Cinnamon Roll Cupcakes with Glaze

Name: Cinnamon Roll Cupcakes with Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoon salt; ½ cup brown sugar; 2 tablespoons ground cinnamon; 3 tablespoons unsalted butter, melted; 1 cup powdered sugar; 2 tablespoons milk; ½ teaspoon vanilla extract

I absolutely adore these Cinnamon Roll Cupcakes with Glaze! The combination of soft, pillowy cupcakes infused with the warm spices of cinnamon is truly irresistible. When I first baked these, I was amazed at how the fluffy texture mimicked traditional cinnamon rolls. Topped with a sweet glaze, they became a delightful treat perfect for any occasion. Whether it's breakfast or dessert, each bite transports me to a cozy café. I can't wait for you to experience this delightful blend of comfort food and sweetness!

Created by

Emmas

Last updated on 2026-02-13T16:06:18.851Z

These Cinnamon Roll Cupcakes are a personal favorite of mine, blending the best elements of cinnamon rolls with the ease of cupcakes. I experimented with various recipes before finding the perfect balance of spices and sweetness, and I was thrilled with the results. The divine smell of cinnamon wafting through my kitchen was just the beginning!

What truly sets these cupcakes apart is the glaze that brings it all together. I discovered that a thicker glaze provides a delightful crunch when biting into the soft cupcake. It’s this contrast that makes them irresistible, and I couldn’t resist sharing my secret with you!

        Why You Will Love This Recipe
        Fluffy cupcakes bursting with warm cinnamon flavor
Convenient and quick to whip up for any occasion
Perfect balance of sweetness with a delightful glaze

      

Mastering the Swirl

Swirling the cinnamon filling into your cupcakes is a key technique that elevates their flavor and visual appeal. To achieve a perfect swirl, scoop the cupcake batter into the liners until they are about halfway full. Add a generous spoonful of the cinnamon filling and then cover it with more batter. Use a toothpick to gently swirl the filling through with a few quick motions. Be careful not to overdo it; you want to create a marbled effect rather than fully incorporate the cinnamon mixture into the batter.

If you find that the cinnamon filling is too thick to swirl easily, try warming it slightly in the microwave for a few seconds. This will make it easier to blend without losing the distinct layers of flavor. A well-executed swirl ensures that each cupcake delivers a delightful burst of cinnamon without overwhelming the cupcake’s fluffy texture.

Perfecting the Glaze

The glaze is the crowning touch that adds sweetness and a lovely sheen to your Cinnamon Roll Cupcakes. It’s essential to get the consistency just right; your glaze should be thick enough to cling to the cupcakes without dripping off completely. If your glaze turns out too runny, simply add a bit more powdered sugar until it reaches a thicker consistency. Conversely, if it is too thick, add a tiny splash of milk to loosen it. A well-balanced glaze will complement, not overpower, the warm flavors of cinnamon and sugar.

When glazing, use a fork or a spoon to drizzle the glaze over the tops of the cupcakes. Allow the glaze to set for at least 10-15 minutes before serving; this will prevent it from running off and give it a nice, glossy finish. If you want a more decorative touch, try swirling the glaze in different directions for a fun, rustic look.

Storage and Serving Suggestions

These scrumptious cupcakes can be stored in an airtight container at room temperature for up to three days. If you need to keep them longer, consider refrigerating them, which extends their freshness for about a week. However, be aware that refrigeration can alter the texture slightly, making them less fluffy. To restore some moisture, simply warm them in the microwave for a few seconds before serving.

For an extra indulgent twist, pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream. They also make fantastic breakfast treats—just serve them with a fresh cup of coffee or tea for a cozy start to your day. Feel free to experiment with toppings too; a sprinkle of chopped nuts or a dusting of cinnamon sugar can add an exciting crunch and flavor contrast.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt

For the Cinnamon Filling

½ cup brown sugar
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted

For the Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Steps

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Make the Cinnamon Filling

In a small bowl, combine the brown sugar, cinnamon, and melted butter. Stir until well mixed.

Fill and Swirl

Scoop cupcake batter into each liner, filling halfway. Add a spoonful of the cinnamon filling on top of the batter, then add more batter to cover. Use a toothpick to swirl the filling into the batter lightly.

Bake the Cupcakes

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

Prepare the Glaze

While the cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly thick.

Glaze the Cupcakes

Once cooled, drizzle the glaze over the cupcakes and let set before serving.

Pro Tips

For extra flavor, you can add a pinch of nutmeg to the cupcake batter.

Ingredient Insights

The choice of butter in this recipe plays a critical role in achieving the right texture. For the best results, use unsalted butter to control the saltiness of your cupcakes. The fat content in the butter contributes to the moistness and fluffiness of the cupcakes, making them soft and tender. If you're looking for a dairy-free alternative, you can substitute the butter with coconut oil, which will add a subtle flavor that pairs beautifully with cinnamon.

Sugar is another key ingredient; using granulated sugar in the batter helps to create a light and airy texture. Meanwhile, brown sugar in the filling provides a rich, caramel undertone that enhances the overall flavor. If you're trying to reduce sugar, consider using a sugar substitute like coconut sugar or erythritol, but keep in mind that this may change the final taste and texture slightly.

Baking Tips

When it comes to baking these cupcakes, the temperature of your ingredients makes a difference. Using room temperature eggs and milk allows for better emulsification in the batter, leading to a smoother, fluffier end product. To speed up the process of bringing eggs to room temperature, you can place them in a bowl of warm water for about 10 minutes before using them.

Additionally, always preheat your oven before placing the cupcakes inside. An adequately preheated oven ensures even baking and helps fluff up the cupcakes. To check doneness, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they are ready. Keeping an eye on the bake time is crucial, as overbaking can lead to dry cupcakes.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Absolutely! They store well in an airtight container for up to 3 days.

→ Can I freeze the cupcakes?

Yes, you can freeze unglazed cupcakes for up to a month. Thaw and glaze before serving.

→ What variations can I try?

You can add chocolate chips or chopped nuts to the batter for added texture.

→ Can I use almond milk instead of regular milk?

Yes, almond milk works well in this recipe. Just ensure it's unsweetened.