Cinnamon Roll-Stuffed Cupcakes

That’s right. Cinnamon. Roll. Stuffed. Cupcakes.

You know how I like things stuffed into my cupcakes, so when I saw that Hayley over at The Domestic Rebel blog had made these, I knew they were to be my next project. I believe you also know about my love for cupcakes for breakfast? Mmm…

 I’m going to be honest: these are not the kind of cupcakes that you can just throw together quickly and be done with it. That being said, they ARE worth it.

Cinnamon Roll-Stuffed Cupcakes
makes 24 cupcakes
recipe from The Domestic Rebel

Cupcake Ingredients:
1 box yellow cake mix, plus ingredients listed on the back of the box
1 small box sugar free/fat free instant vanilla pudding

Cinnamon Roll Ingredients:
1 can crescent rolls
1 tablespoon melted butter
1/2 cup cinnamon sugar
1/4 cup brown sugar

Frosting Ingredients:
2 sticks butter, softened
1 teaspoon vanilla
1 packet Duncan Hines Frosting Creations in Cinnamon Roll flavor
1/4 cup brown sugar
about 5 cups powdered sugar
Cinnamon sugar, for garnish (if desired)

Directions:
To make the cupcakes: Preheat the oven to 350 degrees. Line 2 muffin tins with liners and set aside. Prepare the box mix according to package directions. Add the box of pudding mix and stir well. Set aside while you make the cinnamon rolls.

To make the cinnamon rolls: Sprinkle a little flour on a clean, flat work space; roll out the crescent roll dough. Press the perforations to seal and stretch slightly to form a large rectangle (but be careful not to tear at the perforations). Make sure the long sides are at the top and bottom and brush with the melted butter. Sprinkle the dough liberally with the cinnamon sugar and brown sugar; press the sugars into the dough with your hands.
Starting with the bottom long end, gently roll the dough into a log, mending and holes and tears as you go. Gently cut the log into 24 mini cinnamon rolls.

To assemble the cupcakes, place a heaping tablespoon of the batter into each liner. Top with a raw mini cinnamon roll in the middle, and a little more cupcake batter on top of that. (Careful not to fill the liners too full or you’ll have a mess in your oven! You just need enough batter on top to cover the cinnamon roll.)
Bake for 15-17 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in the pans for a few minutes, then place them on wire racks to cool completely.

To make the frosting: In the bowl of a stand mixer, beat together the butter and vanilla until creamy. Gradually add the powdered sugar, a cup at a time, until frosting is light and fluffy. Beat in the cinnamon roll flavor packet and brown sugar until combined. Pipe onto cooled cupcakes.

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2 Responses to Cinnamon Roll-Stuffed Cupcakes

  1. I was so happy to see these on Instagram! I’m glad you and your little one loved them. They look beautiful!

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