Cinnamon Roll Doughnuts
A baked old-fashioned doughnut swirled with a cinnamon and brown sugar filling and topped with a sticky cream cheese glaze, this is the kind of doughnut that will have people saying, “wow.” Yields 13 doughnuts
Servings Prep Time
13doughnuts 15minutes
Cook Time
8-10minutes
Servings Prep Time
13doughnuts 15minutes
Cook Time
8-10minutes
Ingredients
Cinnamon Swirl
Cinnamon Roll Doughnuts
Cream Cheese Glaze
Instructions
Cinnamon Swirl
  1. 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.
  2. Add the light brown sugar and the 1 tsp cinnamon to the brown butter and stir until mixed completely. Set aside.
Cinnamon Roll Doughnuts
  1. 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.
  2. 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.
  3. 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)
  4. 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).
  5. 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.
  6. 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.
Cream Cheese Glaze
  1. 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.
  2. 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.
Recipe Notes

* 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.

Share this: