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!
I love 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.
- Top with 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.
Storage
- Store cooled cinnamon roll cupcakes in an airtight container at room temperature 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:
Breakfast
Cinnamon Roll Monkey Bread
Desserts
Cinnamon Roll Cookie Recipe
Desserts
Cinnamon Roll Cake Recipe
Cinnamon Roll Cupcakes
Cinnamon Roll Cupcakes take soft yellow cake, swirl in cinnamon sugar, top it with streusel, and finish with a sweet cream cheese glaze. The best of cupcakes and cinnamon rolls in one bite!
Equipment
- 2 Cupcake pan with cupcake liners
- Food processor or blender
- Hand mixer or stand mixer
Ingredients
Cupcakes
- 3 large eggs
- 3/4 cup sour cream full-fat
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (15.25-ounce) package super-moist yellow cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix dry, not prepared
- 1/2 cup water
Cinnamon-Sugar Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Streusel
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar firmly packed
- 4 tablespoons unsalted butter 1/4 cup, softened
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 1 ounce cream cheese softened
- 4 tablespoons butter 1/4 cup, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons heavy cream
Instructions
Cupcakes
- This recipe makes 24 cupcakes. Preheat oven to 350°F (176°C) and line a cupcake pan with liners. Set aside.
- In a large bowl, whisk the eggs with a fork. Add in the sour cream, vegetable oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.
- Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes, so divide evenly.)
Cinnamon-Sugar Swirl
- Combine the brown sugar and cinnamon in a small bowl. Mix until combined. Sprinkle this cinnamon-sugar mixture evenly among the cupcakes. Use a toothpick to swirl the mixture in.
Streusel
- Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Divide the streusel evenly among the cupcakes.
- Bake only 1 tray at a time for 18–23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5–10 minutes before removing to a wire cooling rack to finish cooling completely.
Cream Cheese Frosting
- Combine the cream cheese and butter. Using a hand mixer or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add the heavy cream. Mix until smooth. Transfer the frosting to a frosting bag and cut off the tip. Pipe a swirl on top of each cupcake, dividing the frosting evenly among the 24 cupcakes.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: To store leftovers, cover the cupcakes with plastic wrap or place them in an airtight container. Keep them at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months. Just thaw before enjoying!
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good! I would love to have some of these for breakfast..and lunch…and dinner! yum
Thank you! 🙂
Hi Chelsea! Stopping by from Tuesday Talent Show. Had to come check out these amazing little treats. I’ve already decide I’m going to make them, but in my mind call them a muffin, ’cause I want to eat them for breakfast. 🙂 They look so good! Have pinned! ~Erin
Haha! Best idea ever Erin 🙂 Calling them muffins and eating them for breakfast from now on 🙂
Love these! You’ve taken my favorite breakfast treat and turned it into a delicious cupcake, yummy!
Yay! So glad to hear that! Thanks Danae 🙂
Chelsea, these are amazing!! I L-U-V that cinnamon filling in them!! Scrumptious!! 🙂
Thank you so much Renee!!
oh my! those look amazing!
Thank you Dina!
These look incredible Chelsea! I love homemade cinnamon rolls but there are days I really don’t want to put in the effort or time and these cupcakes sound perfect! Oh boy, totally loving that glaze and streusel – looks heavenly girl!
I love all that sugar dripping off the cupcakes. They look amazing!
Thank you so much! Have a great weekend Fiona!
These look amazing, Chelsea! I love cinnamon rolls and combining them into cupcakes is genius! 🙂
Love the cream cheese glaze! You’ve made cinnamon rolls even better by making them in cupcake form!
Cinnamon rolls … how I love you. I only made them homemade for the first time last year and am now utterly and completely obsessed! I love this spin on cupcakes .. and with the cream cheese glaze and streusel. I mean seriously – some of my favorite things right there! haha