If you love the warm, comforting aroma of freshly baked cinnamon rolls, these Cinnamon Roll Cupcakes are about to become your new favorite treat. They bring together everything we adore about classic cinnamon rolls soft texture, sweet cinnamon swirl, and creamy glaze but in an easy, handheld cupcake form.
Perfect for cozy brunches, holiday mornings, bake sales, or a simple sweet snack, these cupcakes are soft, fluffy, and loaded with cinnamon-spiced goodness. Best of all, they’re quick to make and don’t require yeast or hours of rising time.
One bite, and you’ll understand why they’re impossible to resist.
Why You’ll Love These Cinnamon Roll Cupcakes
- Soft, fluffy cupcake texture
- Sweet cinnamon swirl in every bite
- Topped with a creamy vanilla glaze
- Vegetarian-friendly and easy to make
- Perfect for brunch, holidays, or dessert
They deliver that nostalgic cinnamon roll flavor—without the extra work.
What Makes Cinnamon Roll Cupcakes So Special?
Unlike traditional cinnamon rolls, these cupcakes start with a tender vanilla cake batter. A cinnamon-sugar filling is swirled through the center, creating beautiful ribbons of flavor as they bake. The final touch is a simple glaze that melts slightly into the cupcake, just like icing on a warm cinnamon roll.
The result is a dessert that feels cozy, familiar, and just a little indulgent.
Ingredients Overview
These cupcakes use simple pantry ingredients with big flavor payoff.
For the Cupcakes
- All-purpose flour – Light, fluffy structure
- Granulated sugar – Sweetness
- Unsalted butter or oil – Moist texture
- Eggs – Structure and richness
- Milk or buttermilk – Soft crumb
- Vanilla extract – Classic flavor
- Baking powder – Lift
- Salt – Balances sweetness
For the Cinnamon Filling
- Brown sugar – Deep caramel sweetness
- Ground cinnamon – Warm spice
- Unsalted butter – Richness
For the Glaze
- Powdered sugar
- Milk or cream
- Vanilla extract
Tip: Use good-quality cinnamon—it makes a noticeable difference.
How to Make Cinnamon Roll Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Whisk together dry ingredients in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla, and milk, mixing until smooth.
- Gently fold in dry ingredients until just combined.
- Mix cinnamon filling ingredients in a small bowl.
- Fill cupcake liners halfway with batter, add a spoonful of cinnamon filling, then top with more batter.
- Swirl gently with a toothpick or knife.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool slightly, then drizzle with glaze.
The glaze will settle into the cupcakes, making them extra moist and flavorful.
Tips for Perfect Cinnamon Swirls
- Don’t over-swirl or the filling will disappear
- Use room-temperature butter for smooth filling
- Fill liners evenly for consistent baking
- Glaze while cupcakes are slightly warm
Easy Variations
- Cream cheese frosting: Swap glaze for cream cheese icing
- Extra cinnamon: Add cinnamon to the cupcake batter
- Nutty twist: Sprinkle chopped pecans on top
- Mini cupcakes: Perfect for parties and brunch tables
When to Serve Cinnamon Roll Cupcakes
These cupcakes are ideal for:
- Weekend brunch
- Holiday mornings
- Bake sales and potlucks
- Afternoon coffee breaks
They’re comforting, crowd-pleasing, and always disappear fast.
Storage & Make-Ahead Tips
- Store covered at room temperature for 2 days
- Refrigerate up to 4 days
- Warm slightly before serving for best flavor
- Freeze unfrosted cupcakes up to 2 months
Frequently Asked Questions
Do these taste like real cinnamon rolls?
Yes—same cozy flavor, softer texture.
Can I make them ahead of time?
Absolutely. Glaze before serving.
Are they overly sweet?
No, they’re well-balanced and comforting.
Can I double the recipe?
Yes, it scales very well.
Final Thoughts
These Cinnamon Roll Cupcakes are the perfect blend of comfort and convenience. Soft, fluffy, cinnamon-swirled, and topped with a sweet glaze, they capture everything we love about cinnamon rolls—without the wait.
Bake them once, and they’ll quickly become a go-to favorite for cozy moments and special occasions alike 🧁✨
Print
Cinnamon Roll Cupcakes All the Cozy Flavor in Cupcake Form
Cinnamon Roll Cupcakes combine the warm, cozy flavors of classic cinnamon rolls with the convenience of soft, fluffy cupcakes swirled with cinnamon sugar and topped with a sweet vanilla glaze.
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk or buttermilk
1 teaspoon vanilla extract
For the Cinnamon Filling:
1/3 cup brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each. Stir in vanilla.
5. Mix in milk until smooth.
6. Gradually fold in dry ingredients until just combined.
7. In a small bowl, mix brown sugar, cinnamon, and melted butter.
8. Fill each cupcake liner halfway with batter, add a spoonful of cinnamon filling, then top with remaining batter.
9. Swirl lightly with a toothpick.
10. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool slightly, then whisk glaze ingredients and drizzle over cupcakes.
Notes
For extra cinnamon flavor, add 1/2 teaspoon cinnamon to the batter.
Let cupcakes cool slightly before glazing to help it absorb better.
Top with chopped pecans or cream cheese frosting for variation.
Best enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
