Cinnamon Roll Donuts

Cinnamon rolls meet donuts for the ultimate dessert collab of two delicious treats! These pillowy-soft donuts are infused with warm buttery cinnamon goodness and perfectly glazed for an irresistible finish. They’re guaranteed to fill your kitchen with the sweetest most indulgent aroma!

I got the inspiration for this recipe from Krispy Kreme donuts because they sell cinnamon rolls on their menu except they are made with exactly the same dough as their original classic donuts. However, these are rolled and swirled with cinnamon sugar filling. I knew I had to recreate it at home and even better so let’s get into it!

Preparing the Filling

Before diving into the dough, let’s get our filling ready. In a small bowl, combine light brown sugar and cinnamon to taste. The butter will not get mixed in – it will be spread on directly to the rolled-out dough. Set this aside for later use.

Tip: Adjust the amount of cinnamon according to your taste preference. For a stronger cinnamon flavor, add more; for a milder taste, use less.

Making the Dough

Now, let’s turn our attention to the heart of our cinnamon roll donuts — the dough. In a large mixing bowl, combine warm whole milk with instant yeast. Whisk together well until fully dissolved and then add granulated white sugar, salt, softened butter, a room-temperature large egg, and all-purpose flour. The butter and egg help create a delicious brioche-like dough that is fluffy and full of rich flavor!

Tip: Make sure the milk is warm, not hot, to activate the yeast without killing it. To ensure it is alive, you can wait 10 minutes after combining the milk and yeast. If it bubbles and froths, the yeast is well and you can move forward with making the dough!

Use either a hook attachment and stand mixer or a trusty wooden spoon and rubber spatula to combine everything into a dough. Knead the dough for 3 to 4 minutes until it’s smooth and elastic. It will be a bit sticky but if it is TOO sticky, add 1 to 2 tablespoons of all-purpose flour. It will get less sticky as the dough rests and proofs.

Tip: If kneading by hand, it may take a bit longer than with a mixer. Be patient and enjoy the process.

Once your dough is ready, transfer it to an oiled bowl, cover it, and let it rise in a warm place until it doubles in size, about 1 to 1 1/2 hours.

Tip: To speed up the rising process, place the dough in a lightly warmed oven (turned off) or near a warm stovetop. If it is a cold day, I set the oven to warm at 100 to 150°F and then turn it off once the dough is ready to go in and proof.

Preparing the Icing

While your dough is rising, let’s whip up the icing. In a wide bowl, whisk together powdered sugar, whole milk, and vanilla extract until you have a smooth and creamy mixture. You can also use half and half or heavy cream. Even water will do! But my favorite is using whole milk.

Tip: Adjust the consistency of the icing by adding more powdered sugar for a thicker icing or more milk for a thinner consistency.

Shaping and Frying

Once your dough has risen beautifully, it’s time to shape and fry our cinnamon roll donuts. On a floured surface, roll out the dough into a large rectangle, about 1/2 an inch thick. Spread the prepared cinnamon sugar filling evenly over the dough, then tightly roll it up into a log. Pinch the ends together tightly and cut the log into slices, about 3/4 inch thick.

Tip: Use a sharp knife or dental floss for clean cuts without squishing the dough. Dental floss will give you the most perfect cuts!

Now, it’s frying time! Heat your oil to a temperature of around 325°F to 350°F. Fry the donuts in batches, making sure not to overcrowd the pan. If you notice any of the rolls unraveling, you may need to use a toothpick to keep them secure while frying. Just poke it starting on the seam side and push it into the center through all the layers. Cook them until they’re beautifully golden on both sides, then transfer them to a wire rack to drain any excess oil.

If it is your first time frying donuts, I have a method that really helps with the rising and frying process. Cut parchment paper into squares, about slightly larger than the size of a donut. Once the cinnamon rolls are cut and shaped, place each one on a parchment paper square and transfer to a baking tray. Cover and let it proof and then once it is time for frying, you can transfer the donut with the parchment paper square directly into the oil. Flip over so the donut touches the oil and the parchment paper will peel right off.

Tip: Monitor the oil temperature closely to prevent the donuts from burning or becoming too greasy. Some of the filling will ooze out from the rolls, it is bound to happen so don’t worry too much about it!

Finishing Touches

Once your donuts have cooled slightly, it’s time to give them their final touches. If your icing has hardened, pop it in the microwave for a few seconds to soften it up. Then, dunk each donut into the icing, letting any excess drip off before returning them to the wire rack to set.

Tip: For extra flair, sprinkle some additional cinnamon on top of the icing before it sets.

After the icing has hardened to the touch, your cinnamon roll donuts are ready to be devoured! Serve them warm for the ultimate indulgent experience.

Tip: These donuts are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days. Just give them a quick zap in the microwave for 10 seconds to refresh them before serving.

There you have it — a foolproof recipe for creating irresistible cinnamon roll donuts that will have your taste buds singing with joy. So, gather your ingredients, roll up your sleeves, and get ready to treat yourself to a little slice of cinnamon-spiced heaven!

Craving More Dessert? Try These Recipes Out!

• Strawberry Cheesecake Samosas
• Smores Brownie Bites
• Baklawa Croissants
• Creme Brulee Donuts
• Biscoff Rice Krispies Treats

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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