Cinnamon Roll Cupcakes

It's all about wowing the people in my husband's shop. It makes me feel good to get so many compliments about the yummy treats I make for them, and they've even started making requests. I even got paid to make Pizza Cupcakes, but that's another post! I saw these on-where else-Pinterest and since I love cinnamon rolls, I wanted to try it. I'll show you how I made them but I'll also include a link to the original recipe since I had to deviate from it to suit the supplies I had. Let's see 'em!

Yum, right? These would be awesome for breakfast!

What you'll need:

2 packages Rhodes Frozen Cinnamon Rolls

8 oz pkg cream cheese

1 stick (8 tbsp) butter, at room temperature

4 c. powdered sugar

2 tsp pure vanilla

Preparation:

1. Leave the rolls sitting out for 1-2 hours, or until pliable enough to stuff into cupcakes tins.

2. Line cupcake tins with foil liners and spray with non-stick spray (you will need to do this, otherwise the rolls with stick badly to the liner.)

3. When rolls are soft enough put one in each tin (you might have to mash them a little, but they'll fit in there.)

4. Cover the cupcake tins and set them in a warm place to rise for about 40 minutes, until they're double in size.

5. Preheat oven to 350.

6. After rising, bake rolls for about 20 minutes or until tops are golden brown. They will rise more and overflow the tins, but that's ok!

7. When you take them out of the oven, glaze them almost immediately! You want the glaze to run down into all the cracks and crevices of the roll.

8. Garnish is option, but I added chopped pecans and a sprinkling of cinnamon sugar.

For glaze:

1. Whip butter until it's lighter in color.

2. Add cream cheese and whip again, until light.

3. Add powdered sugar one cup at a time, whipping each time

4. Set aside until ready to use.

Original recipe: http://www.justgetoffyourbuttandbake.com/?p=4563