Cinnamon Roll Donuts (Baked!)
User Reviews
5
Cinnamon Roll Donuts (Baked!)
Description
The recipe starts by mixing the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg—then combining wet ingredients including eggs, brown sugar, milk, yogurt, melted butter, and vanilla. The batter is mixed just until combined, piped into a mini donut pan, and baked at 350°F until the donuts just spring back to the touch, preserving a soft texture.
Once cooled, a glaze made from powdered sugar, vanilla, and milk is prepared. Part of this glaze is separated and thinned with cinnamon for a secondary icing that adds a spiced layer of sweetness on top. The donuts are dipped first in the vanilla glaze, then drizzled or dipped again in the cinnamon icing, creating an appealing coating reminiscent of a cinnamon roll’s flavor without rolling or frosting layers.
This baked approach offers a softer, less greasy donut with the comforting flavors of cinnamon, nutmeg, and brown sugar. They can be made in multiple batches using the same greased pan without needing to re-spray between batches.
Ingredients
- 2 cups flour , sifted and spooned into the cup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 egg large
- 2/3 cup light brown sugar packed
- 1/2 cup milk
- 1/2 cup yogurt
- 4 tablespoons butter melted, unsalted
- 1 tablespoons vanilla extract
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 1/2 tablespoons milk , divided
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Spray baking spray on a mini donut pan. We are going to use this pan three times, but I only sprayed it once and it was totally fine.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Add the egg, brown sugar, milk, yogurt, melted butter and vanilla into a second bowl and whisk until combined.
- Combine the wet and dry ingredients until just combined.
- Add to a large ziploc bag and cut a tiny bit off the bottom corner.
- Pipe into the donut wells, 1/2 to 2/3 full.
- Bake for eight minutes, until it just barely springs back when touched.
- Let cool on a tray and make the next batch.
- Once they are all cooled add the powdered sugar, vanilla and 2 tablespoons of milk to a small bowl. Mix well.
- Separate about 2 tablespoons of the icing and add the cinnamon and add to a small ziploc bag. This cinnamon icing should be a bit thinner, so add in a tiny bit of water/milk if needed.
- Dip the donut tops into the glaze and put on tray.
- When all dipped, add the cinnamon icing over the donuts to make the cinnamon roll effect.
Notes
- The donut batter is piped into the pan via a cut corner of a zip-top bag for easy shaping without mess.
- One coating of baking spray on the donut pan is sufficient even for multiple baking batches.
- Adjust cinnamon icing thickness with a small amount of water or milk to achieve a smooth drizzle.
- Donuts are baked at 350°F for about 8 minutes until they just spring back, avoiding overbaking for optimal softness.
- The recipe was adapted from Sally's Baking Addiction for accuracy in flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36donuts
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 88mg | 4% |
| Potassium | 49mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 65IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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