sarah
Cinnamon Roll Donuts
These donuts have a cinnamon roll taste that is great for breakfast. It only takes 20 minutes to make, so it is perfect for casual breakfasts.
Yields: Makes 6 Donuts.
Ingredients
- 1 cup of flour
- ¼ cup of white sugar (plus 3 tablespoons)
- 1 teaspoon of baking powder
- 1/8 teaspoon of ground nutmeg
- ½ teaspoon of ground cinnamon
- ½ teaspoon of salt
- ¼ cup of buttermilk (plus 2 tablespoons)
- 1 egg, beaten
- ½ teaspoon of vanilla
- 1 ½ teaspoons of vegetable or canola oil
For the Topping
- 2 tablespoons of butter
- 2 teaspoons of cinnamon
- 5 tablespoons of dark brown sugar
- 1 teaspoon of milk
- 1 teaspoon of cornstarch
- 1 teaspoon of vanilla
For the Glaze
- ¼ cup of powdered sugar
- 3 tablespoons of heavy cream
Method of Preparation
- Preheat the oven to 325º F. Spray a donut pan with nonstick cooking spray.
- To make the cinnamon topping, melt the butter in a small saucepan. Add the brown sugar, milk, cinnamon, and cornstarch. Heat until just before it begins to boil.
- Remove from heat and add the vanilla. Stir.
- Pour the cinnamon topping evenly into the donut pan.
- Whisk the flour, sugar, nutmeg, cinnamon, baking powder, and salt together in a large bowl.
- Stir the buttermilk, egg, and oil in a small bowl.
- Add the wet ingredients to the dry ingredients, and stir until fully incorporated.
- Drop the batter into donut pan over the cinnamon topping.
- Bake for 10 minutes or until lightly browned and cook through.
- Remove from the oven and allow the donuts to cool in the donut pan for a couple of minutes before moving them to a wire rack. Flipping the tray works best to get the cinnamon topping off. There will likely still be some cinnamon topping in the tray. Allow the donuts to cool.
- Whisk the cream and powdered sugar together until they are smooth.
- Put the glaze into a baggie and cut a corner of the baggie.
- Pipe the glaze over the top of the cooled donuts.
