1. Set your oven to 350 F and line your cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one a time and mix well after each one. Add the vanilla bean seeds and vanilla extract and mix well.
5. Mix in the flour in batches alternating between the milk. Start and end with the flour.
6. Scoop the batter and fill the cupcake liners ? full and set aside.
7. Lay out the croissant dough and cut into strips about 1/2 inch by 5 inches.
8. Paint them with melted butter and sprinkle with cinnamon and sugar. Roll up into mini croissants and place in the cupcake batter.
9. Bake for 20-22 minutes until the tops of the croissants are golden brown. Let cool before frosting.

Cream Cheese Frosting

1. Beat the cream cheese, butter and vanilla until light and fluffy.
2. Add in sugar one cup at a time and add a little cream if necessary.
3. Add cinnamon and beat on high for 3 minutes until super light and fluffy.