These Cinnamon Roll Cupcakes are perfect for breakfast, brunch, or even for birthday breakfasts! The recipe makes 24 and costs just $6.82 cents to make!
Yesterday morning I filled in for an early morning seminary class and I got to do two things I absolutely love: teach and make treats. I remember going to early morning seminary and I used to love it when the teacher would bring treats.
I knew I had to do the same thing to sweeten the pot for the juniors and seniors I was going to teach. These cinnamon roll cupcakes were perfect for class, because they are so much more portable than regular cinnamon rolls due to being baked in cupcake liners.
Plus, cupcakes for breakfast? That’s typically a no-go for most of us, right? But a cinnamon roll cupcake totally counts for breakfast.
😉
It’s a game changer folks!
You can make these for breakfast any day and feel good about it. Not only will you feel good about your life choices for the day but also you will love the great taste of these cinnamon roll cupcakes from scratch.
I know the kiddos I made them for sure loved them and were happy with their choice that day to get up early and go to seminary! Because these cupcakes are totally worth it!
Cook’s Note – Cinnamon Roll Cupcakes:
- This recipe can be made ahead of time, here’s how:
- Prepare the recipe up to STEP 7.
- Place the dough into the muffin tin and cover loosely with lightly oiled plastic wrap.
- Chill overnight.
- When ready to bake, preheat the oven to 400 degrees F and let the dough come to room temperature for 20 minutes.
- Then continue with STEP 10.
Disclosure: This post includes affiliate links.
Cook’s Tools:
- muffin tins
- pastry cutter
More Sweet Breakfast Recipes:
- Puff Pastry Cronuts
- Blueberry Scones
- Almond Coffee Cake Ring
- Chocolate Babka Bread
- Vanilla Dutch Baby Pancake
- Pumpkin Churro Waffles
How much will this cinnamon roll cupcakes recipe cost?
RECIPE COST: $6.82
COST PER SERVING: $0.29
NOTE: The recipe prices are used calculating name brand products from Walmart’s website. Actual cost of the recipe will vary depending on what your pantry is already stocked with and current grocery prices.
- 2 ¼ teaspoons dry active yeast – $0.08
- ½ cup granulated sugar – $0.12
- 1 cup milk – $0.14
- 2 large eggs – $0.20
- ⅓ cup butter – $0.45
- 1 teaspoon salt – $0.01
- 4 cups bread flour – $0.60
- 1 cup brown sugar – $0.48
- 2 ½ Tablespoons ground cinnamon – $0.25
- ⅓ cup butter – $0.45
- 8 oz cream cheese softened – $1.96
- ⅔ cup butter softened – $0.90
- 1 ½ -2 cups powdered sugar – $0.50
- 1 teaspoon vanilla – $0.68
How do you make cinnamon roll cupcakes?
Cinnamon Roll Cupcakes
Ingredients
FOR DOUGH:
- 2 ¼ teaspoons dry active yeast or 1 packet
- ½ cup granulated sugar divided
- 1 cup warm milk approximately 110 degrees Fahrenheit
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- 1 teaspoon salt
- 4 cups bread flour
FOR FILLING:
- 1 cup brown sugar packed
- 2 ½ Tablespoons ground cinnamon
- ⅓ cup unsalted butter softened
FOR CREAM CHEESE ICING:
- 8 oz cream cheese softened
- ⅔ cup unsalted butter softened
- 1 ½-2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
MAKE DOUGH:
- In a large bowl add the yeast, 1/4 cup granulated sugar and warm milk. Whisk until the yeast and sugar have dissolved.Let the mixture stand for 10 minutes. At the end of 10 minutes it should be nice and foamy.
- To the bowl add in the remaining sugar, eggs, butter, and salt. Add the flour, 1 cup at a time, and mix until well blended. Repeat with the remaining flour and mix until the dough forms into a ball.
- Turn dough out onto a lightly floured surface, knead about 2 minutes. Place in a lightly oiled bowl. Cover and rise in a warm place until doubled in size, this should take about an hour.
- Once the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
MAKE FILLING AND PREP PANS:
- Combine brown sugar and cinnamon in a small bowl. Line cupcake pan with cupcake liners, and lightly spray over the top of them and the pan with cooking spray.
ROLL, CUT, AND RISE DOUGH:
- With a floured rolling pin, roll dough into a 12×24-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with the sugar-cinnamon mixture.
- Start with the long side furthest way from you, and roll the dough towards you. Cut the rolled dough into 24 rolls using dental floss or a pastry cutter.
- Place the rolls into the prepared muffin tins. Cover each tin with a piece of lightly greased plastic wrap and let the dough rise until nearly doubled, about 30 minutes.
- While the dough rises, move the oven rack to the middle position and preheat oven to 400 degrees F.
- Place both muffin tins on the middle oven rack and bake until golden brown, about 10-12 minutes. Let rolls cool completely.
MAKE CREAM CHEESE ICING:
- Using hand beaters or a stand mixer fitted with a paddle attachment, mix cream cheese and butter on medium speed for 1 minute. Slowly add the powdered sugar until desired consistency has been reached.
FINISH:
- Frost the cinnamon rolls and serve!
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
This post for Cinnamon Roll Cupcakes first appeared on Food Folks and Fun on January 20, 2011. I have since updated the pictures, and some of the originals are below.
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
Thanks so much for linking this up. I appreciate the support. Hope to see you back again next Saturday.
What a great idea, bookmarking this for next weekend!
Love this idea!! Much neater and easier for everyone to serve themselves.
What a great idea!! Thanks for sharing!
Hi, I’m new to your blog, I saw this post on Sweets for a Saturday and had to stop by. These look amazing. I’m sure the juniors and seniors will love these. Heck, I’m sure I would! Yum!
I saw these cupcakes on a blog hop, and had to get the recipe! You have a lot of yummy recipes, I am your newest follower 🙂
I want to reach through the screen and take about 5 of these to eat righr now. They look amazing! I am now following you and I cant wait to look around!
Jillian – these are adorable. They look so yummy! Thanks so much for linking to the Sunday Showcase – I greatly appreciate it. I’ll be featuring this today. Hope you have a wonderful week ~ Stephanie Lynn
I think my hips just got bigger!!!!! These look awesome. Must make them soon!
Thanks for sharing.
Lisa
Oh.My.Goodness. Those look incredible! I immediately saved this recipe and cannot wait to try it!
Hope you’ll stop by and check out my Cinnamon Roll Pancakes today 🙂
I found you through Tasty Tuesday…
Jenn
I LOVE cinnamon rolls and what a great way to cook them. Thanks for shairng!
thefarmgirlrecipes.blogspot.com
No WAY! This is so decadent and SMART! Thanks for sharing . . . I might make these for my hubby for V-day. He loves cinnamon rolls!
Not to repeat what everyone else has said, but WOW! Those are amazing! I cannot wait to make these! It will definitely be tomorrow!
Chiara,
I hope your huppy loves them!
Yum! What a great idea, serving them in cupcake liners! They’re so cute – I love the one you point out, the one that resembles the rose – and I’m certain that they’re delicious. How could they not be?? 🙂
Oh my, those look amazing!!! I need one now 🙂
WOW!!! Those look soo good and i think it is a perfect excuse to have a “cupcake” for breakfast!
Beautiful!
I featured this on my blog today. They are SO yummy!
These look divine. I am now following you and can’t wait to give these a go