Cinnamon roll

Creamy cinnamon roll Cupcakes: Prep time 45 min. 

2/3 cup butter

2 eggs

 2 1/2 cups all purpose flour,

2 1/2 tsp baking powder

1/2 tsp salt

 3/4 cup packed brown sugar

 1/3 cup finely chopped pecans

2 tsp ground cinnamon

1 3/4 cups granulated sugar

1 1/2 tsp vanilla

1 1/4 cups milk

 Stir (not beat) together flour, baking powder, and salt. In small bowl stir together brown sugar, pecans and cinnamon. Set aside. In a mixing bowl mix beat butter with an electric mixer on medium to high speed for 30 sec. Gradually add the sugar about 1/4 cup at a time, beating on med speed until combined, scraping sides of bowl. Beat once more until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Batter may look curdled. Will yield 2 dozens. Spoon about 3/4s full in each cup, sprinkle a tsp of the cinnamon mixture swirl with a spoon or spatula then sprinkle more on top. Bake 18 min on pre-heated 350 deg F. Cream with butter cream frosting and top with walnuts or whatever nut you prefer.


Butter cream frosting: 3/4 cup butter (softened), 6 cups powdered sugar, 1/3 cup milk, 2 tsp vanilla (or almond or any extract the recipe requires). Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat in milk until frosting reaches spreading consistency. Makes 4 cups.