Cinnamon roll cupcakesPosted: September 16, 2009
WOW these are great. Just as good as cinnamon rolls but easier to transport. I found this recipe on Beantown Baker’s site and not only are they great, but they were pretty easy to put together and whip up. A great way to start the day!
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.
Mix 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. 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 12×22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls (I use my pastry cutter – thanks Dad!).
Place each roll in a cupcake liner. 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. (I used a mix of softened butter, powdered sugar and vanilla extract. Just enough of each to make a soft, but not too runny glaze!)