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  • Writer's pictureAmanda MacGregor

Cinnamon Roll Cupcakes

Updated: Dec 12, 2021

Cinnamon roll cupcakes - amanda macgregor centineo - food allergy recipes


Cupcake batter:

  • 2 eggs

  • 1/2 cup (1 stick) butter, room temperature

  • 1 cup of sugar; cane or date sugar

  • 1/2 cup dairy-free milk

  • 2 cups unbleached all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 tablespoon oil; sunflower, canola, or olive

  • 1 teaspoon baking soda

Cinnamon Sugar Layer:

  • 1 tablespoon sugar; cane or date

  • 1 tablespoon cinnamon

  • 1 tablespoon almond milk


  • 1/2 cup cream cheese, softened

  • 1/4 cup butter, softened

  • 1 teaspoon maple syrup

  • 1 tablespoon dairy-free milk


  1. Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.

  2. In a medium-sized bowl or stand mixer, lightly beat eggs, butter, and sugar; mix until light and fluffy.

  3. Add milk, flour, vanilla, cinnamon, oil, and baking soda. Stir to combine. Beat for 2-minutes, until light and creamy.

  4. In a separate bowl, mix all of the ingredients together for the cinnamon sugar layer in a small bowl. Add to a baggie.

  5. Divide the mixture evenly between the cake papers. To add the cinnamon sugar layer, you’ll cut a small hole in the corner of the baggie. Then slowly swirl the mixture on top of each cupcake. I learned a little goes a long way because it expands! If needed, use a toothpick to help swirl the cinnamon on top of the cupcake batter.

  6. Bake for 22 minutes until risen and firm to touch. Allow cooling for a few minutes and then transfer to wire rack. Allow to fully cool before icing.

  7. Using a hand mixer, blend all the icing ingredients together until fluffy.

  8. Add to a piping bag and swirl the icing on top of the cooled cupcake. OPTIONAL: We also swirled the cinnamon-sugar mixture around the icing, as seen in the photo above.


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