BAKING LOVE!

lickingthebowl: Cinnamon Roll Cupcakes with Cream Cheese Frosting Thanks to Beantown Baker,  I have discovered my new favorite “cupcakes.” They’re not really cupcakes so much, except that they’re made in a cupcake pan. It’s really just 24 miniature, fantastic cinnamon rolls. Ingredients: Rolls: 2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast 1/2 cup granulated sugar, divided 1 cup warm milk (approximately 110 degrees Fahrenheit) 2 eggs, room temperature 1/3 cup butter, melted 1 tsp. salt 4 1/2 cups bread flour 1 cup brown sugar, packed 2 1/2 Tbsp. ground cinnamon 1/3 cup butter, softened Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy. (Your yeast will still be visible, and that’s okay). Stir in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. This might get a little difficult, but just knead it until it’s pretty smooth. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour). After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter (according to the recipe…but I used about half that.) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. (Roll long ways, so that you end up with a 22 inch long tube). Place each roll in a cupcake liner. (It will probably be a tight fit). Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting. Cream Cheese Frosting: 4 oz cream cheese at room temp 1/2 stick butter at room temp 1 1/2 tsp vanilla extract powdered sugar Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. I didn’t make my frosting yet, because I’m taking them to my boyfriend this weekend and want it to be fresh. I did mix up a tiny bit of cream cheese and powdered sugar, though, just enough to put a little on one roll for me to eat. It really didn’t matter, it was still delicious. Go. Run. Make these immediately. I guarantee you that if you take these to your friends, you will be cherished forever. View Larger

lickingthebowl:

Cinnamon Roll Cupcakes with Cream Cheese Frosting

Thanks to Beantown Baker,  I have discovered my new favorite “cupcakes.” They’re not really cupcakes so much, except that they’re made in a cupcake pan. It’s really just 24 miniature, fantastic cinnamon rolls.

Ingredients:

Rolls:

2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened


Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy. (Your yeast will still be visible, and that’s okay).

 Stir in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. This might get a little difficult, but just knead it until it’s pretty smooth. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter (according to the recipe…but I used about half that.) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. (Roll long ways, so that you end up with a 22 inch long tube).



Place each roll in a cupcake liner. (It will probably be a tight fit). Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

Cream Cheese Frosting:

4 oz cream cheese at room temp
1/2 stick butter at room temp
1 1/2 tsp vanilla extract
powdered sugar

Cream butter and cream cheese until fluffy.
Add vanilla extract.
Slowly add powdered sugar until desired consistency is reached.

I didn’t make my frosting yet, because I’m taking them to my boyfriend this weekend and want it to be fresh. I did mix up a tiny bit of cream cheese and powdered sugar, though, just enough to put a little on one roll for me to eat. It really didn’t matter, it was still delicious.

Go. Run. Make these immediately.

I guarantee you that if you take these to your friends, you will be cherished forever.

# Food cinnamon rolls cinnamon buns cupcakes breakfast dessert baking

Reblogged 2 years ago from lickingthebowl 258 notes