Cinnamon Roll Cupcakes

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Cinnamon Roll Cupcakes area unit a fun new thanks to provide single sized individual parts. These area unit simply manner an excessive amount of fun!


I know what quantity you guys love my far-famed Cinnamon Rolls. They extremely area unit the simplest and there area unit many rave reviews. I’ve taken that very same direction and turned it into one thing fun and new. as a result of World Health Organization doesn’t love a cute very little cupcake?

This direction makes eighteen cute very little cinnamon bun cupcakes during a customary sized quick bread tin. You’d got to create important changes to however you form your rolls so as to accommodate a mini quick bread tin, and it’s not one thing i like to recommend.

This direction is nice for a brunch or party. It adds a fun, arbitrary twist to your customary cinnamon bun. be happy to frost them but you’d like. you'll be able to use a table knife for a country feel, or transfer your ice to a piping bag to form styles and swirls.



Ingredients

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

Frosting

  • 8 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar

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. 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.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  4. Preheat oven to 350 degrees. Line a muffin tin with liners or lightly grease.
  5. Punch down the dough and roll into a 12inch by 20inch rectangle.
  6. 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
  7. Bake the cupcake rolls for about 15 minutes, until just kissed with brown on top.
  8. While the cinnamon rolls are baking, make the cream cheese frosting by using a hand mixer to whip together cream cheese, butter and vanilla extract in a bowl until light and fluffy. Whip in powdered sugar 1/2 cup at a time until thickened.
  9. Frost the rolls once cooled. Serve immediately or cool and store. Stays good for 4 to 5 days

Recipe From : The Stay At Home Chef



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