Cinnamon Roll Cupcakes Recipe

Cinnamon Roll Cupcakes Recipe

How To Make Cinnamon Roll Cupcakes

These cinnamon roll cupcakes are tender and tasty treats that smell divine and come with a sweet streusel topping and a silky sugar glaze.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For Cupcakes:

  • 15¼ozyellow cake mix,(1 package)
  • 3⅖ozdry vanilla pudding mix,(1 package) not prepared
  • 3large eggs,at room temperature and lightly beaten
  • 1cupbuttermilk
  • cupvegetable oil
  • ¾cupfull fat sour cream
  • 1tspvanilla extract

For Cinnamon Sugar Swirl:

  • ¼cupbrown sugar
  • 1tspground cinnamon

For Streusel:

  • ½cupall purpose flour
  • ¼cupbrown sugar,packed
  • ¼cupunsalted butter,softened
  • 1tspground cinnamon

For Cream Cheese Glaze:

  • 1ozcream cheese,softened
  • ¼cupbutter,softened
  • 1cuppowdered sugar
  • ½tspvanilla
  • pinch salt
  • 1tbspheavy cream,or milk, if needed


  1. Preheat the oven to 350 degrees F. Line two muffin tins with liners and set aside.

  2. In a large bowl, sift together the pudding and cake mix.

  3. In a separate bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix.

  4. Mix wet and dry until combined (do not over-stir or beat in too much air)

  5. Combine the brown sugar and cinnamon in a small bowl. Stir until combined.

  6. Spoon the cupcake mixture into the bottom of the cupcake liners about ¼ the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork.

  7. Fill up to ¾ the way full on the cupcake liner with more cupcake batter. Again spoon the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should exactly fill 24 cupcake cavities

  8. Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes

  9. Bake the cupcakes for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

  10. Let cool slightly before putting on frosting.

  11. Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in a tablespoon of heavy cream or milk until the consistency desired is reached.

  12. Spread over the slightly cooled cupcakes either covering the tops completely or drizzling the glaze on with a spoon.


  • Calories: 217.00kcal
  • Fat: 10.36g
  • Saturated Fat: 4.38g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 4.15g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 29.03g
  • Fiber: 0.42g
  • Sugar: 19.25g
  • Protein: 2.35g
  • Cholesterol: 39.72mg
  • Sodium: 191.40mg
  • Calcium: 69.28mg
  • Potassium: 54.81mg
  • Iron: 0.67mg
  • Vitamin A: 63.35µg
  • Vitamin C: 0.18mg
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