Today on The Stay At Home Chef
I'm showing you how to make
Cinnamon Roll Cupcakes
This is a cute new way to serve up cinnamon rolls
that's a little it silly, but also super fun.
To start you'll need 1 cup of warm milk.
Pour that into the bowl of a stand mixer along with
1 tablespoon of instant dry yeast
2 tablespoons of sugar
1 teaspoon of salt
and 1 egg
Since we're using instant dry yeast there's no need to proof.
Then we're going to add in 2 tablespoons of butter
and you want to make sure that's softened butter
and then 3 cups of all purpose flour
And then we'll get this dough mixing.
Gradually increase the speed on the mixer
until the dough pulls away from the sides of the bowl
If your dough is too sticky you may need
to add a little bit more flour
Then we're going to take the dough
and transfer the dough to a lightly greased mixing bowl
and I like to turn my dough around so
it gets a little bit of grease all on the top
Then we'll cover this with a towel.
Let it rise covered in the bowl for about 1 hour
or until the dough doubles in size.
Then remove the towel
and turn the dough out onto a clean countertop.
We're going to roll this into a 12 by 20 inch rectangle.
Once you get it all rolled out then you'll need
1/2 cup of softened butter
and you want to make sure it's really soft
and at room temperature.
Plop it onto your dough and then use a butter knife
to spread it out over the entire 12 by 20 inch rectangle.
Spread it out into a nice even layer over the dough
then you'll need 1/2 cup of brown sugar
You'll add 1 tablespoon of ground cinnamon to that
and then stir it together
Then you'll take the cinnamon sugar mixture
and sprinkle it over the dough.
You want to cover the butter with a nice thick layer
of the cinnamon sugar.
Then we're going to roll it up
as tightly as we can lengthwise.
Just keep on rolling until you get to the end.
Then I like to roll it back and forth a little bit
to seal the edge.
Then you'll take a sharp serrated knife
and trim off just the ends so that you don't have
those weird pieces that are oddly shaped.
Then we'll cut this into 1 inch slices.
You do not want these thicker than 1 inch
or you'll end up spilling out over the top of your cupcakes.
Then you are going to take these
and place each one into the bottom
of a little muffin tin that's been lined with a liner.
You should end up with 18 cupcakes.
Then you'll bake these in a 350 degree oven
for 18 to 20 minutes.
While our cupcakes are baking we'll go ahead
and put together a cream cheese frosting.
To start you'll need 8 ounces of softened cream cheese
Plop that into a mixing bowl along with
1/4 cup of softened butter
and beat this together.
Once that's light and fluffy then you'll add in
1/2 teaspoon of vanilla extract and
about 2 cups of powdered sugar
and like to add in my powdered sugar
about 1/2 cup at a time.
Then just mix this together.
You should end up with a nice thick, sweet frosting.
You can frost your cinnamon roll cupcakes using
just a butter knife or you can transfer this all
to a piping bag and give it a cute little swirl.
Just be sure that your cinnamon rolls
are completely cooled before you frost them.
Thanks for watching!
You can find the full written recipe in the video description.
Be sure to subscribe and check out the rest of my videos
where you can find hundreds of
restaurant quality recipes you can easily make at home.
See you later!