Sunday, January 17, 2016

Cinnamon Roll Cup Cakes

Who doesn't love Cinna-bon with their piped in cinnamon smell! My figure doesn't!  Just looking through the partition, I gain 5 lbs! These cinnamon buns are a compromise. I made the cupcake batter from scratch and used reduced fat Pillsbury cinnamon rolls. To cut down on sugar, you can use a sugar substitute.These are a great morning treat for the whole family. It doesn't take a lot of time to make the batter either! Save the frosting that comes in the package for the topping.

Cinnamon Roll Cup Cakes (16 cup cakes)

2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter melted
1 1/2 c. sugar
3/4 c. butter
2 eggs
2 tsp. vanilla
1 1/4 c. buttermilk
1 pkg. reduced fat Pillsbury Cinnamon Rolls

Pre heat the oven to 350.  If you don't have buttermilk, make your own. Mix the milk with one tablespoon of vinegar. Let sit for a few minutes. In a bowl add all of the dry ingredients and give a mix. Add the wet and mix for 2 minutes more until combined. Use an ice cream scooper to get uniform muffins. (See I did learn something from Mrs. Fields!)
Bake for 10 minutes. Meanwhile, take the cinnamon rolls and cut down the middle! Take the cup cakes out of the oven and place one of the halved muffins over each of the cup cakes. Bake for another 10 minutes. Remove from the oven and cool for one to two minutes. Spread the frosting from the frosting packet over each cup cake. Eat hot!

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