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Cinnamon Roll Donuts with Cream Cheese Icing

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These baked cinnamon roll donuts combine the cozy flavor of cinnamon rolls with the ease and fun of donut-making. Topped with a rich cinnamon swirl and finished with smooth cream cheese icing, they’re perfect for breakfast, brunch, or a sweet treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18 donuts
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease donut pans with nonstick spray.
  2. Make the cinnamon topping: In a saucepan, melt the butter over medium heat. Stir in brown sugar, cinnamon, cornstarch, salt, and milk. Cook until just bubbling, then remove from heat and stir in vanilla. Spoon a small amount into each donut cavity and spread evenly.
  3. Make the donut batter: In a bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk egg, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients, mixing gently until just combined.
  4. Spoon batter over the cinnamon topping in each donut cavity, filling about ¾ full.
  5. Bake for 8–10 minutes, or until donuts spring back when lightly touched. Cool in pan for 5 minutes, then transfer to a wire rack. Spread any remaining topping from the pan over the donuts.
  6. Make the icing: Sift confectioners’ sugar into a bowl. Add cream cheese, 1 tablespoon milk, and vanilla. Beat until smooth, adding more milk as needed for drizzling consistency.
  7. Drizzle or pipe icing over warm or cooled donuts and serve.

Notes

  • Use full-fat buttermilk for extra richness.
  • Add chopped nuts to the cinnamon topping for added texture.
  • Store un-iced donuts in the freezer and frost just before serving.
  • Adjust icing consistency by varying the amount of milk.
  • A mini muffin pan can be used if you don’t have a donut pan.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-roll-donuts-with-cream-cheese-icing/