Autumn Cinnamon Roll Cupcakes

Perfection (n): Fall weather breezing into your home, accompanied by the fragrance of homemade cinnamon rolls.

These aren’t just cinnamon rolls…They are gooey, apple-y, nutty, cinnamon-y, fall treats…made into individual cinnamon roll cupcakes.

Since my goal is to make these amazing sweet treats a tad bit better for us, I took this ‘traditional’ Paula Deen recipe and added a little healthy touch.

Autumn Cinnamon Roll Cupcakes

adapted from Paula Deen

Ingredients (Dough)

  • 1 cup skim milk
  • 1 7g package of dry active yeast
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 2 tablespoons unsalted butter, room temperature

Ingredients (Filling)

  • 3 tablespoons unsalted butter (melted)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup finely chopped apple (approximately one medium apple)
  • 1/4 cup raisins

Ingredients (Icing)

  • 1 cup powdered sugar
  • 2 tablespoons water


  1. Warm milk to about 100 degrees (should feel like a bath-tub water temperature)
  2. In your mixing bowl, add the milk, yeast and honey. Dissolve and let sit for 5 minutes.
  3. Add the salt and the all purpose flour and beat with a kneading with the dough hook for 2 minutes (remember the scrape down the sides occasionally).
  4. Then, beat in the egg and butter.
  5. Beat in the whole wheat flour, 1/4 cup at a time, beating well after each addition.
  6. Place the dough in a greased large bowl, cover and let it sit in a warm place for 40 minutes (or until doubled in size).
  7. While the dough is rising, make the filling by mixing the sugar, brown sugar, pecans, raisins and apples, and set aside.
  8. Roll the dough out to a 1/4″ thick rectangle.
  9. Brush with the butter.
  10. Spread the filling on the dough, leaving about an inch on each side.
  11. Roll the dough onto itself from the long side, making a really long log.
  12. Slice the dough into 12 even slices.
  13. Line the cupcake tin with liners and place a slice in each.
  14. Cover the cupcake tin with a towel and let rise in a warm place for about 40 minutes.
  15. Preheat oven to 350ยฐ.
  16. Bake for about 30 minutes or until golden brown.
  17. After cooled, mix up the icing. Feel free to use your best judgment in regards to the amount of water you add. Keep stirring it until it is the consistency you’d like.


  1. I have been CRAVING cinnamon rolls, and well, I LOVE fall. Gosh I wish I wasn’t sitting at work right now or I woud go start a batch fo these right now, they look perfect! Oh, and hooray for adding healthy bits here and there!!!!!

  2. These look delicious and oh so tempting in those little cupcake wrappers! What a nice vehicle for getting such gooey goodness straight to your tummy. Thanks for the healthy tweaks too. That makes these even better!

  3. Those are truly indulging. I canโ€™t resist eating of these tomorrow. I will bake some of these tomorrow. My husband will be angry because I should be on a diet. Lol. If someone stops me too eat this cupcakes I will kill him. Lol. Thanks for the recipe.

  4. Gracias por esta delicia, siempre quise una receta de pan con levadura en molde de mufins, y simular roles de canela me parece estupendo, los voy a preparar ya estoy ansiosa por hacerlos.

  5. Can you use just All Purpose Flour omitting the whole wheat? And can you use whole milk or 2% instead of skim milk?

    1. Hi Valerie, I apologize for my delay. Yes, you can use all all-purpose flour (you may have to add more if it’s too wet). You can also use whole or 2% milk in lieu of skim. Happy Baking!

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