Cinnamon Roll Cupcakes bring the cozy flavor of a bakery cinnamon roll into a soft, handheld treat. They’re tender, warmly spiced, and crowned with a tangy cream cheese swirl that melts into every bite. No yeast, no waiting for dough to rise—just simple mixing, swirling, and baking.
They’re perfect for brunch, dessert, or a sweet afternoon pick-me-up. If you love cinnamon rolls but want something easier and faster, this is your new go-to.
What Makes This Special
These cupcakes mimic the gooey swirl and buttery spice of a classic cinnamon roll without the fuss. The batter is a straightforward vanilla cake base enriched with sour cream for extra moisture.
A brown sugar-cinnamon ribbon runs through the center and bakes into caramel-like pockets. Top it off with creamy frosting and a light cinnamon dusting for that bakery look and taste. They’re easy to share, easy to store, and hard to resist.
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
- For the Cinnamon Swirl:
- 1/3 cup unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour (to thicken the swirl)
- Pinch of salt
- For the Cream Cheese Frosting:
- 6 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2–3 teaspoons milk or cream, as needed for texture
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners. This keeps the cupcakes tender and easy to remove.
- Whisk the dry ingredients. In a bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
Keeping these separate prevents overmixing later.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes. Add the eggs one at a time, then mix in the vanilla.
- Add milk and sour cream. Mix in the sour cream. Add the dry ingredients in two additions, alternating with the milk, starting and ending with the dry.
Stop mixing when the flour just disappears.
- Make the cinnamon swirl. Stir together the melted butter, brown sugar, cinnamon, flour, and a pinch of salt until thick and glossy. The flour helps keep the swirl from sinking.
- Layer and swirl. Fill each liner about one-third full with batter. Add a teaspoon of the cinnamon mixture, then another layer of batter to fill each cup about 3/4 full.
Dot the tops with a little more cinnamon swirl. Use a toothpick to gently swirl the top—don’t overdo it.
- Bake. Bake for 17–20 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs (avoid the cinnamon pocket for testing). Rotate the pan once if your oven has hot spots.
- Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack.
Cool fully before frosting or the frosting will melt.
- Make the frosting. Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding milk a teaspoon at a time until spreadable.
- Frost and finish. Swirl frosting onto cooled cupcakes.
For a classic look, dust lightly with cinnamon or top with a tiny drizzle of warm caramel.
Keeping It Fresh
– Room temperature: Unfrosted cupcakes keep well, covered, for up to 2 days. – Refrigerated: Frosted cupcakes store best in an airtight container in the fridge for 3–4 days. Bring to room temp before serving for the softest texture. – Freezing: Freeze unfrosted cupcakes up to 2 months, double-wrapped. Thaw at room temp, then frost fresh.
You can also freeze frosting separately and re-whip after thawing.
Health Benefits
These are a treat, but there are a few thoughtful choices you can make. Using real butter and cream cheese gives you clean, straightforward ingredients with satisfying flavor, which can help with mindful portions. Cinnamon offers warm flavor without extra sugar and has been linked to potential antioxidant benefits.
Swapping part of the all-purpose flour for white whole wheat flour (up to 1/3) adds a bit of fiber without changing the texture too much. If you’re watching sugar, opt for a smaller swirl and a thinner layer of frosting—you’ll still get that cinnamon roll taste.
What Not to Do
– Don’t overmix the batter. It can make cupcakes dense and tough. Stop when the flour is just combined. – Don’t skip room temperature ingredients. Cold butter and eggs won’t blend smoothly and can cause tunneling or uneven rise. – Don’t overbake. Dry cupcakes lose that cinnamon-roll softness.
Start checking at 17 minutes. – Don’t overload the swirl. Too much can sink or create gummy pockets. Keep layers thin and even. – Don’t frost warm cupcakes. The frosting will melt and slide off.
Alternatives
– Glaze instead of frosting: Whisk 1 cup powdered sugar with 1–2 tablespoons milk and 1/2 teaspoon vanilla. Drizzle for a classic “roll” finish. – Dairy-free: Use plant-based butter, dairy-free cream cheese, and non-dairy milk.
Choose a brand with a high fat content for the best texture. – Nutty swirl: Stir in 1/4 cup finely chopped pecans or walnuts to the cinnamon mixture for crunch. – Apple cinnamon: Fold 1/2 cup finely diced apples into the batter for a fall twist. Keep pieces small to avoid sogginess. – Maple touch: Replace 1/4 cup of granulated sugar with maple syrup and reduce the milk slightly, or add 1 teaspoon maple extract to the frosting. – Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 10 minutes before baking for better structure.
FAQ
Can I make these ahead?
Yes.
Bake the cupcakes a day in advance and store, unfrosted, at room temperature. Make the frosting and chill it, then let it soften and re-whip before using.
Why did my cinnamon swirl sink?
It’s usually from too much swirl or a batter that’s too thin. Add the tablespoon of flour to the swirl and keep layers modest.
Also, avoid overmixing the batter, which can weaken structure.
Can I use oil instead of butter?
You can replace half the butter with neutral oil for extra moisture, but keep some butter for flavor. If you go 100% oil, the taste will be less “bakery” and more plain vanilla.
How do I get tall, bakery-style tops?
Fill liners about 3/4 full and use room-temperature ingredients. Start at 350°F and avoid opening the oven early.
A thicker batter helps create a nice dome.
Is there a lower-sugar option?
Reduce the swirl by a third and use a light glaze instead of frosting. You’ll keep the cinnamon roll vibe with less sweetness.
Can I bake this as a cake?
Yes. Spread half the batter in an 8-inch pan, add the swirl, then top with remaining batter and more swirl.
Bake at 350°F for 25–30 minutes, then glaze or frost.
What if I don’t have sour cream?
Use plain Greek yogurt (full-fat) in the same amount. It adds tang and moisture similar to sour cream.
In Conclusion
Cinnamon Roll Cupcakes offer all the nostalgia of a warm cinnamon roll in a quick, cupcake format. They’re tender, swirled, and topped just right, making them fit for brunch trays, bake sales, or a cozy night in.
With simple ingredients and a few smart tips, you’ll get bakery-worthy results at home. Bake a batch, share a few, and save one for your morning coffee tomorrow—you’ll be glad you did.