Freshly baked cinnamon roll doughnuts with a swirl of cinnamon sugar, drizzled with a sweet vanilla glaze, on a white plate.

Cinnamon Roll Doughnuts: A Two-in-One Breakfast Delight

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Introduction

Imagine the warm, spiced flavor of a classic cinnamon roll combined with the light, fluffy texture of a doughnut. These Cinnamon Roll Doughnuts are a delicious marriage of two breakfast favorites! Instead of deep-frying, we’ll bake these doughnuts to perfection, making them a healthier and easier-to-make option. Topped with a luscious cream cheese glaze, they’re the perfect treat for a cozy weekend morning or a special brunch.

Why You’ll Love These Cinnamon Roll Doughnuts

  • Fluffy & Light: We use a simple baking method that produces a tender, cake-like doughnut.
  • Warm, Spiced Flavor: The brown sugar and cinnamon swirl gives you all the nostalgic taste of a cinnamon roll.
  • No-Fuss Baking: No hot oil or messy frying required.
  • Cream Cheese Glaze: A tangy, sweet glaze that is the perfect finishing touch.
  • Quick & Easy: This recipe comes together in minutes, perfect for when you need a quick but special treat.

Ingredients

For the Doughnuts:

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • ¼ cup (60g) unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • ¼ cup (50g) packed brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, melted

For the Cream Cheese Glaze:

  • 4 ounces (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Equipment You’ll Need:

  • Doughnut pan
  • Large mixing bowls
  • Spatula
  • Whisk
  • Piping bag (optional, but recommended)

Instructions

Part 1: Make the Doughnut Batter

  • Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Lightly grease and flour a doughnut pan.
  • Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
  • Mix Together: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Part 2: Create the Swirl and Fill the Pan

  • Make the Cinnamon Swirl: In a small bowl, whisk together the brown sugar, cinnamon, and melted butter until it forms a thick paste.
  • Fill the Pan: Transfer the doughnut batter to a piping bag (or a resealable plastic bag with the corner snipped off). Pipe a thin layer of batter into each doughnut cavity, about half full.
  • Add the Swirl: Spoon a small amount of the cinnamon swirl mixture on top of the batter in a circle. Use a toothpick to gently swirl it into the batter.
  • Top with Batter: Pipe the remaining batter over the top to cover the cinnamon swirl completely.

Part 3: Bake and Glaze

  • Bake: Bake for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted comes out clean.
  • Cool: Let the doughnuts cool in the pan for 5 minutes before carefully transferring them to a wire rack.
  • Make the Glaze: While the doughnuts are cooling, make the glaze. In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, and beat until the glaze is smooth and creamy.
  • Glaze the Doughnuts: Once the doughnuts are completely cool, dip the tops into the cream cheese glaze or drizzle the glaze over them with a fork.

Storage and Essential Tips for the Best Cinnamon Roll Doughnuts

  • Don’t Overmix: Overmixing the batter will result in a tough, dense doughnut. A few lumps are perfectly fine.
  • Room Temperature Ingredients: Make sure your egg and buttermilk are at room temperature for a smooth, well-combined batter.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk until you reach the ½-cup line. Let it sit for 5 minutes.
  • Piping Bag: Using a piping bag makes filling the doughnut pan much cleaner and easier.
  • Storage: These doughnuts are best served fresh, but you can store them in an airtight container at room temperature for up to 2 days.

Share Your Sweet Creation!

Did you make a batch of these cinnamon roll doughnuts? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #CinnamonRollDoughnuts. What’s your favorite doughnut flavor?

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