Cinnamon Roll Cupcakes Food

CINNAMON ROLL CUPCAKES

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Preheat oven to 350 degrees. Line a muffin tin with liners or lightly grease.
• Punch down the dough and roll into a 12inch by 20inch rectangle.
• Spread the softened butter out over the dough In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 18 slices (1 inch) slices
• Bake the cupcake rolls for about 15 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese frosting by using a hand mixer to whip together cream cheese, butter and vanilla extract in a bowl until light and fluffy. Whip in powdered sugar 1/2 cup at a time until thickened.
• Frost the rolls once cooled. Serve immediately or cool and store. Stays good for 4 to 5 days.

CINNAMON ROLL CAKE

Steps:

• In a large bowl, mix together the flour, salt, and baking powder.
• In another bowl, mix together the milk, sugar, eggs and vanilla.
• Add the dry ingredients to the wet ingredient and mix just until combined.
• Once mixed, slowly pour in the melted butter.
• Pour into a greased 9x13 pan.
• For the topping, mix all the ingredients together until well combined.
• Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.
• Bake at 350 for 30-40 minutes.
• In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
• Drizzle the glaze over the warm cake.
• Serve the cake warm.

CINNAMON ROLL CUPCAKES RECIPE BY TASTY

Steps:

• Make box cake mix as instructed on the box.
• Fill cupcake wrappers about half way full with batter.
• Bake at 375°F (190°C) for six minutes.
• Cut orange cinnamon rolls in half. Place on top of cupcakes.
• Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
• Enjoy!

CINNAMON ROLL CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
• Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
• Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes. Creamy Butter Frosting
• Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-inch cake pan with cooking spray.
• Unroll the dough on a flat surface and pinch seams together. Spread butter evenly over dough. In a small bowl, mix sugar and cinnamon, then sprinkle over butter.
• Using a sharp knife, cut the dough lengthwise into six 2-inch wide strips. Roll up one strip and place in center of cake pan, end cut down. Place the remaining strips around the center roll, starting each strip at the end of the previous one. Bake 15-18 minutes or until golden brown. Let cool 5 minutes, then gently remove to a platter.
• In a small bowl, combine cream cheese, confectioner's sugar, and milk; mix until smooth. Spread icing over warm cinnamon roll cake and serve immediately.

CINNAMON ROLL CAKE

Steps:

• Mix all cake ingredients together and spread in a greased 9X13 pan.
• Mix topping ingredients and drop in small amounts on top of cake batter, swirling it together.
• Bake at 350 degrees for 28-32 minutes.
• Mix glaze ingredients together and drizzle on warm cake.
• Enjoy!

HOMEMADE CINNAMON ROLL CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.
• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

CINNAMON ROLL SHEET CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
• In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 ¼ cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
• Pour into the prepared sheet tray.
• Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
• Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
• Cinnamon Filling:.
• In a bowl stir together all ingredients.
• Cream Cheese Frosting:.
• Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.

EASY CINNAMON ROLL CAKE RECIPE

Steps:

• Preheat oven to 350°F and spray a 9x13-inch baking pan with nonstick cooking spray. Set aside.
• In a large bowl, add the white cake mix, sour cream, vegetable oil, milk, and eggs, and mix until well combined. Spread the batter evenly into the baking dish. Set aside.
• In a small bowl, add the butter, cinnamon, and sugar, and stir until well combined. Drop dollops of the cinnamon filling into the cake batter. Using a butter knife, swirl it to incorporate the two.
• Bake the cake for about 30 minutes (I baked it for about 33 minutes in my oven), until a knife inserted into the center comes out clean
• Whisk together the cream cheese, powdered sugar, milk, and vanilla extract.
• Pour the glaze over the warm cake and serve.

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9 x 13 pan with non stick spray.
• Mix everything together for the ingredients of the cake in a large mixing bowl.
• Pour batter into prepared pan.
• For the topping, mix all of the ingredients well in a small bowl.
• Drop spoonfuls of topping on the batter and then swirl it with a knife.
• Bake in preheated oven for 30 to 35 minutes.
• Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

EASY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
• Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
• Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
• Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.