Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
6 -7 donuts
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Calories
227 kcal
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze
Description
The Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze feature a simple batter blending flour, sugars, baking powder, cinnamon, buttermilk, egg, vanilla, and melted butter. The combination creates a soft and moist donut base with subtle warmth from the cinnamon. The donuts bake covered in a donut pan until springy to the touch rather than browned, preserving tenderness. The glaze, made from powdered sugar, softened cream cheese, vanilla, cinnamon, and milk, is whisked to a supple consistency and used to coat the donuts once slightly cooled.
This recipe's texture is light and cakey, balancing the gentle cinnamon flavor with a creamy vanilla tang in the glaze. The donuts can be served fresh for a morning treat or an afternoon indulgence with coffee or tea. The baked method keeps cleanup easy compared to frying.
Using a piping bag or spoon helps fill the pan evenly, ensuring even baking. Slightly underbaking can keep the donuts tender, as they continue to set once removed from the oven. The glaze should be prepared while the donuts bake or cool so it is ready to dip them shortly after removal.
Ingredients
Donuts
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon add more if you like cinnamon or want a stronger ‘cinnamon bun’ taste
- ½ teaspoon salt optional and to taste
- 6 tablespoons buttermilk
- 1 egg large
- ½ teaspoon vanilla extract
- 1 tablespoon butter melted, unsalted
Vanilla Cream Cheese Glaze
- ½ confectioners’ sugar cup+
- 1 to 2 tablespoons cream cheese softened
- ½ teaspoon vanilla extract
- ¼ cinnamon teaspoon+
- milk Half & Half, Cream, Heavy Cream, vegan milk, splash
Instructions
- Donuts – Pre-heat oven to 325 degrees and lightly grease or spray a Nonstick 6-Cavity Donut Pan with cooking spray. Or, use a muffin pan.
- In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt.
- Add buttermilk, egg, vanilla and melted butter. Whisk to combine.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon (my preference).
- Bake 8 to 11 minutes, or until doughnuts spring back when touched are are set. Donuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes.
- Vanilla Cream Cheese Glaze – While donuts are baking or cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, with a small splash milk. Whisk to combine, adding the milk as necessary, until desired consistency is achieved.
- Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temp for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-7 donuts
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 227kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 44mg | 15% |
| Sodium | 292mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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