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Cinnamon Roll Donuts

Servings 11 -12 donuts



  • 1/4 cup unsalted butter
  • 4 tsp cinnamon
  • 1/2 cup + 2 tbs dark brown sugar
  • 2 tsp whole milk
  • 2 tsp corn starch
  • 2 tsp vanilla extract


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • pinch salt
  • 3/4 cup buttermilk*
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tsp vegetable oil

*Vanilla Glaze*

  • 1/2 cup confectioner's sugar
  • 2-4 tbs heavy cream or milk
  • 1/2 tsp vanilla extract


  • Preheat oven to 325 degrees. Grease a donut pan (or two pans if you have) very well and set aside.
  • In a small saucepan over medium- low heat, melt butter, cinnamon, brown sugar, corn starch and milk together, stirring until completely smooth. Remove from heat and stir in vanilla. Set aside.
  • In a large bowl, whisk flour, sugar, baking powder, nutmeg, cinnamon and salt together. Make a well in the center and add buttermilk, eggs, vanilla and oil. Beat mixture until everything is completely combined, being careful not to over-mix (this will result in tough donuts). You want to stop mixing when everything is just combined. To make distributing the batter throughout the donut pan wells easier, pour batter into a large zip lock bag with one corner cut off.
  • Distribute some of the cinnamon topping throughout each well, about 1-2 tablespoons each (PLEASE NOTE: Do not over-do the cinnamon topping because it may result in it oozing up the sides of the donuts and out of the pan into the bottom of the oven. Do not add more than 2 tablespoons in each well.), then pipe donut batter on top of that filling them 3/4 to the top. Bake donuts for 10-12 minutes or until lightly browned and the tops spring back slightly when pressed with your finger. Allow donuts to cool for 5 minutes in pan before transferring to a wire rack to finish cooling. When you invert the donuts onto the wire rack, you may find that some of the topping doesn't stick, but the majority of it will. If you are concerned, just take a knife or spoon and spread it on top of the donuts.
  • If your donut pan has only 6 wells like mine, repeat the above steps and re-grease the pan for the next batch. You may even want to rinse the pan in between batches, but that's optional.
  • While the donuts are cooling, prepare the glaze by whisking confectioner's sugar, vanilla and heavy cream together, adding more (or less) heavy cream as needed to achieve the texture you like. I like mine to be fairly thick. Once donuts are completely cooled, go ahead and drizzle the glaze on with a spoon.
  • Cinnamon Roll Donuts are best served the same day but will stay fresh for 2 days stored in an airtight container at room temperature. The texture is a little rubbery on the second day, but they still taste delicious.


You can create homemade buttermilk by using 3/4 cup whole milk (or any kind of milk) + 1 tbs white vinegar. Allow it to sit for 10 minutes until thickened slightly or "soured", then it is ready to use. I use this method in almost all of my recipes that require buttermilk.