CINNAMON ROLL DONUTS
They’re the ideal busy Christmas morning breakfast and are so easy to make. You require only a few ingredients which you’ll probably already have in your pantry and only 30 minutes to get them ready.
This easy and delicious dessert will be loved and cherished by your friends and family to the very last bite.
FAQS
How to store baked donuts?
Leftovers keep well covered tightly at room temperature for up to 2 days. You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
Can I bake them in a muffin pan?
You can make this lrecipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.
HERE ARE SOME RECIPES DONUTS:
RECIPE INGREDIENTS
3/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup Greek yogurt
1/4 cup unsalted butter, melted
2 tablespoons milk
1 1/2 teaspoons white vinegar
1 large egg
FOR THE CINNAMON SUGAR:
2 tablespoons unsalted butter
1/3 cup dark brown sugar, packed
1 tablespoon cinnamon
2 teaspoons milk
FOR THE VANILLA BEAN CREAM CHEESE GLAZE:
1/4 cup confectioners’ sugar
2 tablespoons cream cheese, at room temperature
1-2 tablespoons milk
1/2 vanilla bean, seeds scraped
DIRECTIONS ON HOW TO MAKE CINNAMON ROLL DONUTS
To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.
Preheat oven to 325 degrees F. Coat a donut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.
In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.
In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.
When the donuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
3/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup Greek yogurt
1/4 cup unsalted butter, melted
2 tablespoons milk
1 1/2 teaspoons white vinegar
1 large egg
FOR THE CINNAMON SUGAR:
2 tablespoons unsalted butter
1/3 cup dark brown sugar, packed
1 tablespoon cinnamon
2 teaspoons milk
FOR THE VANILLA BEAN CREAM CHEESE:
1/4 cup confectioners’ sugar
2 tablespoons cream cheese,
1-2 tablespoons milk
1/2 vanilla bean, seeds scraped
Instructions
- To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.
- Preheat oven to 325 degrees F. Coat a donut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.
- In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.
- In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
- In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.
- When the donuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.
Did You Make This Recipe?
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Ingredients
3/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup Greek yogurt
1/4 cup unsalted butter, melted
2 tablespoons milk
1 1/2 teaspoons white vinegar
1 large egg
FOR THE CINNAMON SUGAR:
2 tablespoons unsalted butter
1/3 cup dark brown sugar, packed
1 tablespoon cinnamon
2 teaspoons milk
FOR THE VANILLA BEAN CREAM CHEESE:
1/4 cup confectioners’ sugar
2 tablespoons cream cheese,
1-2 tablespoons milk
1/2 vanilla bean, seeds scraped
Instructions
- To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.
- Preheat oven to 325 degrees F. Coat a donut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.
- In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.
- In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
- In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.
- When the donuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.