Cinnamon cupcakes with a hidden surprise, a croissant center topped with a cinnamon cream cheese frosting. A delicious new snickerdoodle mashup.
By Kathleen Siegle
Think of a soft snickerdoodle cookie combined with a buttery croissant, then smothered in cinnamon cream cheese frosting like a cinnamon roll. Best breakfast ever, right?
I ended up using pre-made croissant dough, but I’m in Dubai where everything is amazing. Even the store bought pastry dough is to die for. It wasn’t your typical Pillsbury crescent roll dough. This baked up crispy and buttery, just like the real deal. Homemade or not, use the croissant dough you choose.
- 1½ cups all-purpose unbleached flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeded and hull discarded
- ½ cup + 2 tablespoons milk
- croissant dough
- 1 8oz package of softened (full fat) cream cheese
- ¼ cup softened butter
- 1 tsp vanilla extract
- ½ teaspoon cinnamon
- 4 cups powdered sugar
- Set your oven to 350 F and line your cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one a time and mix well after each one. Add the vanilla bean seeds and vanilla extract and mix well.
- Mix in the flour in batches alternating between the milk. Start and end with the flour.
- Scoop the batter and fill the cupcake liners ? full and set aside.
- Lay out the croissant dough and cut into strips about ½ inch by 5 inches.
- Paint them with melted butter and sprinkle with cinnamon and sugar. Roll up into mini croissants and place in the cupcake batter.
- Bake for 20-22 minutes until the tops of the croissants are golden brown. Let cool before frosting.
- Beat the cream cheese, butter and vanilla until light and fluffy.
- Add in sugar one cup at a time and add a little cream if necessary.
- Add cinnamon and beat on high for 3 minutes until super light and fluffy.
I’m Kathleen and this is where I explore my sweet tooth and share it with you. I’m not gonna lie. Sweets make my heart flutter. Gooey chocolate chip cookies. Cupcakes with mile high frosting. I won’t even turn down fruit cake! Other things that make my heart flutter are my two beautiful children and of course my lovely husband. We’ve been married for almost 10 years and I can honestly say he’s my best friend. I love all things vintage, pretty, and retro and could spend hours lost in an antique shop. My newest venture is collecting vintage cookbooks. Are the recipes really as disgusting as the unappetizing photography? I remember using my mother’s “Cooky Book” by Betty Crocker circa 1963 when I was a wee one. I decorated those sugar cookie cut outs in a way only a mother could love. The memories of helping her bake in the kitchen will stay with me forever. I remember the smells, the love I felt, and of course the eating! So now I’m passing this hobby down to my little ones. A few things about me: I’m a super geek. I love Star Wars, Battle Star Galactica and all things Disney and Harry Potter. I Love Lucy is on at my house. At all times. Or at least in my little head. I listen to Christmas tunes all day every day from August to January. I have moved an average of 2.5 times per year in the last 10. We’re fancified carnies! I was in beauty pageants all through elementary school. I grow up on the street that Punky Brewster lived on. We were pals. I sometimes listen to 1920’s jazz while I shower. I’m a weirdo. I’m a full time massage therapist for Walt Disney World. And…I always cry when I laugh.