Cinnamon Roll Cupcakes

One of my favorite desserts…since I was a little child, is cinnamon rolls. I simply can’t get enough of the sweet, fluffy layers of cinnamon crusted dough. Smothered in a thick sugary icing. It truly is to die for. 

If you know me, then you know I sometimes like to take a twist on traditional recipes. So, what better twist than a cinnamon roll in cupcake form? Convienent, fast, but doesn’t lack any of the flavors. 

A fluffy vanilla cupcake embedded with a cinnamon struesal and smothered in a simple powdered sugar icing. 

Yes…I broke the cinnamon roll rules, but if it results in a mouth drooling creation than who cares, right? 

This recipe is extremely easy to make. It starts with a basic vanilla cupcake recipe. It is then layered with a cinnamon struesal mixture, which is swirled in. Drizzled with a simple icing of powdered sugar and non-dairy milk.

This recipe is…

• Simple 
• Easy 
• Dairy-free
• Egg-free 
• Quick 
• Oh so delicious! 

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Cinnamon Roll Cupcakes

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

A fluffy vanilla cupcake embedded with a cinnamon streusel and smothered in a simple powdered sugar icing. 

Course: Dessert

Keyword: cinnamon roll cupcakes

Servings: 1 dozen

Author: Taavi Moore

Ingredients

Vanilla Cupcakes

• 2 3/4 cups all-purpose flour
• 1 1/2 cups cane sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup almond milk
• 1 cup water
• 1 cup vegan butter, melted
• 1 egg replacer (or flax egg)

Cinnamon Streusel

• 1/2 cup brown sugar
• 2 tsp cinnamon
• 2 tbsp flour
• 1/4 cup vegan butter, melted

Icing

• 1 cup powdered sugar
• 2-3 tbsp non-dairy milk

Instructions

1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. 

2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate smaller bowl, stir together vanilla, milk, water, butter, and egg until combined. Add wet mixture into dry. Stir until combined. 

3. In a separate bowl, prepare the streusel. Combine all ingredients until thick and smooth. 

4. Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Swirl in 1 tsp of streusel, followed by another 2 tbsp of cupcake batter. Bake for 25-26 min. until a toothpick inserted comes out clean. 

5. Whisk together powdered sugar and milk to make icing. Once cupcakes are completely cooled, pour over a bit of icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy. Enjoy!