These cupcakes are amazing but I should probably start off by telling you that they are not actually cupcakes at all. They are in fact cinnamon buns baked in cupcake wrappers and frosted with the traditional cupcake swirl. Of course with cream cheese icing!! Every time I walk by one of those cinnamon bun shops in the mall I find the smell so intoxicating it’s hard to resist but they are never as good as I think that they will be so I thought: I’ll make my own!
If you don’t feel like doing this recipe from scratch you can always get one of those ready-made tubes of cinnamon bun dough. I won’t judge you. But don’t skimp on the frosting!! For that there is no substitution for the real thing!!
3 cups all-purpose flour
1 tbs yeast
2 tsp sugar
1/2 tsp salt
1 cup warm milk
2 tbs melted butter
4-6 tbsp cinnamon
1/2 cup sugar
1 cup melted butter
3 tbsp vanilla
Combine the dry and wet ingredients separately. Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir until it’s all mixed together and then use your hands to bring it into a dough. Pour the contents of the dough out onto a lightly floured surface and knead for 10 additional minutes or until the dough turns into a nice smooth dough.
Pour a little bit of oil into a bowl and use your hand to spread it around the entire surface of the inside of the bowl. Roll the dough in the bowl making sure to lightly coat the dough in oil. Cover the bowl with a damp tea towel and put it in a warm place to rise for an hour or until the dough has doubled in size.
Once the dough has doubled punch down the center of the dough with your fist. The dough will be quite soft at this point. Pour the dough out onto a lightly floured surface and knead for 2 minutes or until the dough stiffens up a little and goes back to its original size.
Preheat oven to 350°.
Roll the dough out into the a rectangle and paint with the vanilla butter. You will need a little vanilla butter for the cupcake liners and for the top of the dough so be sure to save some for later. Once the butter is painted sprinkle the entire cinnamon mix onto the rectangle.
Roll the rectangle into a log and cup off slices sized to fit into your cupcake liners. You will want them slightly on the small side because they will expand when they are cooking. Put a drip of vanilla butter into the bottom of each cupcake liner and quickly paint it with the butter brush. Next place each cinnamon bun into the cupcake tray. Paint each bun with a little vanilla butter.
Place into your preheated oven and bake for 35-45 minutes. Judge whether they are done by how brown they look on top. If they are looking golden brown and smelling great then they are ready to come out of the oven. For a final test cut one in half and check to see if it still looks doughy in the middle. Set them aside and let them cool.
Cream Cheese Frosting!
1 regular sized wrapped package cream cheese
1/2 kg icing sugar
2 tbsp vanilla extract
The icing sugar is an approximate guess. Just slowly add until you get the consistency that you are looking for. I have learned the hard way that if you add too much liquid you really shouldn’t try to thicken the icing up by just adding more icing sugar. The icing will become overly sweet so pour your cream slowly.
Once the cupcakes are cooled pipe a generous swirl of frosting on top! Gorgeous!!
This will put those mall cinnamon bun shops to shame!