Warm cinnamon, gooey swirls, and that irresistible aroma—nothing quite hits like a classic cinnamon roll fresh from the oven. But, honestly, some days you just want a little indulgence without baking a whole tray. That’s exactly why I fell in love with homemade cinnamon roll cupcakes. Imagine all the soft, sweet magic of a cinnamon roll, but in a perfectly portioned cupcake—no sharing required (unless you really want to). The first time I made these, I was craving comfort food after a long, rainy afternoon. I didn’t have the patience for yeast or waiting hours for dough to rise. So, I whipped up a batch of cinnamon roll cupcakes, and let’s just say, the kitchen smelled heavenly and my mood skyrocketed.
I’ve tested this recipe more times than I care to admit—tweaking the cinnamon swirl, playing with the glaze, and making sure each cupcake is pillowy-soft. It’s a single-serve dessert that’s both cozy and convenient, with none of the hassle of traditional rolls. If you’ve ever wanted the perfect treat for a movie night, after-school snack, or a little pick-me-up with your morning coffee, homemade cinnamon roll cupcakes are your answer. This recipe is especially great if you have a small household, picky eaters, or want to sneak in a little homemade magic without spending all day in the kitchen.
Trust me, these cinnamon roll cupcakes are about to become a staple. The flavor is classic and nostalgic, but the presentation is just fun—kids absolutely love them! And if you’re anything like me, you’ll appreciate how easy it is to whip up a batch whenever the craving strikes. So grab your mixing bowl, and let’s get baking. With a recipe this reliable and delicious, you’ll never look at cinnamon rolls the same way again.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 40 minutes—no waiting for dough to rise or complicated steps.
- Simple Ingredients: Uses everyday staples—nothing fancy or hard to find.
- Perfect for Any Occasion: Great for brunch, bake sales, cozy evenings, or just a sweet treat with coffee.
- Crowd-Pleaser: Kids adore them, adults sneak seconds—it’s a cupcake everyone fights over!
- Unbelievably Delicious: The swirl of cinnamon sugar, tender cake, and creamy glaze come together in one dreamy bite.
What sets these homemade cinnamon roll cupcakes apart is the clever twist—no yeast, no rising, and no kneading. I blend the cinnamon filling right into the batter for a gorgeous marbled effect (and yes, the swirl is always generous). If you’ve ever struggled with dry cupcakes or bland cinnamon flavor, this recipe fixes both. The secret? A bit of sour cream for moisture and a touch of brown sugar for warmth. Each cupcake is soft, flavorful, and topped with a simple glaze that drips down the sides in the most mouthwatering way.
I know we all want dessert to feel special without stress—these cinnamon roll cupcakes deliver. There’s something about biting into that sweet swirl that just makes your day brighter. Even if you’re not a seasoned baker, you’ll find this recipe forgiving and fun. It’s the kind of treat you make once and keep coming back to, whether you’re feeding a crowd or just treating yourself. So if you’ve been looking for a recipe that’s easy, comforting, and downright addictive, this is the one.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold cinnamon flavor and a fluffy cupcake texture—without any yeast or complicated steps. Most are staples you probably have on hand.
- For the Cupcake Batter:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) sour cream (or plain Greek yogurt for a lighter option)
- 1/4 cup (60ml) unsalted butter, melted
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- For the Cinnamon Swirl:
- 1/4 cup (50g) brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, softened
- For the Cream Cheese Glaze:
- 2 ounces (56g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1-2 tablespoons milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
I love using full-fat sour cream for extra moistness, but Greek yogurt works just as well if you’re cutting calories. You can swap out all-purpose flour for a 1:1 gluten-free blend—just make sure it’s designed for baking. Brown sugar gives that classic cinnamon roll depth, but coconut sugar works for a slightly healthier twist. If you’re dairy-free, use plant-based butter and milk. For the glaze, you can substitute vegan cream cheese or make a simple milk-and-powdered sugar drizzle if you prefer.
I recommend using small-batch cinnamon for the freshest flavor (like Saigon cinnamon if you can find it). Fresh eggs are key for a fluffy rise. And honestly, don’t skip the vanilla—it really rounds out the flavor. If you want to add a little crunch, sprinkle chopped pecans or walnuts into the cinnamon swirl. This recipe adapts easily to what’s in your pantry, so use what you love!
Equipment Needed
- Muffin Tin: Standard size, 12-cup (nonstick recommended for easy release)
- Paper Cupcake Liners: Optional, but makes cleanup a breeze
- Mixing Bowls: At least two—one for batter, one for filling
- Whisk & Spatula: Whisk for dry ingredients, spatula for folding and swirling
- Hand Mixer: Not essential, but helpful for blending the glaze and batter evenly
- Measuring Cups & Spoons: Precision matters for cupcakes—don’t eyeball!
- Cooling Rack: For cooling cupcakes quickly and evenly
If you don’t have a muffin tin, you can use oven-safe ramekins (just watch the baking time). Silicone cupcake liners are reusable and budget-friendly—I use them all the time to cut down on waste. To swirl the cinnamon filling, a butter knife or toothpick works just as well as a fancy swirling tool. If you’re short on equipment, you can make the glaze with a fork and mix batter by hand (it’ll just take a bit more elbow grease).
When it comes to maintenance, always wash your muffin tin by hand—dishwashers can wear down the nonstick coating. Store your hand mixer with the beaters detached for longer life. If you’re baking on a budget, dollar-store measuring cups and spoons do the trick (I’ve used mine for years and they’re still going strong).
Preparation Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup. This helps with easy release and cleanup.
- Mix the dry ingredients. In a medium bowl, whisk together 1 cup (120g) flour, 1/2 cup (100g) sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- Combine wet ingredients. In another bowl, stir together 1/2 cup (120ml) sour cream, 1/4 cup (60ml) melted butter, 1 large egg, 1 teaspoon vanilla, and 2 tablespoons milk. Make sure the butter isn’t hot or it’ll scramble the egg.
- Blend wet and dry. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—don’t overmix or cupcakes will be dense. Batter should look smooth but a little thick.
- Make the cinnamon swirl. In a small bowl, mix 1/4 cup (50g) brown sugar, 1 tablespoon cinnamon, and 2 tablespoons softened butter until a thick paste forms. It should smell intensely cinnamon-y and look dark and glossy.
- Fill the cupcake liners. Spoon a tablespoon of batter into each muffin cup, then add a small dollop (about 1 teaspoon) of cinnamon filling. Top with another tablespoon of batter. Repeat until all cups are filled about 2/3 full.
- Swirl the filling. Use a butter knife or toothpick to gently swirl the cinnamon mixture through the batter. Don’t overdo it—you want distinct swirls, not blended batter.
- Bake. Place the tin in the oven and bake for 18-22 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean (a little cinnamon filling may stick, that’s okay). They’ll smell amazing about halfway through!
- Cool. Remove from oven and let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. If you skip this, the glaze will melt off too quickly.
- Make the glaze. Beat 2 ounces (56g) cream cheese, 1/4 cup (30g) powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla until smooth and pourable. Add extra milk if glaze is too thick.
- Glaze the cupcakes. Once cupcakes are cool, drizzle or spread glaze on top. Let it drip down the sides for that classic cinnamon roll look.
- Serve and enjoy. Best eaten fresh, but honestly, they’re still great after a day or two.
If your cupcakes sink in the middle, try baking a few minutes longer or checking oven temperature—undercooked centers can happen if your oven runs cool. If the cinnamon swirl sinks, make sure your filling isn’t too runny. I learned the hard way that overmixing makes the cakes tough, so be gentle. For extra efficiency, prep the cinnamon filling while the oven heats up.
Sensory cues: the batter should be pale, thick, and slightly glossy. The cinnamon filling is dark and fragrant. When done, cupcakes are springy to the touch, and the glaze is creamy, not runny.
Cooking Tips & Techniques
Here’s what works best for homemade cinnamon roll cupcakes—learned through a few mishaps and a couple of triumphs.
- Don’t overmix the batter. Stir until just combined—overworking leads to dense cupcakes.
- Use room temperature ingredients. Cold eggs or sour cream can make the batter separate. Set out ingredients 20 minutes before starting.
- Cinnamon swirl consistency matters. If the filling is too thin, it’ll sink; if too thick, it won’t swirl. Aim for a peanut butter texture.
- Test for doneness. A toothpick should come out mostly clean, with a bit of cinnamon. If in doubt, touch the top—should spring back lightly.
- Glaze only when cool. Warm cupcakes will melt the glaze right off—patience pays off here.
If you multitask, prep the glaze while cupcakes bake. I’ve burned a batch by forgetting to set a timer (rookie mistake)—so always set one! If you want extra cinnamon flavor, sprinkle a little cinnamon-sugar on top after glazing. For even cupcakes, use an ice cream scoop to portion batter.
Common mistakes? Overbaking is the biggest culprit for dryness. I once tried swapping in applesauce for butter—cupcakes tasted fine but were too dense. Stick with the real deal for the best texture. For consistent results, use an oven thermometer to check your temperature.
Variations & Adaptations
One of the best things about homemade cinnamon roll cupcakes is how easy they are to customize. Here’s how you can switch things up:
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose. Bob’s Red Mill works well and keeps the texture light.
- Dairy-Free: Substitute plant-based butter, yogurt, and cream cheese. Almond or oat milk works perfectly for both batter and glaze.
- Chocolate Cinnamon Roll Cupcakes: Add 2 tablespoons of cocoa powder to the cinnamon filling, and sprinkle chocolate chips inside the batter for a double treat.
- Nutty Variation: Mix chopped pecans or walnuts into the cinnamon swirl for crunch. Toasted nuts add even more flavor.
- Apple Cinnamon: Fold 1/2 cup finely chopped apple into the batter before baking. It makes the cupcakes super moist and gives a fall-inspired twist.
For a microwave shortcut, bake the batter in mugs for about 90 seconds—great for late-night cravings (just watch out for hot spots). If you’re avoiding eggs, replace with 1/4 cup unsweetened applesauce. I’ve tried making mini versions in a mini muffin tin; these bake in about 12 minutes and are perfect for parties. For a sharper glaze, add a splash of lemon juice or orange zest—so good in spring!
Serving & Storage Suggestions
These homemade cinnamon roll cupcakes taste best served slightly warm, with glaze still a little melty—just like classic cinnamon rolls fresh from the oven. Arrange them on a pretty platter or tiered stand for brunch, or pop them in a lunchbox for a sweet surprise. They pair perfectly with coffee, chai, or even a cold glass of milk. For an extra treat, sprinkle with a bit of cinnamon sugar or toasted nuts right before serving.
To store, keep cupcakes in an airtight container at room temperature for up to 2 days. After that, pop them in the fridge—glazed or unglazed—for up to 5 days. They freeze well too! Just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave for 15-20 seconds. The flavor actually deepens after a day or two, making leftovers even more delicious.
If you want to re-glaze after storing, whip up a quick batch and drizzle just before serving. Cupcakes hold their soft texture even after refrigeration, but let them come to room temperature so the flavors shine.
Nutritional Information & Benefits
Each homemade cinnamon roll cupcake (with glaze) has approximately 180-220 calories, 4g protein, 8g fat, and 28g carbohydrates. The use of sour cream or Greek yogurt adds a little protein and calcium, while cinnamon is known for its antioxidant properties. If you opt for Greek yogurt and less sugar, you can cut calories and add a nutritional boost. The recipe is easily adaptable for gluten-free and dairy-free diets (just swap out the flour and dairy). Allergens to watch for: wheat, dairy, and eggs.
Personally, I love that this dessert offers indulgence in a manageable portion. It’s a little sweet treat that doesn’t wreck your wellness goals, especially if you tweak the sugar. Homemade means you control what goes in—no preservatives or weird additives, just classic flavors and simple ingredients.
Conclusion
So, are you ready to make homemade cinnamon roll cupcakes your new go-to dessert? They’re easy, crazy delicious, and totally customizable for whatever you’re craving. I love how each cupcake is its own little cinnamon roll—perfect for sharing, gifting, or just savoring with a cup of coffee. These cupcakes are proof that you don’t need hours or fancy ingredients to enjoy classic comfort food in single-serve style.
Try this recipe as written or play with the variations—make it gluten-free, dairy-free, or add a personal twist. That’s the fun of homemade baking! I keep coming back to this recipe because it’s reliable and always makes people smile. If you bake these, leave a comment below with your favorite filling or glaze idea! Share your photos, pin the recipe for later, and let’s keep the cinnamon roll cupcake love going.
Happy baking, friends! May your kitchen always smell amazing and your cupcakes always have the perfect swirl.
FAQs
Can I make homemade cinnamon roll cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance! Store them airtight and glaze right before serving for best texture.
Can I freeze cinnamon roll cupcakes?
Absolutely—wrap cooled cupcakes tightly and freeze for up to two months. Thaw overnight and reheat gently before glazing.
What’s the best way to swirl the cinnamon filling?
Use a butter knife or toothpick, swirling gently just once or twice. Over-swirling will blend the flavors instead of creating a pretty pattern.
Can I use applesauce instead of eggs?
Yes! Substitute 1/4 cup unsweetened applesauce for the egg for a moist, egg-free version.
How do I keep cupcakes moist?
Don’t overbake, and use full-fat sour cream or Greek yogurt in the batter. Store leftovers airtight and reheat gently to revive softness.
Pin This Recipe!
Homemade Cinnamon Roll Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
These cinnamon roll cupcakes combine the classic flavors of gooey cinnamon rolls with the convenience of single-serve cupcakes. Soft, sweet, and topped with a creamy glaze, they’re quick to make and perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup unsalted butter, melted
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- 1/4 cup brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, stir together sour cream, melted butter, egg, vanilla extract, and milk.
- Pour wet mixture into dry ingredients and fold gently until just combined.
- In a small bowl, mix brown sugar, cinnamon, and softened butter until a thick paste forms.
- Spoon a tablespoon of batter into each muffin cup, add a teaspoon of cinnamon filling, then top with another tablespoon of batter. Fill cups about 2/3 full.
- Use a butter knife or toothpick to gently swirl the cinnamon mixture through the batter.
- Bake for 18-22 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
- Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable for the glaze.
- Drizzle or spread glaze on cooled cupcakes.
- Serve and enjoy.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. The cupcakes are easily adaptable for gluten-free or dairy-free diets. Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Glaze only when cupcakes are cool to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 16
- Sodium: 160
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: cinnamon roll cupcakes, single serve dessert, easy cinnamon roll, cupcake recipe, homemade cinnamon roll, quick dessert, no yeast cinnamon roll, cream cheese glaze
