Cinnamon Roll Cupcakes

These cinnamon roll cupcakes, topped with an amazing cream cheese frosting, are a delicious way to enjoy the flavors of this fantastic treat all day long.

After you’ve made these, you should also give these Lemon Cupcakes, Hot Cocoa Cupcakes and Carrot Cake Cupcakes a try!

Best Cinnamon Roll Cupcakes

Does your family love cinnamon rolls? Mine sure does! They would eat them every morning if I let them…and made them. But some cinnamon roll recipes can be really labor intensive so they’re usually just a fleeting thought.

Our busy lifestyles make it hard to find the time to make cinnamon rolls. But that’s where this delicious recipe comes in. Now, you can have a cinnamon roll without rolling out the dough and waiting for it to rise!

These Cinnamon Roll Cupcakes have all the ingredients and flavors that a traditional cinnamon roll would have but don’t require nearly as much work. And that cream cheese frosting is to die for!

So, next time your family asks for cinnamon rolls, don’t hyperventilate! Just make these cinnamon roll cupcakes and you’ll be set!

Ingredients You’ll Need

for the cupcakes

• 1 box of white cake mix + ingredients on the back of the box

for the cinnamon swirl

• brown sugar
• tablespoon cinnamon

for the frosting

• cream cheese
• butter
• powdered sugar
• vanilla
• salt
• cinnamon
• milk

for the garnish

• store-bought mini cinnamon rolls

for the glaze

• powdered sugar
• vanilla
• butter
• cream cheese
• milk

How To Make Cinnamon Roll Cupcakes

Prep – Before you start the cupcakes, preheat your oven to 350 degrees F and line 2 cupcake pans with some cupcake liners.

Cake Mixture – Grab a bowl and mix the cake mix, oil, water, and eggs, then set it aside.

Cinnamon Mixture – In a separate, smaller bowl, mix together the cinnamon and brown sugar and then set that bowl aside too.

Fill – Place about 2 tablespoons of cake batter into the bottom of each muffin cup. Sprinkle about a teaspoon of the brown sugar mixture on top of the batter. Add another spoonful of batter on top of the brown sugar, then one more small spoonful of brown sugar over each cupcake.

Swirl – Use a toothpick to swirl the batter and cinnamon mixture.

Cook – Bake the cinnamon roll cupcakes for about 17-20 minutes. Cupcakes are done when slightly golden and a toothpick comes out clean.

Frosting – While you let the cupcakes completely cool, it’s time to make the cream cheese frosting. Mix all the ingredients and beat until fluffy.

Consistency Tip – You can add more powdered sugar to stiffen the frosting, as needed. Or, if your frosting is a little thick, you can mix in 1 tablespoon of milk at a time until you reach the consistency you like.

Cinnamon Rolls – Open your store-bought cinnamon rolls and unwrap each roll until you are left with your desired size. (I unrolled mine to make it half the size and then I re-rolled the outer parts to use for another cupcake. Since you’ll be covering it with glaze, it doesn’t have to be super pretty!)

Glaze – Add all the ingredients for the glaze and beat until smooth. Add more milk to thin it out so it drips easier over the cinnamon roll topping.

Assemble – Pipe your desired amount of frosting onto each cupcake, then top with a mini cinnamon roll and drizzle with glaze.

Serve – Serve your cupcakes with a tall glass of milk!

More Easy Cupcake Recipes

• Reese’s Peanut Butter Cupcakes
• Homemade Hostess Cupcake Recipe
• Festive Candy Corn Cupcakes
• Graduation Cupcake Recipe
• Easy Army Camo Cupcakes

Print Recipe Pin Recipe

Cinnamon Roll Cupcakes

Servings: 24 Cupcakes

These cinnamon roll cupcakes, topped with an amazing cream cheese frosting, are a delicious way to enjoy the flavors of this fantastic treat all day long.

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Ingredients

for the cupcakes

• 1 box of white cake mix + ingredients on the back of the box

for the cinnamon swirl

• ¼ cup brown sugar
• ½ tablespoon cinnamon

for the frosting

• 1- 8 oz package of cream cheese, softened
• ¼ cup butter, softened
• 3 ½ cups powdered sugar
• ½ teaspoon vanilla
• pinch of salt
• ½ teaspoon cinnamon
• ¼ cup of milk

for the garnish

• 12 store-bought mini cinnamon rolls, unrolled and divided in half

for the glaze

• 1 cup powdered sugar
• ½ teaspoon vanilla
• ¼ cup butter
• 4 ounces cream cheese
• ¼ cup milk

Instructions

• Preheat your oven to 350 degrees F and line 2 cupcake pans with some cupcake liners.
  
• Grab a bowl and mix the cake mix, oil, water, and eggs, then set it aside.
  
• In a separate, smaller bowl, mix together the cinnamon and brown sugar and then set that bowl aside too.
  
• Place about 2 tablespoons of cake batter into the bottom of each muffin cup. Sprinkle about a teaspoon of the brown sugar mixture on top of the batter. Add another spoonful of batter on top of the brown sugar, then one more small spoonful of brown sugar over each cupcake.
  
• Use a toothpick to swirl the batter and cinnamon mixture.
  
• Bake the cinnamon roll cupcakes for 17-20 minutes. Cupcakes are done when slightly golden and a toothpick comes out clean.
  
• While you let the cupcakes completely cool, mix all the ingredients for the frosting and beat until fluffy. Consistency Tip – You can add more powdered sugar to stiffen the frosting, as needed. Or, if your frosting is a little thick, you can mix in 1 tablespoon of milk at a time until you reach the consistency you like.
  
• Open your store-bought cinnamon rolls and unwrap each roll until you are left with your desired size. (I unrolled mine to make it half the size and then I re-rolled the outer parts to use for another cupcake. Since you’ll be covering it with glaze, it doesn’t have to be super pretty!)
• Add all the ingredients for the glaze to a small bowl and beat until smooth. Add more milk to thin it out so it drips easier over the cinnamon roll topping.
• Pipe your desired amount of frosting onto each cupcake, then top with a mini cinnamon roll and drizzle with glaze.
  
• Serve your cupcakes with a tall glass of milk!
  

Nutrition

Serving: 1 serving · Calories: 369 kcal · Carbohydrates: 58 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 172 mg · Potassium: 115 mg · Fiber: 1 g · Sugar: 47 g · Vitamin A: 446 IU · Vitamin C: 1 mg · Calcium: 59 mg · Iron: 1 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: baking