Amazing 12 Cinnamon Roll Donuts Now

Oh my goodness, stop what you’re doing right now! I have combined two of the greatest loves of my baking life into one heavenly creation. Seriously, who decided we had to choose between the cozy, gooey perfection of a classic cinnamon roll and the fun, easy shape of a baked donut? Nobody, that’s who! I just couldn’t resist taking that thick, buttery cinnamon roll filling and swirling it right inside a beautiful, soft, baked donut shape. Trust me when I say these Cinnamon Roll Donuts are going to change your weekend mornings forever.

I remember spending hours rolling out dough for big batches of cinnamon honey buns when I was little, and that smell is just pure nostalgia. This recipe takes all that incredible flavor—the warm spice, the soft, yeasted dough—but skips the messy deep-frying. Everything is mixed, rolled, cut, and gently baked right into these perfect little loops. We’ve tested this batch about a dozen times to get the rise just right, so you know it’s guaranteed delicious!

Why You Will Love These Cinnamon Roll Donuts

Honestly, why wouldn’t you love these? We took the best parts of two amazing pastries and put them together. This recipe is a weeknight winner because it’s so much simpler than rolling actual sticky buns.

• They deliver that unmistakable, warm cinnamon roll flavor without any frying hassle.
• The texture is super soft and pillowy because we use a simple yeast dough.
• You get the adorable shape of a donut, which is just fun for breakfast!
• It’s a fantastic way to use your favorite cinnamon roll flavors in a new style.

Trust me, once you take that first bite of warm dough smothered in icing, you’ll wonder why you didn’t try this sooner!

Essential Ingredients for Perfect Cinnamon Roll Donuts

Getting the right texture—that yeasty softness—is all about the base ingredients here. Don’t skimp on the quality of your butter, because it really makes a difference in how the dough feels after rising. Remember, we need three distinct sets of ingredients: the dough that gives us that incredible structure, the creamy filling that creates our signature swirl, and the sweet icing to finish the job. If you look closely at the measurements, you’ll see we need butter in two forms—melted for the dough and softened for the filling!

For the Cinnamon Roll Donuts Dough

This is the foundation! We use active dry yeast that needs a little warm milk to wake up. Don’t let it sit for too long or it defeats the whole purpose.

• 1 cup warm milk (Using whole milk is a nice upgrade, but any kind works!)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt

For the Cinnamon Roll Filling

This filling needs to be easily spreadable, so your butter must be perfectly softened—not greasy melted, just buttery soft.

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar (Make sure it’s packed tightly!)
• 2 tablespoons ground cinnamon

For the Cinnamon Roll Donuts Glaze

This glaze sets up quickly, so have it ready to go once the donuts are out of the oven. If you want a thicker glaze, try using less milk, or check out my guide on making super-smooth white frosting!

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Baked Cinnamon Roll Donuts

Making yeast dough can feel intimidating, but I promise you, these baked donuts are so straightforward. Just follow the timing, and your dough will behave beautifully! If you’re checking the temperature of your milk for the yeast, aim for water that feels warm to the touch—not hot! Water that’s too hot kills the yeast right away, and then you’ll have sad, flat dough. Trust me, a little attention to that first step pays off.

Activating Yeast and Mixing Dough for Cinnamon Roll Donuts

First things first, we need to wake up that yeast. Pour your warm milk into a small bowl and sprinkle the yeast right over the top. Let it hang out for about five minutes; you’ll see it get foamy, which means it’s alive and ready to work its magic! While that’s bubbling, whisk your flour and salt together in a separate big bowl.

Once the yeast mixture is foamy, stir in your granulated sugar, the egg, and the melted butter. Now, pour all those wet ingredients right into your dry ingredients. Mix it using a wooden spoon or a stand mixer until it just starts coming together into a shaggy dough. Don’t worry if it’s a little sticky at this point!

Kneading and First Rise of the Cinnamon Roll Donuts Dough

Time for some elbow grease! Turn that dough out onto a lightly floured surface and knead it gently for about five to seven minutes. You’re looking for a dough that is smooth to the touch and springs back just a little when you poke it. Don’t overdo the flour; we want that dough soft!

Next, place your smooth dough into a greased bowl, turning it over once so the top is coated. Cover that bowl tightly—I use plastic wrap and then a kitchen towel over it—and find a place that’s warm and draft-free. Let it sit for a full hour. Resist the urge to peek! We need it to look doubled in size before moving on.

Assembling the Cinnamon Roll Donuts Shape

Once the dough has puffed up nicely, punch it down gently to release the air. Now, roll that dough out into a large rectangle. I know it sounds hard, but just aim for about a quarter of an inch thick—no thicker! If you have one, a clean ruler helps keep everything even.

While that’s rolling, quickly mix your softened butter, packed brown sugar, and cinnamon together until it’s a nice, spreadable paste. Slather that sweet mixture all over your dough rectangle, making sure you get right up to the edges. Roll it up tightly, starting from the long side, like a jelly roll. Use a sharp knife to cut that log into slices, about one inch thick. See those beautiful swirls? Place those sliced donuts cut-side up into your greased donut pans. Leave a little space between them because they need one last nap!

Second Rise, Baking, and Glazing the Cinnamon Roll Donuts

Cover the pans again and let those little cuties rise for just another 30 minutes. While they are puffing up, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Baking these shouldn’t take long at all—only about 12 to 15 minutes until they look lightly golden brown around the edges.

While they bake, whisk together your powdered sugar, the small bit of milk, and the vanilla until it’s smooth for the glaze. As soon as the donuts come out, let them cool just enough so you can handle them. Drizzle that sweet glaze right over the top while they are still a tiny bit warm so the icing melts just slightly and seeps in. It’s worth checking out advice on baking mastery if you want to nail this part perfectly!

Tips for Perfect Cinnamon Roll Donuts Every Time

Even with a tested recipe, sometimes things go a little sideways, right? Here are a few things I’ve learned over the years handling yeasted dough that make these Cinnamon Roll Donuts absolutely foolproof every single time. Pay attention to these small details, and you’ll look like a pro baker!

First up: the filling must be spreadable, but you absolutely cannot let it get too soft. If your softened butter mixes with the brown sugar and gets melted, it turns into a thin liquid when you spread it. When you roll up the dough, that liquid runs out the ends and burns on the bottom of your donut pan. Keep that filling mixture thick so it stays tightly swirled through the center when baking. Check out my post on general baking techniques for more on temperature control.

When you’re cutting the log into slices, use the sharpest knife you have! A dull knife will actually smoosh your beautiful swirl layer together, creating a dense spot instead of that lovely light spiral we want. Give the dough a firm, downward press rather than sawing it. This keeps the structure intact going into the pan.

Finally, about that glaze: don’t wait until the donuts are totally cold to ice them. While they still have a little residual heat, the glaze will melt just enough to sink into the layers, making the top taste incredibly moist. If they cool completely, the glaze just sits on top like a hard shell. A slightly warm donut with a sweet, glossy top? That’s the dream!

Ingredient Notes and Substitutions for Cinnamon Roll Donuts

I often get asked about tweaking things, and that’s totally fine, but a few ingredients here really matter for that classic flavor! For richness, definitely stick to whole milk if you can manage it—it just makes the yeast dough taste richer and softer. It’s a small change that makes a big difference in the final bite.

If, heaven forbid, you run out of active dry yeast, you can sometimes swap in instant yeast, but you need to adjust the liquid slightly. Since instant yeast doesn’t need that activation time, you can usually just mix it right in with the flour. Just be sure to reduce the warm milk by about two tablespoons, as instant yeast absorbs less liquid initially. If you have to substitute the brown sugar, you can use an equal amount of regular granulated sugar, but you’ll miss out on that deep, caramel note, so I highly recommend sourcing some if you can! If you need a good substitute for buttermilk in other recipes, check out my notes on making buttermilk substitutes.

Storage and Reheating Your Cinnamon Roll Donuts

These Cinnamon Roll Donuts are definitely best eaten the day you make them, fresh out of the oven with that warm glaze dripping down. But if you have leftovers, don’t panic!

Keep any un-eaten donuts stored in a totally airtight container. If you plan on eating them within two days, keeping them on the counter at room temperature works just fine. If you stash them in the fridge, they will get a little firm, so it’s important to reheat them before serving.

My favorite reheating trick is quick microwave blast—about 10 to 15 seconds per donut restores that soft, fresh-from-the-oven tenderness perfectly. If you’re doing a whole batch, wrap them loosely in a damp paper towel and pop them in the oven at 300 degrees for about five minutes until warmed through.

Variations on Classic Cinnamon Roll Donuts

While the classic spice profile is amazing, I love shaking things up a little for fun! These donuts are such a great vehicle for creativity. You’ve got the dough down, so let’s talk about jazzing up that gorgeous swirl or that sweet topping.

My absolute favorite thing to do is add a little bit of bright flavor to the glaze. Try grating the zest of one small orange right into your powdered sugar mix! It cuts through the sweetness beautifully. If you love a deeper spice flavor, try swapping out one tablespoon of the cinnamon in the filling for cardamom or nutmeg—it’s unexpectedly delicious! And for all you nut lovers out there, finely chopped pecans or walnuts sprinkled over the glaze before it sets gives a wonderful crunch. You can find inspiration for other cinnamon delights in my cinnamon sugar cookies!

Serving Suggestions for Cinnamon Roll Donuts

These Cinnamon Roll Donuts truly shine when served warm, preferably still slightly gooey from the fresh glaze. They are rich, so they pair best with something simple to cut through that satisfying sweetness! They’re practically begging for a big, hot mug of coffee. I always brew a strong dark roast, and the slightly bitter notes are just the perfect counterpoint to the heavy spice and sugar.

If you are serving these to the kids in the morning—or if you’re just team milk like me—a cold, tall glass of whole milk is non-negotiable. That classic pairing just works for anything cinnamon-flavored, doesn’t it?

Now, if you want to make this a truly balanced brunch situation, you need some fresh fruit on the side! Since these donuts are so much richer than, say, my fluffy buttermilk pancakes, you don’t need much. A small bowl of bright berries—strawberries, raspberries, maybe some sliced oranges—adds necessary freshness and color to the plate. Keep it simple, keep it bright, and enjoy the fact that you made something this delicious!

Frequently Asked Questions About Cinnamon Roll Donuts

Can I skip the rising time for these Cinnamon Roll Donuts?

Oh, please don’t skip the rising time! I know it’s tempting when you want warm, sweet bread immediately, but this recipe relies on yeast dough. The first rise builds structure and gives you that wonderful, airy lift. If you skip it, your baked donut will end up dense, heavy, and chewy, kind of like a biscuit, not the soft, pillowy texture we are aiming for. You really need that hour in a warm spot to let the yeast do its job!

What is the best way to make these Cinnamon Roll Donuts if I don’t have donut pans?

Donut pans are handy, but they aren’t mandatory! If you don’t have one, you have two great options. You can use cookie cutters to punch out rings from your dough, and if you want a classic yeasted look, you can gently fry those cut-out rings in oil instead of baking them. If you still prefer a baked version, just cut the cinnamon roll log into slices (just like we did) and place those individual rolls into a greased muffin tin. They won’t be shaped like a ring, but you will still get that amazing swirl and flavor!

How thick should the cinnamon filling be spread on the dough?

This is a great question because the filling thickness controls how swirl-y your final donut looks! You want to spread that buttery cinnamon mixture evenly over the whole rectangle, but you don’t want a goopy pile in the middle. Aim for that thin layer—if you can see faint streaks of the dough showing through in a few spots, you’re perfect. Too much filling will cause it to melt out the sides during baking, leaving you with burnt sugar bits on the bottom of your pan instead of a beautiful swirl inside your treat. For more tips on achieving perfect pastries, check out my guide on making vanilla donuts!

Estimated Nutritional Information for Cinnamon Roll Donuts

Okay, so I know we aren’t making these for their health benefits, right? They’re fluffy, sweet, and covered in icing, so we expect them to be a bit decadent! But just so you have an idea of what you’re diving into when you grab one of these amazing treats, here is the estimated breakdown based on the recipe.

Remember, since we are dealing with yeast dough and homemade glazes, these numbers are just a guide. If you use whole milk instead of skim, or add extra cinnamon to the filling, the numbers will shift a little bit! But this gives you a good baseline for enjoying these wonderful Cinnamon Roll Donuts guilt-free.

• Calories: Approximately 350 per donut
• Total Fat: Around 18g
• Carbohydrates: Roughly 45g
• Protein: About 5g
• Sugar: Estimated at 25g

So, enjoy your treat! These values are based on 12 servings, so adjust accordingly if you end up making smaller slices. Everything in moderation, especially when it tastes this good!

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