As some of you might know, I got married earlier this year so this our first Christmas together. I was so excited that I started decorating the week of Thanksgiving! I know that many people are against early celebrations but I just couldn’t wait to get started! When it comes to decorating, I always lean towards classic white lights and snow dusted decorations. Snowmen are my favorite. Here are some photos of our home as we celebrate today:
How are you spending your Christmas morning? What are your traditions? Do you do a big pancake breakfast after opening presents? Does everyone wear matching pajamas? Do you read a special Christmas story together?
I am sharing this recipe today because it takes the yummy tradition of enjoying big gooey cinnamon rolls and makes them easy to munch on while opening presents on Christmas morning. All the cinnamon and sugar with less mess! How brilliant is that? This is an adapted recipe from Better Homes & Gardens.
Cinnamon Roll Cupcakes
Cinnamon Roll Ingredients
Cinnamon Roll Directions
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. Preheat oven to 350.
- In a medium bowl stir together flour, baking powder, and salt.
- In a small bowl stir together brown sugar and cinnamon. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
- Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
- Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Store cupcakes in the refrigerator.
Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches desired consistency. I like to make it more of a liquid consistency to get the gorgeous drips of icing that I love on cinnamon rolls.
Merry Christmas to all of you from the Sweet Tea Sweetie!