Cinnamon Roll Donuts

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.

img_7939To 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.

img_7940 img_7941Stir 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.

img_7943Spoon a scant tablespoon of the topping into each well in the donut pan.

img_7942Pipe the batter over the topping, to about 3/4 of the way full. (Mine are mostly a bit over-full.)

img_7944I 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.

img_7946Let 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.

img_7947If 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.

img_7950 img_7952Give 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.

 

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Brunch, Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s