Did you read my post about our trip to Phoenix earlier this year? If not, check it out here! If so, you may remember the part about basically the most amazing cinnamon rolls on the face of this planet. (If you’re in Phoenix and have not had a cinnamon roll from Phoenix Public Market & Cafe, stop everything and go RIGHT NOW.)
Everything about this cinnamon roll was absolutely amazing, but the best part was the icing. It was so light and velvety. I was inspired to create a cinnamon roll cupcake with a frosting that replicated the heavenly texture of this icing. And what better time of year for a cinnamon roll cupcake than fall?! So those of you who have been waiting for the recipe I referenced in that post many months ago, the wait is over! The recipe is here!
This dough is thicker than your normal cake or cupcake dough. It is much more similar to the dough of the cinnamon rolls you get out of the can. (YUM!) Because of this, I found it was easiest to put the dough in a large freezer bag and cut the corner off, swirling the dough into the cupcake liners. When making these, use all of the cinnamon mixture – don’t skimp!
The best part about these cupcakes is that you can have them for breakfast! I mean, if cinnamon rolls are acceptable, these cupcakes are too!