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Cinnamon Roll Donut Recipe

These Baked Cinnamon Roll Donuts taste exactly like a cinnamon roll! They have a delicious cinnamon donut base that's layered with a brown-sugar cinnamon mixture, and are topped with a rich, decadent cream cheese icing.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 9 donuts
Calories 229kcal
Cost $5

Ingredients

brown sugar cinnamon filling

  • 3 tablespoon light brown sugar packed
  • 1 teaspoon cinnamon

donuts

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • cup light brown sugar, packed
  • 1 large egg
  • ¼ cup milk at room temperature
  • ¼ cup plain greek yogurt at room temperature
  • teaspoon vanilla extract
  • 2 tablespoon unsalted butter melted

cream cheese icing

  • 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.

Make 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

  • Don't overfill the donut pan- Overfilling the donut pan can cause your donuts to rise and spill out over the tops- trust me, I've done it a million times. Try to fill your donut mold ½ way or just a little more.
  • Every oven is different- be sure to watch your donuts carefully in order to not over bake (or under bake). I also tested this recipe using silicone donut molds, baking times may vary for metal pans. I also put my donut molds onto a baking sheet while baking.
  • Warm them up for a true cinnamon roll experience- nothing is better than a warm cinnamon roll, so pop one of these bad boys in the microwave for a few seconds to enjoy it warm!

Nutrition

Calories: 229kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 253mg | Potassium: 68mg | Fiber: 1g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg