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–+ servings
cinnamon roll donuts

Cinnamon Roll Donuts

Damn, Spicy! @ www.damnspicy.com
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.
5 from 5 votes
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Prep Time 12 mins
Cook Time 8 mins
Total Time 20 mins
Course Donuts
Cuisine American
Servings 12 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

Make-Ahead Instructions: I wouldn't necessarily recommend making these ahead of time as the cinnamon glaze on top will become a bit opaque and the donuts will start absorbing some of it overtime. If you do make them ahead of time, please drizzle them with the powdered sugar-based icing right before serving.
Storing Instructions: 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.
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Keyword Baked Donuts, Cinnamon Donuts, Cinnamon Roll Donuts, Cinnamon Rolls
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