Cinnamon Roll Cupcakes take the best part of a cinnamon roll and swirl it right into soft yellow cupcakes with a sweet glaze on top.
author’s note
Cinnamon Roll Cupcakes That Taste Like The Center Of The Roll!
It is satisfying to a good cinnamon roll, but I do not always have time for dough, rising, or rolling. One morning I was craving that warm cinnamon swirl flavor and needed a faster option, so I grabbed a yellow cake mix, sour cream, and pudding mix and started testing. My goal was simple. I wanted a cupcake that tasted like the soft center of a cinnamon roll.
A few batches later, I found the winning combo. The cupcakes came out soft and rich, the cinnamon swirl melted right into the batter, and the cream cheese glaze tied everything together.
Now these Cinnamon Roll Cupcakes are one of my most requested treats. They are quick, fun, and always feel special. If you love warm cinnamon and soft, sweet cupcakes, you will love these.
Ingredients
| Ingredient | What It Does and Helpful Swaps |
|---|---|
| Yellow cake mix | Choose a super moist mix for the best texture. A white cake mix works too if that is what you have. |
| Instant vanilla pudding mix | Use the small 3.4 ounce box. Do not prepare it. Just add it dry. |
| Sour cream | Makes the cupcakes soft and rich. Full fat works best because it adds creaminess. Greek yogurt works in a pinch. |
| Oil | Keeps the crumb tender. Vegetable or canola oil both work. |
| Brown sugar and cinnamon | The classic cinnamon roll swirl. Dark or light brown sugar both work. |
| Streusel | A simple mix of flour, brown sugar, butter, and cinnamon. Leave it off if you want a simpler version. |
| Cream cheese glaze | Heavy cream helps thin it to a smooth drizzle. Milk works as a swap. |
How To Make Cinnamon Roll Cupcakes
- Cupcake batter: Stir eggs, sour cream, oil, and vanilla. Add the cake mix, pudding mix, and water. Mix until smooth.
- Fill the liners: Add batter to each cupcake liner until they are about three fourths full.
- Cnnamon swirl: Sprinkle the cinnamon sugar mixture on top and swirl it in.
- Streusel: Add small bits of streusel on top. No need to cover the whole surface.
- Bake: Bake one tray at a time until the cupcakes spring back when lightly touched.
- Glaze and enjoy: Mix the glaze and drizzle or pipe it over cooled cupcakes.
Featured Comment
“Hi the cook. Thank you for this recipe. I made these today and they are satisfying and very sweet. How can you go wrong with cream cheese frosting. lively!!”
– Julie
Storage
- Store cooled cinnamon roll cupcakes in an airtight container at room temp for 2 to 3 days.
- Refrigerate for up to 5 days if glazed.
- Freeze unglazed cupcakes for up to 2 months. Glaze after thawing.
More Cinnamon-Roll Inspired Desserts:
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Cinnamon Roll Monkey Bread
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Cinnamon Roll Cookie Recipe
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Gooey Cinnamon Roll Recipe (No Knead)
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Cinnamon Roll Cake Recipe
