Cinnamon Roll Donuts are the best of both breakfast worlds. These fluffy baked donuts are flavored with cinnamon, topped with a brown sugar cinnamon streusel, and drizzled with cream cheese icing.
Ingredients for Cinnamon Roll Donuts
Ingredients for cinnamon donuts:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Light brown sugar. Brown sugar adds flavor and a softer texture to the final product.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking powder. Baking powder will help the baked donuts to rise.
- Ground Cinnamon. This will add extra flavoring to the donut base.
- Full-fat sour cream. Sour cream will make the donuts extra moist and fluffy.
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
Ingredients for streusel:
- Flour. See above note.
- Brown sugar. See above note.
- Ground Cinnamon. See above note.
- Unsalted butter. See above note.
Ingredients for cream cheese icing:
- Cream cheese. The cream cheese needs to be very soft in order to create a smooth icing.
- Powdered sugar. This will give structure and sweetness to the icing.
- Milk. This will thin out the icing and make it easier to pipe.
How to make Cinnamon Roll Donuts
Brown Sugar and Cinnamon Streusel
Step 1: In a small bowl combine all of the ingredients and use clean hands or a fork to break up the butter. The streusel should look like wet sand.
Cinnamon Baked Donuts
STEP 1: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set it aside.
STEP 3: In a separate bowl mix the wet ingredients.
STEP 4: Gently fold the wet ingredients into the dry ingredients until they are well combined. The batter will be thick.
STEP 5: Spoon or pipe the batter into your molds and fill them up about 3/4 of the way to the top. There should be plenty of room for the streusel.
Step 6: Sprinkle the streusel over the top of each donut. Add your desired amount.
STEP 7: Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
STEP 7: Remove from the oven and let the baked donuts cool in the molds until cool enough to remove. Then cool the donuts completely before icing.
Cream Cheese Icing
Step 1: Combine all of the ingredients in a small bowl and mix until smooth. Add more milk if too thick.
Step 2: Use a piping bag or a fork to drizzle the icing over each donut.
Can I make baked donuts ahead of time?
I WOULDN’T RECOMMEND IT. Donuts are best eaten the same day that they are made.
You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter), and then bake the donuts when you are ready to eat them.
More donut recipes
- Chocolate Glazed Donuts– A fluffy vanilla donut base topped with a rich chocolate ganache glaze.
- Coffee Baked Donuts– Soft and moist baked donuts flavored with coffee and topped with a sweet coffee glaze.
- Old-Fashioned Baked Donuts– Classic baked donuts topped with a vanilla glaze.
- Lemon Sugar Baked Donuts– Fluffy lemon donuts rolled in lemon-zest infused sugar.
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Cinnamon Roll Donuts
- 3 tablespoons (22 grams) all-purpose flour
- 2 tablespoons (26 grams) light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 tablespoon (14 grams) unsalted butter softened
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (107 grams) light brown sugar packed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup (114 grams) full-fat sour cream
- 2 1/2 tablespoons (35 grams) unsalted butter melted
- 1 large egg
- 2 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- In a small bowl combine all of the ingredients and use clean hands or a fork to break up the butter. The streusel should look like wet sand.
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder, and cinnamon.
- In a separate bowl mix the wet ingredients, make sure the melted butter has cooled or it will curdle the sour cream and cook the egg.
- Gently fold the wet ingredients into the dry ingredients until they are well combined. The dough will be much thicker than you think it will be, so don’t be alarmed. Also, be sure not to overmix your dough or your baked donuts will be tough.
- Spoon or pipe the batter into your molds and fill them up to the top. If you’re using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven.
- Sprinkle the streusel over the top of each donut.
- Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
- Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool completely before icing.
- Combine all of the ingredients in a small bowl and mix until smooth. Add more milk if too thick.
- Use a fork or piping bag to drizzle the icing over each donut.