Thursday, March 19, 2009

Cinnamon Roll Cupcakes

The plan for this week was supposed to be Ice Cream Cone Cupcakes but they are for dinner on Saturday so I can't make them just yet. However, I still have the baking bug. The cure for this ailment turned out to be Cinnamon Roll Cupcakes.

The husband and I (especially the latter) are huge fans of cinnamon buns. The problem with them is that they take FOREVER to make. All that rolling and rising doesn't work out very well for a girl who, as we all know, severely lacks patience. Besides, my rolling pin and I still haven't made up from the last fight we got into. He's been banished to the dark drawer and perhaps one day soon will be allowed to grace me with his presence. But he hasn't earned that
privilege yet. That is neither here not there.

As luck would have it, I stumbled about a recipe for Quick and Easy Cinnamon Bun Bread over at Baking Bites. I thought to myself: Self, there is no reason why we can't do a little experiment with this recipe and turn them into cupcakes. And that is exactly what I did. They turned out to be delicious although I wish you could have seen the look on my face when I opened the oven and it looked like a brown sugar explosion had occurred inside my oven. It's just as well because it could use a good cleaning anyway...Part of me is inclined to suggest lessening the amount of brown sugar used in the recipe but they just tasted so perfect that I think the brown sugar blowout and subsequent dishpan hands were well worth it!

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (about 1 minute in the microwave)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
1 cup powdered sugar
1-2 tbsp milk or cream


1. In a bowl, combine flour, sugar and salt.

2. Dissolve the yeast in a measuring cup filled with the warmed milk.

3. In a separate bowl, stir milk mixture, vegetable oil, vanilla extract and egg together.

4. Pour the liquid mixture into the flour mixture, mix well, and spoon evenly into 12 well-greased cupcake pan.

5. Allow the pan to sit still for 15 minutes.


6. Mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork or your fingers until the butter is entirely incorporated and the mixture is crumbly.

7. After the dough has been resting for 15 minutes, divide the brown sugar mixture evenly over top of the unbaked cupcakes. Press the sugar into the dough with your fingers or use a butter knife two swirl it into the dough.

8. Place pan into an UNPREHEATED oven. Then, set the temperature to 350 degrees.

9. Total bake time will depend on your oven and how quickly it heats up. Mine baked for about 18 minutes. Just keep an eye in them until the center of each cupcakes springs back upon gently poking. Don't worry if the sugar on top still looks gooey.

10. Allow the cupcakes to cool for 30 minutes on a wire cooling rack.


11. Prepare the frosting by mixing the powdered sugar with the milk until it has reached your desired consistency.

12. Drizzle the icing over the cupcakes.


***I ate two of them (for test purposes obviously) and they are definitely better when warmed slightly in the microwave...just a suggestion...

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