Continuing my trend of winning my boss over, she thought she didn’t like cinnamon until these donuts changed her mind! They’re a great texture, and very cinnamon-y with the great cinnamon topping!

Ingredients:

Topping:

• 1/4 cup unsalted butter
• 4 teaspoons cinnamon
• 1/2 cup + 2 tablespoons dark brown sugar
• 2 teaspoons whole milk
• 2 teaspoons corn starch
• 2 teaspoons vanilla

Batter:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 pinch salt
• 3/4 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon vegetable oil

Glaze:

• 1/2 cup powdered sugar
• 2-4 tablespoons heavy cream
• 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture.

Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner. I find this easiest to do by putting the ziplock in a flower vase with the top of the bag folded down over the edges to hold it up.

Spoon a scant tablespoon of the topping into each well in the donut pan.

Pipe the batter over the topping, to about 3/4 of the way full. (Mine are mostly a bit over-full.)

I put one donut pan on a foil-lined baking sheet, and put that one on the bottom, and was glad I had done so, as a little bit of the cinnamon topping mixture leaked out the sides and was caught on the pan. Bake 10-12 minutes, or until the top springs back slightly when pressed.

Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. Again, I recommend doing this over some foil, as some of the cinnamon topping may leak through the rack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.

Give the glaze a little while to set up, and these are great to bring to a pot luck!

Cinnamon Roll Donuts

From Sprinkle Some Sugar.

Topping:

• 1/4 cup unsalted butter
• 4 teaspoons cinnamon
• 1/2 cup + 2 tablespoons dark brown sugar
• 2 teaspoons whole milk
• 2 teaspoons corn starch
• 2 teaspoons vanilla

Batter:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 pinch salt
• 3/4 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon vegetable oil

Glaze:

• 1/2 cup powdered sugar
• 2-4 tablespoons heavy cream
• 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture. Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner.

Spoon a scant tablespoon of the topping into each well in the donut pan, and then pipe the batter over the topping, to about 3/4 of the way full. Bake 10-12 minutes, or until the top springs back slightly when pressed.

Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.