Thursday, August 20, 2009

Cinnamon Roll Cupcakes

Wow. I don't even know what else to say about these 'cupcakes.' They are like bite-size cinnamon rolls and I can't stop eating them (I've already had two tonight:/) These are a bit time consuming but are so worth the work.

This was actually my very first experience baking with yeast, and it turns out that yeast isn't really that scary. I have pushed aside all recipes that use yeast because I was scared of it. So today, I went out and bought a candy thermometer (to make sure the milk was the right temperature) and decided I have nothing holding me back and I needed to get over my fear of the yeast.

Thank god I did, or I would have missed out on the amazingness of these cupcakes.

One thing I did change about this recipe was the frosting. I'm not really a fan of cream cheese, or frosting made with cream cheese, so I made a glaze instead.

Cinnamon Roll Cupcakes

Source: Beantown Baker, taken from La Fuji Mama

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

1 cup powdered sugar
1/4 tsp. vanilla extract
2 tbls. milk

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 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls.

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.



Combine powdered sugar, vanilla and milk until drizzling consistency. Drizzle over warm cupcakes.

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