pretty dessert—they’re a celebration of cozy flavor, texture, and creativity. From the warm spice of cinnamon layered into tender cupcakes to the soft homemade rolls perched on top, this bake brings together everything you love about cinnamon rolls in an updated, party-ready format. Whether you’re baking for a celebration or indulging your sweet tooth, these cupcakes deliver that golden, swirled satisfaction every time. With just a bit of care in each step, you’ll create a dessert that’s as impressive to look at as it is to eat.

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Cinnamon Roll Cupcakes: The Ultimate Sweet Treat Combo