This cinnamon roll cupcake recipe uses canned cinnamon rolls as the base, and they're made even better by soaking them in heavy cream and butter to add moisture and fluff! Top them with my favorite cream cheese frosting and a small piece of white chocolate cinnamon roll bark for an adorable dessert.
Add vanilla extract (and cinnamon, if including). Now reduce the mixer speed to low and gradually add powdered sugar. Turn up the speed to high and beat until frosting forms stiff peaks.
Taste test – if you want it sweeter, add more powdered sugar. If you want less cream cheese flavor and more vanilla, add a little more vanilla extract.
For best results, place the frosting in the fridge for 10-15 minutes before frosting your baked goods. This allows it to cool down and thicken, which allows for easier piping and spreading.
Transfer frosting to a piping bag fitted with your preferred piping tip, and frost each cinnamon roll generously. Top with a small piece of white chocolate cinnamon roll bark for a cute decoration, and enjoy!
White chocolate cinnamon roll bark pieces
Notes
White chocolate cinnamon roll bark decoration: I topped mine with little pieces of white chocolate cinnamon roll bark, which I think makes for an adorable decoration. If you'd like to do the same, I'd suggest making a quarter-batch of the recipe you see in that post.Storage: Since we're using a dairy-based frosting, you'll want to store the cupcakes in an airtight container in the fridge for up to 3 days. However, if you want to wait to frost them, you can store leftover unfrosted cinnamon rolls in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for 2 months.