Topped with a layer of sticky and sweet cinnamon glaze and drizzled with icing, these Cinnamon Roll Donuts are soft, fluffy, and cozy, just like a batch of freshly-made cinnamon rolls. Ready in just 20 minutes, these donuts are simply addictive.
Cinnamon Roll Donuts
Hey guys! Today I’m sharing with you these Cinnamon Roll Donuts. Yes they’re baked but *NO* they’re not boring. Promise.
They have a delicious layer of cinnamon glaze on top which is actually baked along the donuts so it’s very quick and easy to make. It’s sticky, sweet, and perfectly cinnamon-y. It’s what gives these donuts their signature cinnamon roll flavor.
I used my master vanilla baked donuts recipe as a base which means they’re soft, fluffy, and moist. I promise they aren’t dry, crumbly, or uninteresting. They’re worth your time and I’m excited for you to try them because you’ll love them!
I also drizzled them with some good ole icing for some extra fun but you could definitely skip that if you aren’t big on icing or extra decorations.
Ingredients
- Butter. You’ll need this for the cinnamon glaze and the donut batter so make sure you have enough.
- Milk. Again, you’ll need this for the glaze layer and batter.
- Cornstarch as a thickening agent for the cinnamon glaze.
- Brown sugar for the glaze.
- Cinnamon for the glaze and batter.
- Vanilla extract. Again, for the glaze and batter.
- Flour. Use all-purpose flour for this recipe!
- White granulated sugar for the donut batter.
- Baking powder. This is your leavening agent.
- Salt for flavor.
- Eggs for structure.
- Powdered sugar for the powdered sugar-based icing, this is optional!
How to make Cinnamon Roll Donuts
Preheat the oven and grease a donut pan with non-stick spray or butter. I love this donut pan from Wilton because it’s non-stick and easy to clean but I still recommend greasing it for this specific donut recipe because we’re working with a sticky layer of melted sugar as a base.
Make the cinnamon glaze. Add the butter to a medium saucepan over medium-low heat. While the butter is melting, add the milk and cornstarch to a small bowl and stir until the cornstarch has dissolved completely. Add the milk mixture, brown sugar, and cinnamon to the saucepan and cook until the mixture is hot and almost simmering. It should be slightly thick and glossy. Remove from the heat and stir in the vanilla extract. Place a spoonful of glaze into each donut well to form an even layer of cinnamon glaze then set aside. Do this as soon as you remove the saucepan from the heat or the glaze will start to set!
Make the donut batter. Combine the flour, white granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Add the wet ingredients into the white ingredients and beat until just combined. Do not overmix.
Bake. Using a piping bag or just a spoon, fill the donut pan with your prepared donut batter. Fill each well until about 3/4 full or the batter may overflow. Bake until golden and set. Remove the donuts from the oven, allow them to cool down in the pan, then invert them onto a cooling rack and allow them to cool down completely before drizzling with icing (optional).
Prepare the icing. This is optional. Simply combine together the powdered sugar and milk until a rather thick, opaque icing starts forming. Use a piping bag or a spoon to drizzle the icing on your prepared donuts. If the icing is too thick for drizzling with a spoon, add more milk. Likewise, if it’s too liquid, simply add more sugar.
Can I make these ahead of time?
Yes but I wouldn’t necessarily recommend it as the cinnamon glaze on top will become a bit opaque and the donuts will start absorbing some of it.
If you do make them ahead of time, please drizzle them with the powdered sugar-based icing right before serving them.
How do you store Cinnamon Roll donuts?
Store them in an air-tight container at room temperature for up to 4-5 days. Please keep in mind that the cinnamon glaze will turn opaque and the donuts will absorb some of it overtime. If you drizzled the donuts with the powdered sugar icing, the donuts will soak it up almost completely.
HAPPY BAKING!! I hope you’ll love these delicious Cinnamon Roll Donuts recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More cozy recipes you’ll love:
Cinnamon Roll Donuts
Ingredients
For The Sticky Cinnamon Glaze
- 4 tbsp (60 g) unsalted butter
- 2 tsp milk
- 2 tsp cornstarch
- 2/4 cups (50 g) brown sugar
- 1-2 tsp ground cinnamon
- 1 tsp vanilla extract
For The Donut Batter
- 1 cup (125 g) all-purpose flour
- 2/3 cup (65 g) white granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg (use less if using freshly-grated)
- 1/4 tsp salt
- 1/4 cup + 2 tbsp (95 ml) milk (room temperature)
- 2 tbsp (30 g) unsalted butter (melted and slightly cooled)
- 1 egg (room temperature)
- 1 tsp vanilla extract
For The Icing (Optional)
- 1/4 cup (32 g) powdered sugar
- 1-2 tsp milk
Instructions
- Preheat the oven to 350F (180C) and grease a donut pan with non-stick spray or butter. I love this donut pan from Wilton because it's non-stick and easy to clean but I still recommend greasing it for this specific donut recipe because we're working with a sticky layer of melted sugar as a base.
- Make the cinnamon glaze. Add the butter to a medium saucepan over medium-low heat. While the butter is melting, add the milk and cornstarch to a small bowl and stir until the cornstarch has dissolved completely. Add the milk mixture, brown sugar, and cinnamon to the saucepan and cook until the mixture is hot and almost simmering. It should be slightly thick and glossy. Remove from the heat and stir in the vanilla extract. Place about 1 tbsp of glaze into each donut well to form an even layer of cinnamon glaze. Set aside. Do this as soon as you remove the saucepan from the heat or the glaze will start to set.
- Make the donut batter. Combine the flour, white granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Add the wet ingredients into the white ingredients and beat until just combined. Do not overmix this batter.
- Bake. Using a piping bag or just a spoon, fill the donut pan with your prepared donut batter. Fill each well until about 3/4 full or the batter may overflow. Bake for 8-10 minutes or until golden and set. Remove the donuts from the oven, allow them to cool down in the pan for about 5 minutes, then invert them onto a cooling rack and allow them to cool down completely before drizzling with icing (optional).
- Prepare the icing. This is optional. Simply combine together the powdered sugar and milk until a rather thick, opaque icing starts forming. Use a piping bag or a spoon to drizzle the icing on your prepared donuts. If the icing is too thick for drizzling with a spoon, add more milk. Likewise, if it's too liquid, simply add more sugar.
Notes
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Rebecca says
These donuts are super good! My family loved them, I will be making them again today!
Bianka says
YES!!! So happy to hear that your family loved these donuts!
Lexi says
I tried this today and they came out really well, thank you!
Bianka says
YAY!! So happy to hear that you loved these, Lexi!