There’s something irresistibly comforting about the smell of cinnamon sugar wafting through the house on a lazy weekend morning. It wraps around you like your favorite cozy sweater, bringing with it a sense of warmth, home, and tradition. For many of us, cinnamon rolls are a hallmark of family breakfasts, festive gatherings, and chilly mornings spent in good company. But what if you could capture all of that cinnamon-swirled nostalgia in a neat, cupcake-sized bite? That’s exactly what these Cinnamon Roll Cupcakes deliver—miniature bundles of joy that combine the gooey delight of cinnamon rolls with the hand-held convenience and charm of cupcakes.
This recipe takes me right back to my grandmother’s farmhouse kitchen, where Sunday mornings were sacred. She would rise with the sun, and by the time we kids woke up, the scent of rising dough and caramelizing cinnamon filled the air. We’d gather around the table in our pajamas, eagerly waiting for the oven timer to ding. She always insisted that cinnamon rolls were best shared, and I’ve carried that sentiment into my own home—where Cinnamon Roll Cupcakes are now a weekend favorite.
Whether you’re baking them as a thoughtful brunch surprise, a holiday breakfast treat, or a sweet afternoon pick-me-up, these cupcakes offer a simple yet indulgent way to share love through baking.

Why You’ll Love This Recipe
- Perfectly portioned: All the flavor of cinnamon rolls without the need to slice and serve.
- Easier than traditional rolls: No fussing with sticky pans or overly complex steps.
- Deliciously nostalgic: Warm, buttery cinnamon swirls topped with silky cream cheese frosting.
- Versatile treat: Serve at brunch, as dessert, or tuck one into a lunchbox for a midday sweet.

Cinnamon Roll Cupcakes: A Cozy Classic Reimagined
- Yield: 18 cupcakes
Description
There’s something irresistibly comforting about the smell of cinnamon sugar wafting through the house on a lazy weekend morning. It wraps around you like your favorite cozy sweater, bringing with it a sense of warmth, home, and tradition. For many of us, cinnamon rolls are a hallmark of family breakfasts, festive gatherings, and chilly mornings spent in good company. But what if you could capture all of that cinnamon-swirled nostalgia in a neat, cupcake-sized bite? That’s exactly what these Cinnamon Roll Cupcakes deliver—miniature bundles of joy that combine the gooey delight of cinnamon rolls with the hand-held convenience and charm of cupcakes.
This recipe takes me right back to my grandmother’s farmhouse kitchen, where Sunday mornings were sacred. She would rise with the sun, and by the time we kids woke up, the scent of rising dough and caramelizing cinnamon filled the air. We’d gather around the table in our pajamas, eagerly waiting for the oven timer to ding. She always insisted that cinnamon rolls were best shared, and I’ve carried that sentiment into my own home—where Cinnamon Roll Cupcakes are now a weekend favorite.
Whether you’re baking them as a thoughtful brunch surprise, a holiday breakfast treat, or a sweet afternoon pick-me-up, these cupcakes offer a simple yet indulgent way to share love through baking.
Ingredients
- For the Dough:
-
4 cups all-purpose flour
-
1½ cups whole milk, warmed
-
¼ cup vegetable oil
-
¼ cup warm water
-
1 tsp salt
-
¼ tsp vanilla extract
-
1 package (8 g) active dry yeast
-
¼ cup granulated sugar
-
1 large egg
- For the Cinnamon Filling:
-
¾ cup brown sugar
-
¼ cup granulated sugar
-
1 tbsp ground cinnamon
-
⅓ cup unsalted butter, softened
-
1 tsp vanilla extract
- For the Cream Cheese Frosting:
-
8 oz cream cheese, room temperature
-
½ cup unsalted butter, room temperature
-
2 cups powdered sugar
-
1 tsp vanilla extract
Instructions
Step 1: Prepare the Dough
In a large mixing bowl or stand mixer, combine warm milk, warm water, yeast, sugar, salt, oil, vanilla, and the egg. Mix gently. Slowly add flour, one cup at a time, mixing with a dough hook until a soft dough forms. The dough should pull away from the bowl and feel soft but not sticky.
Step 2: First Rise
Lightly grease a bowl and place the dough inside, covering it with a clean towel. Let it rest in a warm place for about 1 hour, or until doubled in size. The dough should feel pillowy when touched.
Step 3: Make the Filling
Mix the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla until smooth. The mixture should be thick and spreadable.
Step 4: Roll and Fill
Punch down the dough and roll it into a large rectangle about 12×16 inches on a floured surface. Spread the cinnamon mixture evenly across the dough, right to the edges. Starting from the long side, roll the dough into a tight log.
Step 5: Slice and Second Rise
Using a serrated knife or unflavored dental floss, cut the log into 1-inch rounds. Place each slice into a cupcake liner set in a muffin tin. Let rise again for 30–45 minutes until slightly puffed.
Step 6: Bake
Preheat your oven to 350°F (180°C). Bake the cinnamon roll cupcakes for 15–20 minutes until golden brown and a toothpick inserted into the dough comes out clean.
Step 7: Make the Frosting
While the cupcakes cool slightly, beat the cream cheese and butter until fluffy. Add powdered sugar and vanilla, and beat until smooth. Once cupcakes are warm—not hot—frost generously.
Notes
You can easily freeze the unfrosted cupcakes and frost them just before serving. For smaller batches, halve the dough and keep the rest frozen for later. Want to make it even more decadent? Add a sprinkle of chopped nuts or raisins to the cinnamon filling.
Nutrition
- Calories: 330
INGREDIENTS YOU’LL NEED
For the Dough:
- 4 cups all-purpose flour
- 1½ cups whole milk, warmed
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 tsp salt
- ¼ tsp vanilla extract
- 1 package (8 g) active dry yeast
- ¼ cup granulated sugar
- 1 large egg

For the Cinnamon Filling:
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make Cinnamon Roll Cupcakes
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the Dough
In a large mixing bowl or stand mixer, combine warm milk, warm water, yeast, sugar, salt, oil, vanilla, and the egg. Mix gently. Slowly add flour, one cup at a time, mixing with a dough hook until a soft dough forms. The dough should pull away from the bowl and feel soft but not sticky.
Step 2: First Rise
Lightly grease a bowl and place the dough inside, covering it with a clean towel. Let it rest in a warm place for about 1 hour, or until doubled in size. The dough should feel pillowy when touched.
Step 3: Make the Filling
Mix the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla until smooth. The mixture should be thick and spreadable.

Step 4: Roll and Fill
Punch down the dough and roll it into a large rectangle about 12×16 inches on a floured surface. Spread the cinnamon mixture evenly across the dough, right to the edges. Starting from the long side, roll the dough into a tight log.
Step 5: Slice and Second Rise
Using a serrated knife or unflavored dental floss, cut the log into 1-inch rounds. Place each slice into a cupcake liner set in a muffin tin. Let rise again for 30–45 minutes until slightly puffed.
Step 6: Bake
Preheat your oven to 350°F (180°C). Bake the cinnamon roll cupcakes for 15–20 minutes until golden brown and a toothpick inserted into the dough comes out clean.
Step 7: Make the Frosting
While the cupcakes cool slightly, beat the cream cheese and butter until fluffy. Add powdered sugar and vanilla, and beat until smooth. Once cupcakes are warm—not hot—frost generously.
Helpful Tips
- Use fresh yeast for a reliable rise. Expired yeast often leads to dense rolls.
- Flour your surface well before rolling to prevent sticking.
- Don’t overbake—golden tops mean they’re done. Overbaking can dry them out.
- Slightly warm cupcakes help the frosting melt into the swirls for that gooey center.

DETAILS
- Prep Time: 1 hour (plus 1.5 hours rising time)
- Cook Time: 15–20 minutes
- Total Time: 2.5 hours
- Yield: 18 cupcakes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
You can easily freeze the unfrosted cupcakes and frost them just before serving. For smaller batches, halve the dough and keep the rest frozen for later. Want to make it even more decadent? Add a sprinkle of chopped nuts or raisins to the cinnamon filling.

Nutritional Information (Per Cupcake)
- Calories: 330
- Total Fat: 17 g
- Carbohydrates: 36 g
- Protein: 4 g
- Sugar: 24 g
Frequently Asked Questions
Can I use pre-made dough?
Yes! While homemade dough brings the best texture and flavor, refrigerated cinnamon roll dough works great for a shortcut.
How do I store leftovers?
Store unfrosted cupcakes in an airtight container for 2 days at room temperature or up to 5 days in the fridge. Frosted cupcakes should be refrigerated.
Can these be made dairy-free?
Use dairy-free butter, plant-based milk, and vegan cream cheese for a delicious alternative.
Storage Instructions
Keep in a sealed container at room temperature for up to 2 days unfrosted, or refrigerate for up to 5 days with frosting. Reheat briefly in the microwave before enjoying to soften the dough.

Related Recipes
If you liked these Cinnamon Roll Cupcakes, you’ll definitely enjoy:
- Chocolate Chip Cookie Rolls
- Brown Sugar Pecan Pumpkin Muffins
- A Cozy Treat: The Story Behind Frosted Butter Pecan Cookies
Conclusion
Cinnamon Roll Cupcakes are more than just a recipe—they’re a memory in the making. With each swirl and every bite, they evoke warmth, joy, and a bit of indulgence that we all deserve now and then. Whether you’re making them for family, friends, or simply treating yourself, they offer the comfort of a classic cinnamon roll in a delightful, hand-held form. So tie on your apron, dust off your mixing bowl, and let your kitchen fill with the irresistible scent of cinnamon and sugar. You’re about to make someone’s day a little sweeter.