It's been sO lOng.......but nOw CinnamOn rOoll cupcakes :)

I've been away so long ......had so many woek, I got sick, but nOw, I'm back with all the recipes I haven't posted.......sO fOr nOw let's start w/ this amaziing cinnamOn rOll cupcakes :D

Cinnammon Roll Cupcakes 


  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups  All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

cinnamon filling

  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons  All-Purpose Flour
  • 2 teaspoons milk, to brush on dough
  • 1/2 cup os silvered almond
  • 1/2 cup of coconut flakes
1) First, make the dough. If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons in the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, lightly grease two 9" round cake pans.
5) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It’s a nice, soft dough, and pats out easily.
6) To make the filling, whisk together the sugar, cinnamon, and flour.
7) Brush the dough lightly with milk.
8) Sprinkle the filling evenly over the dough, covering the entire surface.
9) Roll the dough into a log the long way; it'll stretch to about 20" long as you roll.
10) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
11) Space eight rolls in each of the prepared muffin tins . Flatten them gently Cover the pans, and let the rolls rise till they're noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.

12) While the rolls are rising, preheat the oven to 375°F.
13) Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
These are sO amazing themselfes, but I topped them with a cinnamOn frosting :
Cinnamon Frosting:
I modify the recipe from the amazing site of Cupcake project
  • 8 oz cream cheese, room temperature
  • 1/4 C (half stick) butter, room temperature
  • 1 t vanilla extract
  • 1 1/2 tsp cinnamon (add more to taste)
  • 4 cups  powdered sugar (add more or less to make it a stiffness that you like)
  1. Mix cream cheese and butter well.
  2. Add vanilla and cinnamon.
  3. Add powdered sugar.

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