Cinnamon Roll Cupcakes

It's been a pretty rainy and miserable week. Not to mention, it's getting pretty chilly. I think it's safe to say, it's gonna be a cold fall in Pennsylvania! So, I'm getting myself prepped. Hoodies, warm blankets and tea. Check, check, check. But there's something else about cold weather that I love...! The ooey, gooey warm desserts that come along with it.

As you all know, I'm a sucker for cinnamon. I think it's like powdered autumn in a pretty, little bottle. And when it's combined with some warmy and gooey...Ooooh! Don't get me started! So naturally, I absolutely love cinnamon rolls. But I haven't had them in a while actually! My cupboards have been lacking yeast for a while now, so unfortunately, no cinnamon rolls for poor 'ol Lyndsay. But don't worry, I'm not gonna give up so easily.

It's time to get excited.
Because here we have a mix of cinnamon rolls AND cupcakes.

Non-edible Materials:

Cupcake tins.
Cupcake papers.

Edible Materials:

1 3/4 cups of all-purpose flour.
1 1/2 teaspoons of baking powder.
1/2 teaspoon of salt.
1 1/2 sticks of softened, unsalted butter.
1/2 cup of sugar.
1 large egg.
1 large egg yolk.
1 1/2 teaspoons of vanilla extract.
3/4 cups of whole milk.
2 tablespoons of ground cinnamon
3/4 cup of packed, light brown sugar.

Time to get messy!

1. Preheat the oven to 375 degrees.
2. In a small, tupperware bowl, mix the brown sugar and cinnamon together using a fork.
3. Sift together the flour, baking powder and salt.
4. Beat together the sugar and butter in an electric mixer until fluffy, then add the egg and vanilla.
5. Slowly pour in your flour mixture, alternating with milk, at a low speed.
6. Line your cupcake pan with foils.
7. Scoop in enough batter to cover the bottom of each foil, then sprinkle about a teaspoon of the cinnamon mixture on top. Using a toothpick, swirl the cinnamon mixture through the batter.
8. Now add more batter on top. It should be about half way full.
9. Bake them for 15-20 minutes, until golden brown.
10. Let them cool for about 20 minutes.

11. Now, it's time to make a glaze! In a small bowl, stir together 2/3 cups of powdered sugar, 2 1/2 teaspoons of warm water and 1/4 teaspoon of vanilla extract. Add extra water if necessary. Continue stirring until smooth. Now, add 2 teaspoons of your left over cinnamon mixture, and stir in.

12.Now it's time to decorate. Sprinkle some of the cinnamon mixture on top of the warm cupcakes. Now, with a spoon, drizzle the glaze over your cupcakes.
13. Voila! You now have a delicious treat to snack on.