Best Cinnamon Roll Cupcakes With Cream Cheese Frosting And Pecans Recipes

CINNAMON ROLL CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F with a rack in the center, and line a standard muffin pan with 12 cupcake liners.
• Warm the milk in the microwave or on the stove until it is 105-110°F and sprinkle the yeast on top. Set aside for about five minutes.
• In a large mixing bowl, or the bowl of a stand mixer, add the flour, sugar, cornstarch, baking soda, and salt. Whisk until combined.
• In a medium bowl, whisk together the melted butter and ricotta until combined. Then add the eggs and continue mixing until incorporated.
• Add the butter mixture into the bowl with the dry ingredients and mix on medium until combined. Stir the yeast into the milk and add it into the bowl. Continue mixing on medium until a smooth uniform batter forms.
• In a small bowl, mix together the cinnamon and brown sugar with a fork. Slowly, add in the milk, while stirring, until it forms into a paste with similar texture to the batter.
• Use an ice cream scoop or large spoon to add the prepared cupcake liners with the batter, about ¾ of the way full. Add about 1-1½ tsp of the cinnamon paste, and use a butter knife to create a swirl in each cupcake.
• Bake 20-25 min, until a toothpick comes out clean of each cupcake. Let them cool in the pan until you can handle them. Then remove from the pan and cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixer bowl, and mix on low until smooth and combined. Add in the sugar 1 cup at a time, full incorporating each batch. If needed, add milk slowly to make the frosting smoother. When done, a dollop of frosting should hold it's shape fairly well, but the tip may curl over.
• Add the frosting to a piping bag with a large star tip. Frost each cooled cupcake, and then dust with cinnamon. Serve immediately for the best taste.

CINNABON® CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
• Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
• Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
• Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
• Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
• Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
• Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
• Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
• Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
• When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
• In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
• NOTE: The use of the delay timer is not recommended for this recipe.

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.