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Home » Breakfast » Cinnamon Roll Donuts

Cinnamon Roll Donuts

20 June, 2016 by Tara 18 Comments

Cinnamon Roll Donuts recipe for Secret Recipe Club! Baked cinnamon doughnuts are covered in a cinnamon sugar coating and drizzled with a sweet glaze. 

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Two Cinnamon Roll Donuts on a wooden board next to a glaze covered whisk with more doughnuts in the background on a copper round wire rack next to baked doughnut pans.

Secret Recipe Club

Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes three group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified Monday reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

Secret Recipe Club Banner- The Secret Recipe Club: Cook. Bake. Blog. & Share. next to three white chef hats.

This month I was assigned to Cook with Sara. Sara lives in the Midwestern part of the US and has been cooking since a young age. Her interest grew by watching her mother in the kitchen. On her blog, Sara shares old and new family-friendly recipes with everyday ingredients. I decided on her Cinnamon Roll Donuts immediately when I saw them, but also pinned her Avocado Strawberry Spinach Salad, Double Coconut Muffins, Caramelized Peach and Brie Quesadillas, and Bistro Mac & Cheese for later.

Cinnamon Roll Donuts

Aerial view of Cinnamon Roll Donuts. Two doughnuts are on a wooden board with a wire whisk next to metal baked doughnut pans. The other doughnuts are on a copper wire rack.

These Cinnamon Roll Donuts have the amazing cinnamon roll flavor with only a fraction of the work. No yeast, no rolling, no rise times- just a delicious baked donut with a cinnamon brown sugar topping and powdered sugar glaze. I divided the mixture between these two baked doughnut pans (on Amazon). If you are only using one pan, be sure to clean out any excess topping thoroughly before re-greasing and refilling with the next batch. Any leftover topping will burn during the second baking time.

The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 2/3 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary. 

It hasn’t happened to me (yet), but others have commented that the topping may bubble over and make a mess of the oven. Place the donut pan on a rimmed cookie sheet just in case to catch anything. If you happen to have any extra topping, it can be swirled into the batter right before baking.

Bake until puffed and barely golden. The tops should spring back when lightly touched. Allow the doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. These Cinnamon Roll Donuts are best within a few hours of baking.

Looking for more cinnamon-based recipes?

Try my Kanelsnegle (Danish Cinnamon Rolls), Maple Cinnamon Latte, and Cinnamon Brown Sugar Toaster Pastries. 

Here is what everyone else made from Group C:

  • Garlic Chicken with Polenta from My Wholefood Family
  • Strawberry Vanilla Smoothie from Sew You Think You Can Cook
  • Cocoa Spiced Almonds from Dessert Before Dinner
  • Baked Duck Eggs in Portobello Caps from Natural Noshing
  • Cookie Butter Granola from The Big Sweet Tooth
  • Brownie Cake with Strawberries from Where is My Spoon
  • No Bake Turtle Walnut Brownies from Cooking with Traci
  • Rocky Road Brownies from Savory Moments
  • Whole Wheat Yorkshire Pudding from Simple and Savory
  • Asian-Style Slaw from Join Us, Pull Up a Chair
  • Blueberry Baked French Toast from Cook with Sara
  • Salted Caramel Apple Pie from Making Miracles
  • Pizza Buns from Fantastical Sharing of Recipes
  • Gnocchi with Roasted Sweet Potatoes and Garlic Cream Sauce from Loving Life

Three stacked Cinnamon Roll Donuts on a wooden board.

Cinnamon Roll Donuts Recipe

Adapted from Cook with Sara

Print Pin

Cinnamon Roll Donuts

Cinnamon Roll Donuts recipe for Secret Recipe Club! Baked cinnamon doughnuts are covered in a cinnamon sugar coating and drizzled with a sweet glaze. 
Course Breakfast
Cuisine American
Keyword baked doughnut, breakfast, cinnamon, cinnamon roll, donut, doughnut
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 10 Doughnuts

Ingredients

Cinnamon Topping:

  • 2 tablespoons unsalted butter
  • 5 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cornstarch
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract

Doughnuts:

  • 1 1/2 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch salt
  • 2/3 cup buttermilk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk or heavy cream

Instructions

  • Preheat oven to 350˚F. Grease two baked doughnut pans.

To make the cinnamon topping:

  • In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar, cinnamon, cornstarch, and milk. Once it has almost come to a boil, remove from heat and whisk in vanilla extract.
  • Pour around 1 tablespoon of the cinnamon topping into each cavity of the greased doughnut pan.

To make the batter:

  • In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the buttermilk, eggs, vegetable oil, and vanilla extract. Pipe or spoon the batter into the cavities of the pan over the cinnamon topping about 2/3-3/4 full.
  • Bake in preheated oven until lightly golden and the doughnut springs back with touched, 10-12 minutes. Allow to cool in pan 5-10 minutes before transferring to wire rack to cool to room temperature. A small spoon or knife around the edges will help release them (be careful not to scratch the pan).

To make the glaze:

  • In a small bowl, whisk the milk into the powdered sugar until smooth. If too thin, add more powdered sugar. If too thick, add a little more milk. Drizzle the glaze over the cooled doughnuts and serve after it sets slightly.

Related

Filed Under: Breakfast Tagged With: breakfast, cinnamon, cinnamon roll, donut, doughnut

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Reader Interactions

Comments

  1. Amy (Savory Moments)

    20 June, 2016 at 7:28 am

    Oh yum – what a decadent and delicious recipe! Nice SRC pick!

    Reply
  2. Patricia @ Grab a Plate

    20 June, 2016 at 9:53 am

    I think I might try these this morning! They look fab and sound sooo good with so much less work than regular donuts! Yum!

    Reply
  3. sara

    20 June, 2016 at 10:10 am

    I am so glad you liked these. I had your blog this month, too! Too funny. And we both made breakfast things!

    Reply
  4. oureatinghabits

    20 June, 2016 at 9:50 am

    What cute little donuts! love your heart pan!

    Reply
  5. Sarah E.

    20 June, 2016 at 4:03 pm

    Love the combination of two breakfast goodies!! They look divine!

    Reply
  6. Anne

    20 June, 2016 at 4:52 pm

    These look sooo good. I love cinnamon

    Reply
  7. Sarah @ Champagne Tastes

    20 June, 2016 at 7:33 pm

    Oh man.. These look DELICIOUS!! I wish I was eating one right now.. Yum. Also I’m super jealous of your heart pan 🙂

    Reply
  8. Lisa | Garlic + Zest

    20 June, 2016 at 8:14 pm

    That’s such a fun idea! And these little cinnamon rolls are irresistible! How do I join that club?

    Reply
  9. Steph @ Steph in Thyme

    20 June, 2016 at 7:24 pm

    What gorgeous donuts! I need a heart shaped donut pan in my life!

    Reply
  10. Sarah

    20 June, 2016 at 8:22 pm

    This is genius…why didn’t I think of this??? It’s the best of every breakfast favorite, all in one delicious, hand-held bite! Can’t wait to make a batch! 🙂

    Reply
  11. Adina

    21 June, 2016 at 2:23 am

    Wonderful looking donuts. They would make a great breakfast for me now. 🙂

    Reply
  12. Rafeeda@The Big Sweet Tooth

    21 June, 2016 at 5:08 am

    What a delicious choice! Looks absolutely lipsmacking…

    Reply
  13. Susan @ My Wholefood Family

    21 June, 2016 at 3:23 am

    Oh boy these look delicious and way too easy to make! Love the heart shape 🙂

    Reply
  14. heather @ join us, pull up a chair

    21 June, 2016 at 6:36 pm

    Oh wow these look really good. I’ve been itching to make donuts lately and this might be the recipe I use.

    Reply
  15. Karly

    21 June, 2016 at 8:07 pm

    Oh, you stop it right now. You have me drooling like an absolute maniac over here. Like, cinnamon roll donuts!? AND they’re baked. Pure genius.

    Reply
  16. lk529

    22 June, 2016 at 12:25 am

    You know I’m all over these!

    Reply
  17. Sophie

    22 June, 2016 at 3:56 am

    I can’t believe how easy they are to make! I love cinnamon rolls and have always made them the old fashioned way. But these make it a breeze to get the same great taste.Thanks Tara!

    Reply
  18. Karen

    4 July, 2016 at 2:41 pm

    Those look delicious! Now I need a heart shaped donut pan! =/

    Reply

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