Cinnabon® Cupcakes Recipe - Allrecipes.com
Cinnabon(R) Cupcakes Recipe
  • READY IN ABOUT hrs

Cinnabon® Cupcakes

Recipe by  

"Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
ADVERTISEMENT
  • PREP

    1 hr
  • COOK

    20 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
  2. Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
  3. Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
  4. Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
  5. Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
  6. Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
  7. Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
  8. Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
  9. Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can use silicone cupcake pans.
ADVERTISEMENT

Reviews More Reviews

Apr 09, 2013

These were very well-received when I made them at Easter. The cupcake doesn't become anything tasting like a Cinnabon until you add the cinnamon syrup and cream cheese frosting (of course). The advantage to this is that I suppose you could leave those items out and still use this for a decent basic "blank canvas" cupcake recipe. I made one batch and only got 23 cupcakes, but I also overfilled several cups. I expect that when (not if!) I make this again, I will be better about using my "disher" for consistent amounts in each cup. I made one batch of frosting, which turned out to be pretty much exactly enough when you spread it on the cupcakes with a knife. One thing I should mention: the papers pulled away from pretty much every cupcake when they were baked; between this and the fact that they were a little crumbly, eating these cupcakes is a messy (yet still enjoyable) experience. This might be helped if you stir the syrup into the batter instead of just pouring it on top, like I did (lesson learned for next time!). Overall, this is a very delicious cupcake that's just a bit messy - like its inspiration! Definitely will be looking for an excuse to bring these to work soon...

 
May 02, 2013

Maybe I shouldn't have made these on a rainy day. I would give 3 stars but since I didn't make the frosting I will give 4 (I don't want to get punished for not rating the whole thing) Anyway, the cupcake is okay in the tasty department. I am sure if I made the frosting it would all work great together. I thought I left enough rising room for the cupcakes but I didn't so they cooked over giving that flat top. I also sprayed my pans with baking spray and even doing this the cupcakes were so sticky that many made it out of the pans broken.(frowns) Since they were such a mess this is why I didn't make the frosting. I liked the flavor of the syrup but as another reviewer pointed out the brown sugar doesn't melt down, you end up with a buttery sugary crunchy syrup. I am just going to eat them with the crunchy syrup on the cupcakes and call these my mock no fry churros.

 

12 Ratings

Mar 31, 2013

These were a huge hit for Easter. One thing I would mention is to make sure you swirl in the cinnamon syrup when you put it on the batter or it doesn't really cook through the cake. I also ended up making two batches of frosting but it may have been because I used a frosting gun. They were delicious. I am positive I will be making them again.

 
Mar 05, 2014

I love this recipe. I swirled the cinnamon syrup in the batter to give better coverage and cinnamon in every bite. Came out awesome.

 
Oct 19, 2013

I thought the recipe was great...feels kind of complicated, though...but I can't really see another way to shorten the process. For those with brown sugar/butter issues : it takes several minutes. It's not an instant reaction. You need to stir longer than 2 minutes. I have made syrups & caramel enough to know it will eventually dissolve...and I don't keep my heat too high to prevent burning. It goes from okay to not okay really fast.

 
Apr 27, 2013

The flavors were very good, but the cinnamon syrup was problematic. Brown sugar doesn't dissolve in butter. The syrup ended up a mass of sugar and cinnamon swimming in a pool of melted butter. Still, it worked as a delivery system for flavor. The proportion of frosting to cupcake was a touch sparse, but not too bad, and honestly, more frosting might have stopped my heart! The pecan crumble turned out pretty bad. I am wondering if the butter in the brown sugar cinnamon mix shouldn't be replaced with Karo or something like that. I'm just starting to learn to bake, so my thoughts shouldn't be taken as knowledge. I'll make these again.

 
Dec 02, 2013

Was not all that bad, but I am not sure why would you try to dissolve sugar in butter for syrup. It will not happen. Just melt sugar, than add butter (and I added some cream as well).

 
Nov 10, 2013

It was fantastic! The only problem was that the brown sugar didn't dissolve in the butter. Also, in my opinion, I swirled the cinimon in with the batter instead of pouring the teaspoon on top. Other than that, the cupcakes were AWESOME!!! :D

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Chef John's Red Velvet Cupcakes

See how to make a classic chocolate cake in delicious cupcake form.

Sweetheart Cupcakes

These colorful cupcakes are the perfect way to impress your sweetheart.

Red Velvet Cupcakes

See how to make little versions of this classic cake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States