Cinnamon Roll Donuts

Cinnamon Roll Donuts

Happy New Year!

I’m finally back after having two weeks off from my full-time job and from my blog.   It was a busy two weeks that I don’t know how I would have fit in blogging anyway.  I did try to keep up with following everyone else’s blog through Bloglovin’ so that kept me in the loop somewhat!

I tried so many great desserts over the holidays but now I’m back my regular routine and hoping these few extra pounds that found my waistline will take a hike real soon!  It was so worth it though!


To make ourselves feel better about going back to school/work, my son and I decided to do some baking.  I wanted to try out my new Wilton Donut pans I got for Christmas and I wanted something with cinnamon in it.  That’s when I found this recipe for Cinnamon Roll Donuts.  Can you ever go wrong with donuts….or cinnamon?!  I don’t think so!

These donuts smelled so good while they were baking and the recipe made the perfect amount (which was perfect because I still have so much Christmas baking in my freezer).  My boys couldn’t wait to try them and even ate them without the added frosting.  I think they knew they would probably get another one with the frosting later!  Good thinkin’, boys!

Cinnamon Bun Donuts



Cinnamon Roll Donuts

Prep time:
Cook time:
Total time:
Serves: 6
Moist, baked donuts that are full of cinnamon-goodness!
  • For the donuts:
  • 1 cup all-purpose flour
  • 4 tbsp. white sugar
  • 3 tbsp. brown sugar
  • 1 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/8 tsp salt, optional
  • 6 tbsp buttermilk (I didn’t have any buttermilk on hand so I used 5 1/2 tbsp. of milk and 1/2 tsp. vinegar and let sit for 5 minutes)
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 tbsp butter, melted
  • For the frosting:
  • 1/2 cup icing sugar
  • 1/8 tsp. cinnamon
  • 1/2 – 3/4 tbsp. milk
  1. Preheat oven to 325 F.
  2. In a mixer put in all dry ingredients and mix until combined.
  3. Add buttermilk (or milk/vinegar mixture), egg, vanilla, and butter and mix until batter-like consistency.
  4. Using a piping bag or Ziplock bag with a whole cut in the corner, pipe batter into donut pan. I just poured from the bowl with my spatula and that worked too!
  5. Bake for 10-13 minutes or until donuts spring back when touched.
  6. Let cool in the pan for 5-10 minutes and transfer to an airtight container until you’re ready to frost.
  7. For the frosting, whisk together icing sugar, cinnamon, and milk in a small bowl and pour over donuts.
  8. Enjoy!

Recipe adapted from Averie Cooks

Leave a Reply

  1. These look awesome. I love my donut pan; so much better than frying them. Thanks for sharing at Whacha Whipped Up. Hope to see you there again next week

  2. I’m now craving donuts. I want to run my finger through the extra glaze on the plate, just for a little taste. I really need to get a donut pan. I see so many amazing recipes for it. This sounds perfect with a cup of coffee.

  3. Liz these donuts look amazing! I think we all feel that way about the extra pounds that our tummies acquired this holiday season. Thanks so much for Linking up at Show Me Your Plaid Monday’s!

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  5. Gosh these really look amazing! It’s such a shame i have no idea where i can get a donut pan over here in the Netherlands! I never made a donut myself and this sounds like the perfect recipe, maybe i will try Ebay to find one!

    Love from the Netherlands!
    xo Rosie

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