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Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans

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Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 18
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If you'd always wished that cinnamon rolls were eaten at every meal of the day, you'll rejoice at this clever new way to bring the tastiness of breakfast into a delightful cupcake recipe.
By Paula Jones
Updated Oct 29, 2012

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.
  • 2
    Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon cinnamon sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect.
  • 3
    Bake about 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4
    Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans.

Tips from the Betty Crocker Kitchens

  • tip 1
    Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
  • tip 2
    If you do not have a decorating bag, you can use a resealable freezer or food-storage plastic bag. Simply snip a small opening at one bottom corner of the bag before piping frosting.
  • tip 3
    If you prefer, you can substitute any nut of your choice for the pecans or omit them altogether.

Nutrition

Nutrition Facts are not available for this recipe
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