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’ve always loved the idea of hybrid desserts or dessert mash-ups. There’s of course the coveted cronut, the cruffin (burglars even broke in and stole the recipe!), and also the Brookie.
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.
Cinnamon and Cream Cheese Snickerdoodle Cupcakes
- Total Time: 47 minutes
- Yield: 12 cupcakes
Description
Cinnamon cupcakes with a hidden surprise, a croissant center topped with a cinnamon cream cheese frosting. A delicious new snickerdoodle mashup. Adapted from Sprinkle Bakes
Ingredients
Crupcakes
- 1 1/2 cups (360 ml) all-purpose unbleached flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 6 tbsp (90 ml) butter, softened
- 3/4 cup (180 ml) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 vanilla bean, seeded and hull discarded
- 1/2 cup + 2 tbsp (150 ml) milk
- croissant dough
Cream Cheese Frosting
- 1 8oz (225 g) package of softened (full fat) cream cheese
- 1/4 cup (60 ml) softened butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 4 cups (960 ml) powdered sugar
Instructions
- 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 1/2 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.
Cream Cheese 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.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
Frequently Asked Questions
Can I use homemade croissant dough instead of store-bought?
Yes, you can use homemade croissant dough if you prefer, just ensure it has a buttery and flaky texture similar to the store-bought variety.
What type of cream cheese should I use for the frosting?
You can use regular cream cheese for the frosting, but make sure it’s softened to room temperature for easy mixing.
How do I achieve the best cinnamon flavor in the frosting?
For the best cinnamon flavor, use a high-quality ground cinnamon and mix it thoroughly with the cream cheese and butter until well incorporated.
If You Liked This Recipe, You’ll Love These
- Carrot Sheet Cake with Cream Cheese Frosting
- Spring Strawberry Cupcakes
- Cinnamon and Nectarine Crumble
- Lemon Cream Cake: Light, Buttery, and Irresistible
