Cinnamon Roll Donuts

My kids have some friends that come over almost every weekend and stay the night.  They are sweet kids and we love having them around.  When all the kids wake up, the first thing one of the girls asks is “what are you going to make us for breakfast?”

The other day they were over and my response to her question was “how abotu pancakes?”  She looked at me like I just sprouted a third eye.  Her response?  She said “but I can eat pancakes at home.”  Ha!  I took that as a compliment and decided to make something delicious and “not something they could get at home” for breakfast.  We decided on these Cinnamon Roll Donuts.

 

Cinnamon Roll Donuts
For the donuts:
* 1 cup flour
* 1/4 cup plus 2 tablespoons white sugar
* 1 teaspoon baking powder
* 1/8 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 cup plus 2 tablespoons tablespoons buttermilk (or regular milk with a teaspoon of white vinegar added)
* 1 egg, beaten
* 1/2 teaspoon vanilla
* 1 1/2 teaspoons vegetable oil
For the cinnamon topping:
* 2 tablespoons butter
* 2 teaspoons cinnamon
* 5 tablespoons brown sugar
* 1 teaspoon milk
* 1 teaspoon cornstarch
* 1 teaspoon vanilla
For the glaze:
* 1/4 cup powdered sugar
* 1 tablespoon plus 2 teaspoons heavy cream or milk
Preheat the oven to 325 degrees.
To make the cinnamon topping:
Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla.
Pour the cinnamon topping evenly into each well of your well greased donut pan.

 

To make the donuts:
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, stir together the butter milk, egg, and oil.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Drop spoonfuls of the batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and cooked through.

 

Remove from the oven and cool in the pan for two minutes before transferring to a wire rack. Note – when I did this, I lost most of the cinnamon glaze (because it stayed in the pan.)  I think I would cool the donuts for about 15 minutes, at least, before taking them out of the pan.

 

For the second batch, I spread some of the glaze on top of the cooled donuts to add more (since so much fell off.)  It worked great!
To make the glaze:
Whisk together the powdered sugar and cream until smooth. Spoon into a baggie and cut off a small corner of the bag. Pipe the glaze onto the donuts.  This works best if the donuts are cool because then it’ doesn’t drip off =o)

 

They were wonderful and the kids loved them.  Soft, cinnamon-y and delicious!

 

Enjoy!
 
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Comments

  1. They look really delicious

  2. Erin,
    These look so good. Thanks so much for sharing with Wednesday’s Adorned From Above.
    Have a great week.
    Debi and Charly

  3. Another pan I need to purchase! These look delicious.

  4. Made these this afternoon when school got out early. They were a HUGE hit! Thanks for sharing!