So, here is the recipe for these little bits of heaven...
Cinnamon Roll Cupcakes
Ingredients:
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
Directions:
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.
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:)
Enjoy!!
Lexi
No comments:
Post a Comment