Cinnamon Roll Cupcakes

Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new recipe….

Do you often find your self drooling over sweets that others have pinned on Pinterest hoping that some day you will get the energy or time to make them.  Then that day finally comes, and well, the outcome does not appear nearly as perfect as it did in the photos you were drooling over?  This has happened to me a time or two specifically when it comes to cinnamon rolls!  They are my weakness and one of my all time favorite sweet indulgences.  However, I have yet to figure out how to make that perfect dough and roll them just tight enough to ensure the absolute perfect cut when sliced to bake.  Mine never end up looking as good as the recipe I have followed.  So I figured, why not take those same flavors that I love so much in a traditional cinnamon roll and come up with a cupcake version instead.  So if you are cinnamon roll challenged like me, then I encourage you to try this Cinnamon Roll Cupcake recipe.

Cinnamon Roll Cupcakes | by Lauren Kapeluck for

These cupcakes are packed full of cinnamon and brown sugar, with two layers of cinnamon-swirl inside and topped with a generous helping of streusel. The aroma as they bake is phenomenal and your entire kitchen will be filled with the scent of cinnamon.  After they cool for just a few minutes they of course need a little drizzle of a vanilla glaze icing on top, because you simply cannot eat a cinnamon roll unless it is slathered in this sugary goodness.  There is no denying that these are indeed a cinnamon roll in cupcake form.

Cinnamon Roll Cupcakes | by Lauren Kapeluck for

These cupcakes are so easy to whip together, in less than half the time of an actual batch of cinnamon rolls and there is no waiting around for the dough to rise. Go ahead and get yourself a cold glass of milk ready to go while these are in the oven because as soon as that timer goes off you are going to want to eat one of these babies immediately.

Cinnamon Roll Cupcakes | by Lauren Kapeluck for TheCakeBlog.comCINNAMON ROLL CUPCAKES
a recipe by Lauren Kapeluck
(makes 24 cupcakes)

For the Cake:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 1/4 cups buttermilk

For the Cinnamon Sugar Swirl:

1/2 stick unsalted butter, melted
1/4 cup light brown sugar, packed
1 Tbsp sugar
1 tsp cinnamon

For the Streusel topping:

3/4 cup all-purpose flour
1 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1 tsp cinnamon

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In medium bowl combine flour, baking powder and salt. Whisk until well combined.
  3. In bowl of stand mixer beat butter and sugar on medium until combined, scraping sides of bowl as necessary.
  4. Add eggs one at a time, beating well after each addition.
  5. Add the vanilla and mix.
  6. Add the flour mixture and buttermilk alternating and scraping sides of bowl as necessary.
  7. Scoop about 1 Tbsp batter into the bottom of each cupcake liner.
  8. Add a little bit of the Cinnamon-Sugar on top and swirl with a toothpick.
  9. Add another Tbsp of batter on top and some more Cinnamon-Sugar and swirl again with a toothpick.
  10. Combine all the Streusel ingredients in a bowl and blend with a pastry cutter.
  11. Sprinkle Streusel bits on top of cupcakes.
  12. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  13. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  14. Once cupcakes are completely cool drizzle the Glaze over top.


For the Glaze:

1/2 stick unsalted butter, melted
3 cups confectioner’s sugar
1 tsp vanilla
4 Tbsp milk

  1. Melt butter in saucepan over medium heat.
  2. Remove pan from heat and add confectioner’s sugar and vanilla.
  3. Gradually add in milk and stir until you reach desired consistency.
  4. Using a spoon drizzle the glaze back and forth over the cupcakes.

Cinnamon Roll Cupcakes | by Lauren Kapeluck for

Cinnamon Roll Cupcakes | by Lauren Kapeluck for

Lauren Kapeluck , CONTRIBUTOR

Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.


  1. 1


    Lauren – how much is a stick of butter? Equal to one cup? It is imperative that I make these cupcakes asap! Thanks!

  2. 8

    Wendy says

    I know this might sound silly but are these meant to be eaten while hot or cold? Like if I make them the night before an event will they still taste good the next day?

  3. 10

    Liezl Bosch says

    I am definitely trying these this weekend – What a clever idea! Will let you know how it goes, can only hope they turn out half as good as these!

  4. 12

    Emma says

    Might sound silly but do these have to be stored in the fridge because of the milk in the glaze? Thank you xx

  5. 14

    Annel says

    OMG! Thanks for this brilliant recipe!
    I love cinnamon swirls but always too lazy to do it coz it’s time consuming.
    Now I can make these cupcakes and enjoy the goodness of cinnamon.
    Can’t wait :)
    Thanks again!

  6. 16

    Serafina says

    Just a warning!
    I found a few errors via portions. The cinnamon swirl mixture needs to be doubled; there wasn’t nearly enough of the mixture for a full batch. Lastly, the strudel was EXTREMELY WET and no where near strudel consistency. So I added about 1/2 cup of flour and just to be safe I laid the mixture out on parchment paper so it could further dry. That seemed to work pretty well. Other then these adaptions I didn’t have a problem. They smell, look and taste delicious! Happy baking friends.

  7. 18

    harry fisher says

    This is way to confusing. :( I wanted to make them really bad and it is just to confusing. In the beginning you say mix flour, baking soda, and salt but theres three different things you need to make. When you say that are you taking about the cake, the cinnamon sugar swirl, or the struesel topping. You need to use headings!!!!

  8. 20

    Alya says

    Tried it today and it was very good! Only note is that I had too much of the streusel topping leftover, so maybe I’ll cut that down next time, but gorgeous otherwise x

  9. 21

    Stephanie says

    I definitely needed more cinnamon mixture, but honestly I thought the recipe and layout We’re way easier than others I have tried.


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