How to make cinnamon roll doughnuts?

Whisk together all the dry ingredients. Set aside. Beat together the wet ingredients in a large bowl. Add the dry ingredients to the wet alternating with buttermilk. Mix until no or little bit streaks of flour remain. Pipe the batter into the greased donut pan. Bake for 10 minutes until golden brown. Allow to cool completely. In a small bowl, make the cream cheese glaze. Dunk donuts into the glaze and enjoy!

How to store baked donuts?

They are so irresistible that you’ll probably not have any leftovers. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days. You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just put them for a couple seconds.

Can I bake them in a muffin pan?

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

Cinnamon Roll Doughnuts

Description

These cinnamon roll doughnuts are soft, stuffed with brown sugar & cinnamon and dunked into cream cheese frosting just like you would like your cinnamon rolls to be. They’re the ideal busy Christmas morning breakfast and are so easy to make.

Ingredients

Scale

Cinnamon Donuts

125g (1 cup) all purpose flour, spooned and levelled
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg, at room temperature
67g (⅓ cup) dark brown sugar
60ml (¼ cup) buttermilk, at room temperature
60g (¼ cup) plain yogurt, at room temperature
28g (2 Tablespoons) unsalted butter, melted
1½ teaspoons pure vanilla extract

Cream cheese frosting

60g (¼ cup) block cream cheese, at room temperature
1 tablespoon heavy cream, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
125g (1 cup) powdered sugar, sifted

Instructions

Preheat oven to 350°F (177°C). Grease a doughnut pan with nonstick spray. Make sure you don’t have pools of spray gathered at the bottom. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
Add half of the dry ingredients into the wet ingredients along with half of the buttermilk and whisk until combined. Repeat until all dry ingredients and buttermilk are added, starting and ending with the flour. The batter will be thick. Don’t overmix, it’s okay if a few streaks of flour remain. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
Bake for 9-10 minutes or until the edges are golden brown. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
Bake the remaining donut batter and once baked, transfer to the wire rack. Cool donuts for at least 10 minutes before topping.
Using a hand mixer, cream the block cream cheese until completely smooth. Add in the vanilla and salt. Mix well. Sift in the powdered sugar and beat until combined.
Dunk the donuts into the cream cheese frosting and allow to coat generously.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Cinnamon Rolls, Christmas
Method: Baking
Cuisine: American

Keywords: cinnamon roll doughnuts, cinnamon rolls donuts, christmas breakfast, cinnamon roll doughnut, cinnamon rolls donut