Cinnamon Roll Cupcakes

by
Delicious cinnamon roll cupcakes topped with cream cheese frosting.
Jump to Recipe·Print Recipe

I love baking simple sweets that bring people to the table. These Cinnamon Roll Cupcakes are soft, swirled with cinnamon, and topped with a sweet glaze that melts into the top. I make them when I want a warm treat that feels like a hug.

Dad James always asks for the one with the biggest swirl, and I try to give him that every time.

What You’ll Need

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

My Trusted Kitchen Tools

I keep the tools simple and light. I use a 12-cup muffin tin and paper liners. I use a hand mixer or a stand mixer to cream the butter and sugar. I like a medium bowl for dry ingredients and a small bowl for the cinnamon swirl. A toothpick or small knife works great for the swirl. I also use a wire rack to cool the cupcakes.

If you love the warm spice of rolls and want to try a related treat, I often look at the Cinnamon Roll Bliss Bars recipe for a change. The bar recipe uses many of the same spices and ideas.

Bringing It All Together

  • Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  • Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
  • Add the eggs one at a time and beat after each.
  • Stir in the vanilla extract.
  • Alternate adding the dry mix and the sour cream to the butter mix, starting and ending with dry mix.
  • Mix until just combined.
  • Add the milk and mix gently until the batter is smooth.
  • In a small bowl, mix the brown sugar and ground cinnamon for the swirl.
  • Drizzle melted butter into the cinnamon sugar and stir to make a paste.
  • Spoon a heaping tablespoon of batter into each liner.
  • Add a small spoonful of the cinnamon paste on top of the batter in each cup.
  • Use a toothpick or small knife to swirl the paste into the batter.
  • Add another heaping tablespoon of batter to fill each liner about two thirds full.
  • Bake for 18 to 22 minutes until a toothpick comes out clean.
  • Cool the cupcakes in the tin for five minutes.
  • Transfer cupcakes to a wire rack to cool fully.
  • Whisk the powdered sugar, milk, and vanilla to make the glaze.
  • Drizzle the glaze over cooled cupcakes.
  • Let the glaze set before serving.
Cinnamon Roll Cupcakes

Making It Your Own (Swaps & Ideas)

You can change a few things to make these Cinnamon Roll Cupcakes your own. Swap sour cream for plain Greek yogurt for a tangy touch. Use a little less sugar if you want them less sweet. You can add a pinch of nutmeg or cardamom to the batter for a new warm note. For an extra treat, add chopped nuts to the cinnamon paste. If you want a cream cheese style top, try a simple cream cheese frosting instead of the glaze and warm the cupcakes a bit before you top them.

I sometimes use ideas from other favorites and mix them in. For more cinnamon roll ideas that spark new swaps, I also read the Cinnamon Roll Bliss Bars variations for fresh ways to change the swirl or the topping.

How We Love to Serve It

We like these cupcakes warm and a little gooey. I let them cool long enough so the glaze does not slide off. They pair well with strong coffee in the morning or with a cup of tea in the afternoon. For a brunch spread, I place the cupcakes on a large plate with fresh fruit and yogurt. For a cozy night, I set them next to a pot of hot cocoa and let everyone choose a cupcake with their favorite swirl pattern.

We also serve them at weekend family visits. Sister Jennifer loves them with extra glaze. When I host, I place a small sign that says “warm” so people know which ones to pick first.

A Few Tips For Success

Keep the butter and eggs at room temperature. Soft butter creams faster and makes the batter smooth. Do not overmix after you add the flour. Mix until you see the dry parts just disappear. When you make the cinnamon paste, stir until you get a thick paste so it holds shape in the batter. Use a toothpick to swirl gently so you do not over-mix the swirl and lose the pattern. Bake the cupcakes in the center of the oven for even heat. Let them cool fully before glazing so the glaze sets and looks neat.

Saving Some For Later

You can store the cupcakes at room temperature in an airtight container for two days. If you live where it is warm, store them in the fridge for up to four days to keep them fresh. To freeze, place the cooled cupcakes on a tray and freeze until firm. Then wrap each cupcake in plastic wrap and place them in a freezer bag for up to two months. Thaw in the fridge overnight and bring to room temperature before serving. If you plan to freeze, wait to add the glaze until you are ready to eat them. The glaze holds up best when fresh.

From My Kitchen to Yours

I love how these Cinnamon Roll Cupcakes feel both simple and special. I make them when I want to share comfort with friends and family. Try the swirl ideas and find the one your family loves best. Thank you for baking with me.

Your Questions, Answered

Can I make Cinnamon Roll Cupcakes ahead of time?

Yes, you can make them a day ahead and store them in an airtight container. Keep them at room temperature for up to two days or in the fridge for up to four days. Add the glaze right before serving for the best look.

Can I use a different flour for Cinnamon Roll Cupcakes?

You can try a one-to-one gluten free flour mix in place of the all-purpose flour. The texture may change a bit. Use a mix that is meant for baking for best results and follow the rest of the recipe the same way.

How do I keep the cinnamon swirl in Cinnamon Roll Cupcakes?

Make the cinnamon paste thick so it holds its shape. Spoon a little paste and then swirl gently with a toothpick. Do not overmix once the swirl is added. Filling the liners only two thirds full helps the swirl stay visible after baking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cinnamon roll cupcakes 2026 03 07 180419 1 Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

  • Author: sarah
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious Cinnamon Roll Cupcakes swirled with cinnamon and topped with a sweet glaze, perfect for a warm treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
  4. Add the eggs one at a time and beat after each.
  5. Stir in the vanilla extract.
  6. Alternate adding the dry mix and the sour cream to the butter mix, starting and ending with dry mix.
  7. Mix until just combined.
  8. Add the milk and mix gently until the batter is smooth.
  9. In a small bowl, mix the brown sugar and ground cinnamon for the swirl.
  10. Drizzle melted butter into the cinnamon sugar and stir to make a paste.
  11. Spoon a heaping tablespoon of batter into each liner.
  12. Add a small spoonful of the cinnamon paste on top of the batter in each cup.
  13. Use a toothpick or small knife to swirl the paste into the batter.
  14. Add another heaping tablespoon of batter to fill each liner about two thirds full.
  15. Bake for 18 to 22 minutes until a toothpick comes out clean.
  16. Cool the cupcakes in the tin for five minutes.
  17. Transfer cupcakes to a wire rack to cool fully.
  18. Whisk the powdered sugar, milk, and vanilla to make the glaze.
  19. Drizzle the glaze over cooled cupcakes.
  20. Let the glaze set before serving.

Notes

Keep the butter and eggs at room temperature for best results. Do not overmix after adding flour.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: cinnamon rolls, cupcakes, baking, dessert, sweet treats

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!