I'm sure that you can use any kind of cinnamon roll recipe to make these, but this is the one I used from the blog The Stay At Home Chef (Linked at the bottom of this post). I paired this with my Cream Cheese Frosting recipe for a delicious win.
Cinnamon Roll Cupcakes
Dough
Filling
Pro Tip: If you're baking the cinnamon roll cupcakes and the middle starts to creep up, don't panic. Once you pull them out of the oven gently push the middle of the roll back down into place while it is still warm. It should stay there.
Cinnamon Roll Cupcakes
Dough
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoons white granulated sugar
- 1 teaspoon salt
- 3 tablespoons salted butter softened
- 1 large egg
- 3 cups all-purpose flour
Filling
- 1/2 cup salted butter softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. 3. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
5. Preheat oven to 350 degrees. Line a muffin tin with liners or lightly grease.
6. Punch down the dough and roll into a 12inch by 20inch rectangle.
7. Spread the softened butter out over the dough In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 18 slices (1 inch) slices
8. Bake the cupcake rolls for about 15 minutes, until just kissed with brown on top.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. 3. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
5. Preheat oven to 350 degrees. Line a muffin tin with liners or lightly grease.
6. Punch down the dough and roll into a 12inch by 20inch rectangle.
7. Spread the softened butter out over the dough In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 18 slices (1 inch) slices
8. Bake the cupcake rolls for about 15 minutes, until just kissed with brown on top.
Pair with my Cream Cheese Frosting recipe found here https://fairbakes.blogspot.com/2020/05/cream-cheese-frosting.html
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