Who wants doughnuts?
…donuts? If someone could please tell me how it is actually spelled I would be eternally grateful. Although, ever since I moved from England to Canada, people have been telling I have been spelling everything wrong anyways. Like “mum” or “organise”. Or anything with an “ize” ending in Canadian/American spelling.
You know what I’m saying, even if I spel lik ths, rite? Let’s just all be friends and eat some do(ugh)nuts.
And right now, I want to eat all the doughnuts. Because it is a Monday. Who’s with me?
These doughnuts were amazingly easy to put together, and equally as easy to finish the whole batch off within a day. With an extra helpful boyfriend, it is totally doable. Anecdotal experience of course, but if I make these again, I just see this as a challenge.
Maybe these doughnuts came out of my failure to make actual cinnamon rolls. By failure, I actually mean multiple, all the time, so many times. Only a couple of successful cinnamon rolls have made it to my blog. And by a couple, I just mean the one. But that was a pumpkin cinnamon roll, so I don’t think it counts.
Will you let me count this as a cinnamon roll success story 2.0? Please say yes. Along with these doughnuts, it would make my Monday complete.
These Cinnamon Roll Baked Doughnuts are made without yeast, and make the perfect breakfast. The cream cheese frosting is optional but highly recommended.
- 6 Tbsp salted butter
- 2 tsp ground cinnamon
- 5 Tbsp brown sugar
- 1 tsp milk
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1 oz cream cheese, softened
- 1 oz salted butter, softened
- 3/4 cup powdered sugar
- 1 tsp milk
- 1/2 tsp vanilla extract
- Doughnut pan
Preheat the oven to 350°F. Grease a doughnut pan and set aside
Melt the butter in a small saucepan. When the butter is melted, pour 1/4 cup (this is 4 tablespoons) of it into a bowl and set it aside.
To the saucepan containing the remaining 2 tablespoons of butter, add the cinnamon, brown sugar, milk, cornstarch and vanilla extract. Heat just until it bubbles then take it off the heat and pour around 3/4 tsp of the mixture into the bottom of each cavity of the doughnut pan.
Add the egg and milk to the bowl containing the butter and whisk together.
In a medium bowl, mix together the flour, granulated sugar, baking powder and salt. Pour in the contents of the bowl with the butter mixture into the flour mixture, and mix together until just combined (the mixture may look slightly lumpy, don’t over mix it.) Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 8-10 minutes and turn out a wire rack to cool.
Cream the frosting ingredients together in a bowl. Pour into a small sandwich bag and cut the very tip of one of the corners off. Pipe the frosting in zig-zags onto the cooled mini doughnuts.