What happens when you take one glorious breakfast treat–such as the cinnamon roll–and mix it with another–say…a doughnut (or donut)? You get these Cinnamon Roll Doughnuts. An old-fashioned sour cream doughnut base with that touch of nutmeg, some added cinnamon, and a brown butter, cinnamon, and brown sugar swirl folded throughout. Top it all with a sticky cream cheese glaze and you basically won’t be able to keep your hands off of these guys.
I think I’ve said this before, but the best part about a baked doughnut is just how quickly you can go from mixing to the oven to fully baked. They only take two bowls and bake in under ten minutes. Why are we not just whipping up a batch of these every day?! (Besides the obvious diet reasons…to be fair, these are baked and they do use Greek yogurt in place of sour cream, so that has to make them a little bit better for you, right?).
Let’s talk about this glaze for a second. For one thing, cream cheese icing/frosting will always be better than regular icing. You can disagree with me, but unless it’s for reasons where you actually cannot have any dairy, you’d be wrong. Cream cheese adds a tang and a creaminess that just seems to elevate cake-y goods. It adds a bit of depth rather than just sweetness.
As I’ve mentioned, the glaze on these doughnuts is sticky. It’s meant to me reminiscent of those sticky cinnamon rolls, glazed while still warm. There’s always a moment where a cinnamon roll gets too hard: the icing crusts over, the dough gets tough, and even when you reheat them, they’re just never the same. (Unless you make your own, then maybe you can avoid this tragedy. If you’re picking up a can from the grocery store for a quick fix, however, then you probably know what I’m talking about). These Cinnamon Roll Doughnuts stay soft when you store them in an airtight container, and the glaze doesn’t get hard and crusty.
I worked from home on Tuesday and could not get these out of my mind, to the point that I debated seeing whether I could make a batch during my lunch break (this was sadly halted when I got home from the grocery store and realized I forgot to buy yogurt). Despite my forgetfulness, you can easily whip up a dozen of these in less than an hour and have them ready to eat as you sip on an afternoon cup of coffee or tea. Trust me, you’ll want to make them whenever you can!
| Prep Time | 15 minutes |
| Cook Time | 8-10 minutes |
| Servings |
doughnuts
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- 1/4 cup brown butter (1/4 cup prior to melting/browning)
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 3 cups all purpose flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup butter melted and cooled
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 cup non-fat, plain Greek yogurt (or sour cream if you prefer)
- 2 Tbsp brown butter (2 Tbsp prior to melting/browning), cooled to room temp
- 3 oz cream cheese softened to room temperature
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 2-3 Tbsp milk
- 1 tsp meringue powder *optional
Ingredients
Cinnamon Swirl
Cinnamon Roll Doughnuts
Cream Cheese Glaze
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- Make the brown butter: Slice the butter into even squares and line them up along the bottom of a large saucepan (preferably with a light-colored bottom). Over medium heat, melt the butter occasionally stirring or swirling the pan as it melts. Once melted, the butter will begin to foam. Allow it to foam for about five minutes, continuing to swirl or stir occasionally as it foams.* You'll notice in the center that the butter is beginning to turn a darker color and it'll give off a nutty smell. Remove from the heat and continue to stir for 15 seconds. Transfer to a small bowl and allow to cool for about 10 minutes.
- Add the light brown sugar and the 1 tsp cinnamon to the brown butter and stir until mixed completely. Set aside.
- Place an oven rack in the middle and preheat the oven to 400°F. Spray a full-sized doughnut pan (6-doughnuts) with non-stick spray or oil. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and 1/4 tsp ground cinnamon. Set aside.
- In a large bowl, whisk together the butter, vegetable oil, and granulated sugar until light and fluffy. This should only take about 1 minute. Add in the eggs, one at a time, mixing until fully combined after each addition. Whisk in 1 tsp vanilla extract and mix until fully combined.
- Add 1/3 of the dry ingredients to the large bowl, and using either a wooden spoon or a spatula, stir until combined. Add 1/2 of the nonfat Greek yogurt and mix until fully incorporated. Repeat, ending with the dry ingredients, and mix until the batter just comes together. (It will be thick)
- Slowly add in the Cinnamon Swirl mix a little bit at a time. Use a spatula to cut through the batter, creating a swirl instead of mixing it in. You want to see the lines of cinnamon running through the doughnut--you don't want to completely combine it with the batter. (I only used about 3/4 of what I made).
- Using a piping bag with the tip cut off so that the batter comes out thick, or with a spoon, fill the cavities of the doughnut pan until about 3/4 of the way full.
- Bake for 8-10 minutes, until the doughnuts spring back at the touch. Remove from the oven and allow to cool slightly before turning out onto a wire rack. Wipe the doughnut pan and spray again before baking the second half of the batter.
- While the doughnuts are cooling, make the glaze: Whisk together the butter and cream cheese until fully combined. Add in the 1/2 tsp of vanilla extract. Add in the powdered sugar. Add in the milk 1 Tbsp at a time until you reach a thick, but dippable, consistency. If you choose to add meringue powder, add it now.
- Dip the top (or if you're like me, the less smooth, larger bottom side) of the doughnuts into the glaze and allow to set lined up on a wire rack or a piece of wax paper.
* I like to use a bit of meringue powder in my cream cheese frosting and glazes to help it set up a bit.
The glaze on these is a bit sticky and never fully dries. If you're planning on freezing or saving some of these doughnuts for later, freeze them unglazed and dip into the cream cheese glaze prior to serving.