Cinnamon Roll Cupcakes

Hmmm...what did I do on Saturday? Pretty much nothing. Plus, I made some Cinnamon Roll Cupcakes. Therefore I was about .01 percent productive! Yes! Victory!

Just kidding. I had planned to take it easy Saturday because I am in tech for a show this week and will be getting home really late. I needed my beauty rest.

So Spice and I pretty much rocked out on the couch all day long and watched some excellent television. Might I interest you in some True Blood or My So Called Life on DVD? Anyone? Well, it was awesome.

While I was baking, Spice decided to do a little home improvement. I was impressed with her productivity. Unfortunately it was an epic fail and a trip to Home Depot may be in our future. Bummer...

These little guys were an excellent addition to the day of Sugar does nothing. They are pretty much cinnamon rolls in a cupcake liner, but how cute is that idea?! They were perfectly proportioned and very portable. I was able to take them to the theater on Sunday to share with my cast mates. They now love me....or so I hope!

Cinnamon Roll Cupcakes
BeanTown Baker

1 packet dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
1 teaspoon alt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt and other 1/4 cup granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners and lightly spray over the top of them with cooking spray.

Roll dough into a 12 by 22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. You may have to unroll and re-roll in order for the dough to fit in the cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency had been reached.