I love cinnamon and this cinnamon roll cupcake recipe is so easy to prepare. Cupcakes with liners offer a manageable sized treat that is a lot easier than eating this messy treat with a fork. These sweet cupcakes are versatile and can be served as a dessert, for brunch, for breakfast, or with tea. This recipe makes 24 cinnamon roll cupcakes, but can be halved to make a dozen.
Special equipment you will need:
- A stand mixer, with a dough hook attachment
- A cupcake pan and cupcake liners
- A pastry brush
Making the dough
- 2 cups milk
- 1 packet active dry yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 6 1/2 cups all-purpose flour
- 2 eggs
- 1/4 cup butter, room temperature
- Cooking spray
- Heat the milk in a small saucepan.
- Mix yeast and sugar in a stand mixer and pour in the milk, until the milk dissolves into the batter.
- Add salt and 2 cups of milk into the mixture and beat for 2 minutes.
- Add in the eggs and butter, and beat.
- Stir in the rest of the flour, half a cup at a time, and mix well after each addition.
- Using a dough hook, knead the mixture for five minutes, until it becomes smooth and elastic.
- Apply cooking spray to a large deep bowl
- Shape the dough into a ball shape and cover with a towel
- Set this aside in a warm place, allowing it to rise for 40 minutes, until it has doubled in volume.
- 1 cup white sugar
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups finely chopped apples
- 1/4 cup melted butter
Preparing the filling
Combine the sugars, cinnamon, nutmeg, cloves and chopped apples in a bowl.
Making the cinnamon cupcakes
- Melt the butter in a small dish and set this aside.
- Sprinkle flour over your counter top to roll the dough out.
- Roll the dough into a rectangle shape, ¼ inch thick.
- Brush the dough with half the melted butter.
- Cover the apple mixture, spreading it evenly over the dough, leaving an inch empty on all sides.
- Line your cupcake pan with liners.
- Roll the dough over itself to form a log, beginning with the long side of the rectangle.
- Slice the log into 24 even pieces.
- Remove the ends that don’t have any filling.
- Place each slice into a cupcake liner and fold the ends together to make a C-shape.
- Cover the cupcake pan with a towel, setting it aside in a warm place for another 40 minutes, to allow the dough to rise some more.
- Preheat the oven to 350˚F (180˚C).
- Brush the tops of the cupcakes with the remaining melted butter.
- Bake for 20 minutes, until the tops are a golden color.
- 1 cup powdered sugar
- 2 tablespoons milk
- Add the powdered sugar to a small bowl.
- Begin by adding just one tablespoon of milk, mixing until the mixture is well combined
- Add more milk as necessary, until the glaze is thick enough to easily run off the spoon.
- Drizzle this over the warm cupcakes.
These cupcakes taste delicious fresh but can be kept in an airtight container and reheated in the microwave for 20 seconds for second servings.