These Cinnamon Roll Doughnuts are the perfect blend of two classic breakfast treats: cinnamon rolls and doughnuts. With a soft, fluffy interior and a sweet cinnamon glaze, these doughnuts are sure to be a hit for breakfast, brunch, or as a snack. They are quick to make, light on preparation, and deliver a deliciously sweet bite every time.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/2 tsp vanilla extract
- 2 tbsp butter, melted
- 1/4 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp cinnamon
Directions
- Preheat the oven to 350°F (175°C). Grease a doughnut pan with cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Spoon the batter into the greased doughnut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- While the doughnuts are cooling, make the glaze by mixing the powdered sugar, milk, and cinnamon in a small bowl until smooth.
- Once the doughnuts have cooled slightly, dip them into the glaze, coating them evenly.
- Serve warm and enjoy!
Servings and Timing
- Servings: 6 doughnuts
- Prep Time: 10 minutes
- Cooking Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Chocolate Glaze: Instead of cinnamon glaze, drizzle the doughnuts with a simple chocolate glaze made from powdered sugar, cocoa powder, and milk.
- Nutty Topping: Add chopped nuts, such as pecans or walnuts, to the glaze for added texture and flavor.
- Cinnamon Sugar Coating: After dipping the doughnuts in the glaze, roll them in cinnamon sugar for a traditional touch.
Storage/Reheating
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week.
- Reheating: To enjoy them warm again, microwave the doughnuts for 10-15 seconds.
10 FAQs
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but keep in mind it will affect the texture and flavor.
- Can I use buttermilk instead of regular milk? Yes, buttermilk will add a slight tanginess to the doughnuts and make them even more tender.
- Can I bake these doughnuts without a doughnut pan? If you don’t have a doughnut pan, you can bake the doughnuts in a muffin pan. They will turn out more like cinnamon rolls, but still delicious!
- Can I add raisins or other dried fruit to the batter? Yes, feel free to add raisins, dried cranberries, or other dried fruits to the batter for a variation.
- How do I know when the doughnuts are done baking? The doughnuts are done when a toothpick inserted into the center comes out clean, or when the edges are lightly golden.
- Can I make these ahead of time? Yes, you can prepare the doughnuts a day in advance and store them in an airtight container. Reheat them briefly in the microwave or oven before serving.
- Can I make the glaze ahead of time? Yes, the glaze can be made ahead of time and stored in the refrigerator. Let it come to room temperature before dipping the doughnuts.
- Can I freeze the doughnuts? Yes, these doughnuts can be frozen before glazing. Place them in an airtight container, and freeze for up to 1 month. Reheat in the microwave before glazing.
- Can I use non-dairy milk in this recipe? Yes, you can substitute non-dairy milk (such as almond milk or oat milk) in place of regular milk without affecting the doughnuts much.
- How can I make these doughnuts more indulgent? Add a dollop of whipped cream or a drizzle of caramel sauce over the glazed doughnuts for an extra treat!
Conclusion
These Cinnamon Roll Doughnuts are a delightful and easy-to-make treat that combines the best of both cinnamon rolls and doughnuts. Whether you’re looking for a quick breakfast, a brunch option, or something to enjoy with your afternoon coffee, these doughnuts are sure to impress. With their soft texture and sweet glaze, they offer the perfect balance of flavors that will leave you craving more.
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Cinnamon Roll Doughnuts Recipe
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
Description
These White Chocolate Peppermint Crunch Cookies are a festive treat that combines the sweetness of white chocolate chips with the refreshing, minty crunch of peppermint candies. Perfect for the holiday season or any time you’re craving a delicious, seasonal cookie!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until well combined.
- Fold in white chocolate chips and crushed peppermint candies.
- Drop spoonfuls of cookie dough onto prepared baking sheets and bake for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense peppermint flavor, increase the amount of crushed peppermint candies.
- You can substitute the white chocolate chips with semi-sweet chocolate chips for a different twist.
- Store cookies in an airtight container for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes