Cinnamon Roll Cupcakes

Our son, who has decided to practice parenting on me, thinks that irregardless of the imminent arrival of the  Lacanche oven that I should cook and post recipes to the blog, NOW.   It's just his hunger speaking so I've decided to compromise and post these photos and recipe from my cooking past.
   

I'm not much of a baker.  It's not because I can't, it's just because I lack enthusiasm for baked goods.  This means that I don't put my heart and soul into baking and consequently the results are half-baked.  Ha, ha, ha.  It is the art and joy of cooking that makes a cook a cook.  


My husband, who adores cakes, cookies, pies, sugar sprinkled paper and muffins, has always been disappointed in my attitude and so lives for the days when we're hosting a party and I am forced to bake something. 



We hosted a Gospel Brunch for 40 earlier this year in Senegal.  The interesting part of the menu was:


Bloody Marys
Screw Drivers
Mimosas


Deviled Eggs
French Baked Ham
Rare Roast Beef
Vegetable Strata
Sausage and Cheese Strata
Oven Roasted Potatoes, 
Green Bean Casserole
Tropical Fruit Salad


I save all my menus.  


I baked 2 kinds of muffins (one was cranberry and the other was Lemon Poppy Seed), pound cake and cinnamon roll cupcakes.   The muffins and pound cake were boringly predictable but I liked the way the cinnamon roll cupcakes looked.


We were lucky to have a professional gospel singer  working at the Embassy as administrative assistant to the Deputy Chief of Mission.  In her spare time, she works with a Senegalese choir  from one of the local churches, teaching them everything from spirituals to urban gospel.  The joint was jumping!   The crowd was a mix of Americans, Senegalese and third-country nationals.   Everyone enjoyed the music which was inspirational, in a secular, gospel-like way.   Whatever I mean.  


The cupcakes.  Just for you, my son.


CINNAMON ROLL CUPCAKES (lafujimama.com)


2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast

1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened

1. 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.

2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).

3. 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 (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.

4. Roll dough into a 12×22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls (I use a length of dental floss–works like a charm!).

5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.

6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting (or else the frosting will melt and slide off).

Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups sifted confectioners’ sugar
2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.