Friday, March 9, 2012

Pinterest: Cinnamon Roll Cupcakes

Most of my posts have been coming from Pinterest lately. Sorry, about that. But believe me, I have tried quite a few recipes from Pinterest that haven't worked out, so in my opinion it is nice to know which ones to try!

As you might have been able to tell, we have been busy lately. My sister recently had to have her baby 5 weeks early due to preeclampsia and my Mom (Vera), was helping her out for a while. My nephew was in the NICU for about 2 weeks but is now home with his family! And I have been getting ready for our second little boy to come in 4 weeks. It is like I suddenly realized I actually need to start getting things ready now. :) But, that's why I didn't get a post out last week. I have also been trying to spend lots of fun time with my toddler, knowing he is going to be seriously neglected in the coming weeks. It breaks my heart a little, knowing my world won't focus around just him anymore. But he is SO excited for his little brother to come, and so are we!

Anyways, a good friend of mine, whose due date is tomorrow, is also having a little boy. And as her wonderful friends :), we put on a baby shower. We decided to go the route of a brunch, instead of a lunch this time and I think it turned out great. We had a variety of bagels with cream cheese, juice, and build-your-own yogurt parfaits. It was all SO good! Normally we do some kind of cake or cupcakes for dessert at baby showers, and we were trying to figure out what to do since it would be earlier in the morning. Then I stumbled across Cinnamon Roll Cupcakes from Pink Parsley on Pinterest. I couldn't believe how perfect these would be. I mean it is just a cinnamon roll in a cupcake liner, but seriously how cute! And so easy to eat.

I will be honest, making breads are not my favorite. I always stress about it rising just right and such. Everything turns out fine in the end, but you know, I am learning and getting better each time. I choose to use the recipe found on Pink Parsley because I wasn't sure if other recipes would work just as well. I liked the cinnamon rolls, they were a little denser and drier than I expected, definitely not a gooey cinnamon roll. If you want gooey I would try your own recipe. But, I liked how they held up and everyone said they tasted great. My husband LOVED the frosting and raved about it for days, which is totally uncommon for him. So give it a try. I will definitely try to bake them as cupcakes using different cinnamon roll recipes in the future, and see how they turn out! Happy Baking!

Cinnamon Roll Cupcakes
adapted from
Beantown Baker, originally from La Fuji Mama
Servings: 24
  • 2 1/4 tsp. or 1 packet dry active yeast
  • 1/2 cup granulated sugar, divided
  • 1 cup warm milk (approximately 110 degrees Fahrenheit)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 tsp. salt
  • 4 1/2 cups bread flour
  • 1 cup brown sugar, packed
  • 2 1/2 Tbsp. ground cinnamon
  • 1/3 cup butter, softened
  • 8 oz cream cheese, softened
  • 2/3 cup butter, softened
  • 1 1/2-2 cups powdered sugar 
Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

A few notes, my dough did not rise hardly at all overnight in the refrigerator. But they cooked up just fine. I did re-roll each one, and cut off excess that was too long, and then I pieced all the excess pieces together to make other rolls.

Seriously, how cute are those? I know you want one! :)


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