You know that moment when you bite into a warm cinnamon roll and think, “This would be even better if it was portable?” That’s exactly what happened to me one lazy Sunday morning, and that’s how these cinnamon roll donuts were born! They’ve got all the cozy cinnamon-sugar swirls you love, but in a soft, bake-at-home donut form. My secret? A generous dollop of cream cheese icing that melts just slightly when you drizzle it over the warm donuts. Trust me, your family will go wild for these – mine practically inhales them straight off the cooling rack!
Why You’ll Love These Cinnamon Roll Donuts
Oh, where do I even start? These little beauties are the answer to every breakfast dilemma you’ve ever had. Here’s why they’re downright irresistible:
- Bakery magic at home – That perfect swirl of cinnamon sugar? That melt-in-your-mouth cream cheese icing? You’d swear these came from a fancy pastry shop, but nope – just your cozy kitchen.
- Faster than waiting in line – No yeast, no proofing, no waiting around. From bowl to cooling rack in under 30 minutes (if you can resist eating them warm!).
- That cinnamon-cream cheese romance – The spicy-sweet filling dances with the tangy icing in every bite. It’s a flavor combo that never gets old.
I make these when I need a guaranteed smile – they’re that good.
Ingredients for Cinnamon Roll Donuts
Here’s everything you’ll need to make these dreamy donuts – and trust me, precise measurements matter here. I learned that the hard way when my first batch came out more like hockey pucks than fluffy treats!
- For the filling: 3 tbsp light brown sugar (packed tight – really press it into that measuring spoon!), 1 tsp cinnamon (I use Saigon cinnamon for extra warmth)
- For the donuts: 1 cup all-purpose flour (spooned and leveled, no packing!), 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt, ¾ tsp cinnamon, ⅓ cup packed light brown sugar (again, packed firmly!), 1 large egg (room temperature – cold eggs make dense donuts), ¼ cup milk (room temp), ¼ cup plain Greek yogurt (room temp – this keeps them tender), 1½ tsp vanilla extract, 2 tbsp unsalted butter (melted then cooled slightly – hot butter cooks the eggs!)
- For the icing: 3 oz cream cheese (softened to room temp – no lumps!), 2 tbsp unsalted butter (softened), 1 cup powdered sugar (sifted if it’s clumpy), ½ tsp vanilla extract, 1 tbsp milk (start with ½ tbsp and add more as needed)
See those “room temperature” notes? They’re not suggestions – they’re the difference between good donuts and “oh-my-goodness” donuts!
Equipment Needed for Cinnamon Roll Donuts
Don’t stress – you probably have most of this already! Here’s what you’ll need:
- Donut molds (silicone or metal – I love my silicone ones for easy release!)
- Mixing bowls (one large, one medium – or just wash one between steps if you’re like me and hate dishes)
- Electric mixer (for the icing – though a strong arm and whisk work in a pinch!)
- Piping bag or ziploc (for neat batter filling, but a spoon works fine if you’re feeling lazy)
That’s it! No fancy gadgets needed for these beauties.
How to Make Cinnamon Roll Donuts
Okay, let’s get to the fun part – making these glorious cinnamon roll donuts! I’ll walk you through each step, just like I’m right there in the kitchen with you. Don’t worry if you’ve never made donuts before – this recipe is foolproof (and I should know, because I’ve made every mistake possible with it!).
Preparing the Cinnamon Sugar Filling
First things first – that magical cinnamon swirl! In a small bowl, mix together your brown sugar and cinnamon until they’re completely combined. Here’s my trick: I like to use my fingers to really work the cinnamon into the sugar – it helps prevent clumping and ensures every bite has that perfect spice kick. You’ll need about 1½ teaspoons of this mixture for each donut, so don’t go sprinkling it all on the first one (yes, I’ve done that too). Set this aside while you prepare the batter – it’ll be waiting to create those beautiful cinnamon pockets in your donuts.
Mixing the Donut Batter
Now, for the main event! In a large bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Don’t skip the whisking – we want these dry ingredients to be fully incorporated. In another bowl, whisk together the brown sugar, egg, milk, yogurt, and vanilla until smooth. Here’s where patience pays off: slowly add your cooled melted butter while whisking constantly – this prevents the butter from cooking the egg and keeps the batter light.
Now, gently fold the wet ingredients into the dry ingredients. I mean gently – mix just until you don’t see flour streaks anymore. Overmixing makes tough donuts, and nobody wants that! The batter will be thick but spoonable – perfect for piping into your molds.
Assembling and Baking
Here comes the fun part! If you’re using a piping bag (or my lazy version – a ziploc bag with the corner snipped), fill it about halfway with batter. Pipe just enough batter to cover the bottom of each mold – about ¼ full. Now, sprinkle that glorious cinnamon sugar mixture evenly over each one (remember, 1½ tsp per donut!). Top with more batter until each mold is about half full – trust me, they’ll rise beautifully, and overfilling just makes a mess.
Bake for 10-12 minutes until they’re golden and spring back when lightly touched. Let them cool in the molds for 5 minutes – I know it’s hard to wait, but this prevents them from breaking. Then transfer to a wire rack to cool completely before icing. The hardest part? Not eating them all before the icing goes on! Check out more inspiration on Pinterest.
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Cinnamon Roll Donuts Recipe: Heavenly Swirls You’ll Crave
- Total Time: 27 minutes
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Delicious cinnamon roll donuts with a brown sugar cinnamon filling and cream cheese icing.
Ingredients
- 3 tablespoon light brown sugar packed
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ⅓ cup light brown sugar, packed
- 1 large egg
- ¼ cup milk at room temperature
- ¼ cup plain greek yogurt at room temperature
- 1½ teaspoon vanilla extract
- 2 tablespoon unsalted butter melted
- 3 oz cream cheese at room temperature
- 2 tablespoon unsalted butter at room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350° F. Spray donut molds with nonstick spray and set aside.
- Make the donut filling by mixing together the brown sugar and cinnamon in a small bowl. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the brown sugar, egg, milk, yogurt, and vanilla. Add in the cooled melted butter and mix until all combined. Pour this mixture into the dry ingredients, and mix until just combined. Scoop this mixture into a large ziploc bag to pipe into the donut molds. You could also just spoon the batter into the molds if you prefer.
- Fill the donut mold ¼ full with batter. Sprinkle 1½ teaspoon of brown sugar cinnamon filling over each donut, and then add more batter on top to fill the donut molds about half-way full. If you only have 1 donut mold, just save some batter/filling for a second batch. Don’t overfill the donuts because they rise while baking.
- If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
- Bake for 10-12 minutes until golden brown on top. Transfer the donut molds to a wire rack and allow them to cool inside the donut molds for about 5 minutes. Carefully take the donuts out of the mold and allow them to cool before icing.
- Using an electric mixer, beat the cream cheese and butter together until light and fluffy. You can do this by hand but it’ll take a little extra elbow grease. Add in the cup of powdered sugar a little bit at a time. Once it comes together, beat for another 1-2 minutes. Add in the vanilla and a ½ tablespoon of milk to start. Mix until smooth. If it seems too thick still, add the other ½ tablespoon of milk.
- You can either dip the tops of the donuts straight into the icing or use a knife to spread the icing onto the donuts. I dipped mine and it worked perfectly! If your icing is thin, you might need to dip them twice.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the donuts light and fluffy.
- Allow donuts to cool completely before icing to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg