Cinnamon Roll Donuts

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5 from 6 votes

Soft homemade cinnamon rolls in the shape of donuts with a quick and easy vanilla glaze.

Prep Time

30 mins

Cook Time

20 mins

Additional Time

2 hrs

Servings: 12 donuts

Calories: 244 kcal

Course: Dessert, Brunch

Cuisine: American

Ingredients

Ingredients for Cinnamon Roll Donut Dough

3 cups Strong white bread flour
⅔ cup milk or semi-skimmed, warmed to 113°F (45C, 2%
2¼ teaspoon dry active yeast
1 teaspoon salt
1 teaspoon ground cinnamon
¼ cup light brown sugar firmly packed, muscovado
2 egg
¼ cup butter softened at room temperature, plus extra to grease bowl, unsalted

Ingredients for Cinnamon Roll Filling

2 tablespoon butter softened at room temperature, unsalted
¼ cup light brown sugar firmly packed, muscovado
1 tablespoon ground cinnamon

Ingredients for Vanilla Donut Glaze

1 cup powdered sugar or confectioner's sugar or icing sugar
2 tablespoon milk or semi-skimmed, 2%
1 teaspoon vanilla extract

Instructions

Cup of Yum

Begin by sprinkling the yeast over the warmed milk. Add 1 teaspoon of the brown sugar and stir together. Allow this to sit for 10 minutes until foamy.
Meanwhile, add the flour, remaining brown sugar, salt and cinnamon to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
Once the yeast is active and frothy, add this to the dry ingredients, followed immediately by the two eggs and the softened butter. Turn the mixer on to a medium low setting and allow to knead for about 15 minutes until it forms a dough that is pulling itself away from the sides of the bowl.
While the dough is kneading, grease a mixing bowl with extra butter.
When the dough has finished kneading, scrape this into the greased bowl and cover with plastic wrap. Place in a warm place for 90 minutes to proof, until doubled in size.
Once proofed, knock the dough back and turn out onto a lightly floured work surface. Stretch the dough into a rectangular shape and then roll out to about 18" by 12".
Spread softened butter over the surface of the dough.
Mix brown sugar and cinnamon together and sprinkle this over the butter. Pat this into the dough lightly with your hands to help it adhere and then fold the dough in half to sandwich the filling (creating an 18" by 6" rectangle).
Using a dough cutter or sharp knife, trim the ends so that these are straight and then divide into 12 equal strips (each about 6" long).
Twist each strip individually and then bring the ends together to pinch and form a ring. Place each into a donut mould in a donut baking tray. Repeat until you have all 12 donuts.
Allow these to sit on the counter for a short second proof of about 30 minutes while you preheat the oven to 350°F (175C/155C Fan).
When ready, bake in the centre of the preheated oven for about 15 minutes until risen and beginning to go golden on top.
Remove from the oven and allow to cool in the tray for about 15 minutes while you make your glaze.

Glazing Cinnamon Dough Donuts

Stir together the ingredients for the glaze in a small bowl until you have a smooth thin frosting.
Once the donuts are have cooled enough to handle easily, remove these from the trays. The top of the donut will be the part that was shaped in the donut tray (so the bottom while baking). Dunk these tops into the prepared glaze and/or drizzle as desired.

Notes

See blog post for more tips as well as video of preparing and shaping the dough.

Nutrition Information

Calories 244kcal (12%) Carbohydrates 40.7g (14%) Protein 6g (12%) Fat 6.8g (10%) Saturated Fat 3.8g (19%) Cholesterol 43mg (14%) Sodium 252mg (11%) Potassium 49mg (1%) Fiber 1.5g (6%) Sugar 17.2g (34%) Calcium 41mg (4%)

Nutrition Facts

Serving: 12 donuts

Amount Per Serving

Calories 244

% Daily Value*

Calories	244kcal	12%
Carbohydrates	40.7g	14%
Protein	6g	12%
Fat	6.8g	10%
Saturated Fat	3.8g	19%
Cholesterol	43mg	14%
Sodium	252mg	11%
Potassium	49mg	1%
Fiber	1.5g	6%
Sugar	17.2g	34%
Calcium	41mg	4%

* Percent Daily Values are based on a 2,000 calorie diet.