Tuesday, September 18, 2012

Tasty Tuesday: Cinnamon Roll Cupcakes

Its Tasty Tuesday! Today's recipe is going to get your mouth watering! Cinnamon Roll Cupcakes...YUM! I have made these for a couple of showers that I have hosted, and each time they have been a hit. Not only are these delicious, but your house will smell AMAZING when you make them. Just a side note...this is not a picture of my cupcake...I am a horrible photographer and all the pictures of mine made it look bad, so this is one from the blog that I had found this recipe on a couple of years ago. I will also admit that mine did not get quite so tall, but they were still yummy!

So, here is the recipe for these little bits of heaven...

Cinnamon Roll Cupcakes
For the Dough
2 1/4 t or 1 packet dry active yeast
1/2 C granulated sugar, divided
1 C warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 C butter, melted
1 t salt
4 C bread flour
For the Filling
1 C brown sugar, packed
2 1/2 T ground cinnamon
1/3 C butter, softened
For the Icing
8 oz cream cheese, softened
2/3 C butter, softened
1 1/2-2 C powdered sugar
1 t vanilla

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.
Roll dough into a 12×22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.
Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400°F.
Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.
To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

Makes 24 rolls-although one time mine made less and one time mine made quite a few more.
If you look closely at the picture below, you can see my cinnamon roll cupcakes on the right...you may have to squint:)

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