These baked cinnamon roll donuts bring together the cozy warmth of cinnamon rolls and the fun, easy shape of donuts. Soft, tender, and finished with a smooth cream cheese icing, they deliver classic bakery flavor without the time and effort of traditional yeast dough.

Why You’ll Love This Recipe

These donuts are baked, not fried, making them lighter while still incredibly satisfying. They’re packed with cinnamon flavor, easy to prepare with simple ingredients, and perfect for breakfast, brunch, or a sweet afternoon treat. The cream cheese icing adds just the right balance of tangy sweetness, and the recipe makes enough to share.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cinnamon topping
4 tablespoons unsalted butter
½ cup dark brown sugar, packed
1 tablespoon ground cinnamon
2 teaspoons cornstarch
1 pinch salt
2 teaspoons milk
1 teaspoon vanilla extract

For the donuts
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional)
½ teaspoon salt
1 large egg
1¼ cups reduced-fat buttermilk
2 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract

For the cream cheese icing
¼ cup confectioners’ sugar
2 tablespoons cream cheese, softened
1 to 2 tablespoons milk
½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Lightly grease donut pans with nonstick cooking spray.

To make the cinnamon topping, melt the butter in a small saucepan over medium heat. Add the brown sugar, cinnamon, cornstarch, salt, and milk. Whisk until smooth and combined. Heat until the mixture just begins to bubble, then remove from the heat and stir in the vanilla. Spoon a small amount of topping into each donut cavity and spread it evenly across the bottom.

For the donut batter, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate large bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth. Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix; a slightly lumpy batter is ideal.

Spoon the batter over the cinnamon topping, filling each donut cavity about three-quarters full. Bake for 8 to 10 minutes, or until the donuts spring back lightly when touched. Let them cool in the pan for 5 minutes, then carefully turn them out onto a wire rack. Any remaining cinnamon topping in the pan can be gently spread over the tops of the donuts.

To prepare the icing, sift the confectioners’ sugar into a bowl. Add the cream cheese, 1 tablespoon of milk, and vanilla. Beat until smooth and creamy, adding more milk as needed to reach a drizzleable consistency. Drizzle or pipe the icing over the warm or cooled donuts.

Servings and timing

This recipe makes approximately 18 donuts.
Preparation time: about 15 minutes
Baking time: 8 to 10 minutes per batch
Total time: about 30 minutes

Variations

For extra richness, use full-fat buttermilk instead of reduced-fat. You can add a pinch of cardamom to the batter for a warm, spiced twist. If you prefer a thicker glaze, reduce the milk in the icing and spread it instead of drizzling.

Storage/Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them gently in the microwave for 10 to 15 seconds. Add fresh icing if desired.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a mini muffin pan, adjusting the baking time slightly.

Are these donuts fried?

No, these donuts are baked, which makes them lighter and easier to prepare.

Can I make them ahead of time?

Yes, you can bake the donuts a day in advance and add the icing just before serving.

What if I don’t have buttermilk?

You can make a substitute by mixing 1¼ cups milk with 1 tablespoon lemon juice or vinegar and letting it sit for a few minutes.

Can I freeze these donuts?

The donuts freeze well without icing for up to 2 months. Thaw and ice before serving.

Why should I avoid overmixing the batter?

Overmixing can make the donuts dense instead of light and tender.

Can I use light cream cheese for the icing?

Yes, but full-fat cream cheese will give the smoothest and richest texture.

How do I know when the donuts are done?

They are done when they spring back lightly when touched and no longer look wet on top.

Can I add nuts to the topping?

Yes, finely chopped nuts can be added to the cinnamon topping for extra texture.

Is the nutmeg necessary?

No, it’s optional, but it adds extra warmth and depth to the flavor.

Conclusion

Cinnamon Roll Donuts with Cream Cheese Icing are the perfect blend of comfort and convenience. With their soft crumb, rich cinnamon swirl, and creamy glaze, they deliver bakery-style flavor in a simple, homemade form that’s sure to become a favorite.

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