Buttery Cinnamon Roll Doughnuts combine two beloved treats into one indulgent dessert. These doughnuts are made from soft, enriched dough swirled with a rich cinnamon-sugar filling and finished with a smooth vanilla glaze. Fried to golden perfection, each bite delivers comforting warmth and satisfying sweetness.
Why You’ll Love This Recipe
This recipe brings together the cozy flavors of a cinnamon roll and the irresistible texture of a fresh doughnut. The rich, buttery dough is light and fluffy, with a gooey cinnamon filling spiraled through each bite. The final glaze adds just the right touch of sweetness. Perfect for weekend baking, brunch, or special occasions, these doughnuts are sure to impress and delight.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- 500g all-purpose flour
- 50g granulated sugar
- 7g instant yeast
- 250ml warm milk (about 110°F/43°C)
- 2 large eggs, at room temperature
- 100g unsalted butter, softened
- 1/2 tsp salt
For the Cinnamon-Sugar Filling:
- 100g unsalted butter, softened
- 150g light brown sugar, packed
- 2 tbsp ground cinnamon
For the Glaze:
- 200g icing sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
directions
Prepare the Dough:
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add eggs, softened butter, and salt. Gradually mix in flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Roll and Fill:
5. Roll out the dough into a rectangle approximately 30×40 cm.
6. Spread the softened butter evenly over the surface.
7. Mix brown sugar and cinnamon in a bowl, then sprinkle evenly over the buttered dough.
8. Roll the dough tightly from the long edge to form a log.
Form Doughnuts:
9. Cut the log into 12 even slices.
10. Place the slices on a floured tray and let rest for 20 minutes.
Fry the Doughnuts:
11. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
12. Fry each doughnut slice for 2–3 minutes per side until golden brown.
13. Drain on paper towels.
Glaze and Serve:
14. Whisk together icing sugar, milk, and vanilla extract until smooth.
15. Dip each warm doughnut into the glaze and place on a rack to set.
Servings and timing
Servings: 12 doughnuts
Prep Time: 30 minutes
Cooking Time: 20 minutes
Rising Time: 1 hour
Total Time: 1 hour 50 minutes
Calories: Approximately 350 kcal per doughnut
Variations
- Baked Version: Bake the doughnuts at 180°C (350°F) for 15–18 minutes if you prefer to avoid frying.
- Cream Cheese Glaze: Replace the milk glaze with a tangy cream cheese glaze for added richness.
- Nut Filling: Add chopped pecans or walnuts to the cinnamon filling for a nutty crunch.
- Spiced Twist: Incorporate cardamom or nutmeg into the filling for a more complex spice profile.
- Mini Doughnuts: Slice thinner pieces from the dough log for smaller, bite-sized versions.
storage/reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For best results, reheat them in the microwave for 10–15 seconds or in a low oven for 5 minutes to restore softness. Avoid refrigerating, as it may dry them out. Doughnuts can be frozen (unglazed) for up to 1 month—thaw and warm before glazing.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 12 hours. Let it come to room temperature before rolling and shaping.
Do I need a stand mixer to make the dough?
No, the dough can be mixed and kneaded by hand, though a stand mixer with a dough hook makes the process easier.
Can I use active dry yeast instead of instant?
Yes, just bloom the active dry yeast in the warm milk with sugar until foamy before proceeding.
How do I keep the doughnuts from absorbing too much oil?
Ensure the oil is at the correct temperature (180°C/350°F) and don’t overcrowd the pan when frying.
Can I bake instead of fry?
Yes, bake at 180°C (350°F) for 15–18 minutes. They’ll be less crispy but still delicious.
Can I use margarine instead of butter?
You can, but real butter is recommended for optimal flavor and texture.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.
How do I know the dough is kneaded enough?
It should be smooth and elastic and pass the “windowpane test” where a stretched piece doesn’t tear easily.
What’s the best way to shape the doughnuts?
Use a sharp knife or dental floss to cut clean slices from the rolled log to avoid compressing the dough.
Can I freeze the doughnuts?
Yes, freeze unglazed doughnuts in an airtight container. Reheat and glaze when ready to serve.
Conclusion
Buttery Cinnamon Roll Doughnuts offer a delightful twist on two classic favorites. With their fluffy interior, spiced swirl, and glossy vanilla glaze, they bring comforting bakery-style indulgence right to your kitchen. Whether you’re frying them fresh for brunch or making a batch for sharing, these doughnuts are sure to become a treasured recipe in your collection.
PrintButtery Cinnamon Roll Doughnuts
An indulgent take on classic doughnuts, these buttery cinnamon roll doughnuts are filled with a warm cinnamon-sugar swirl and topped with a sweet vanilla glaze for the ultimate comfort treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 500g all-purpose flour
- 50g granulated sugar
- 7g instant yeast
- 250ml warm milk (about 110°F/43°C)
- 2 large eggs, at room temperature
- 100g unsalted butter, softened
- 1/2 tsp salt
- 100g unsalted butter, softened (for filling)
- 150g light brown sugar, packed
- 2 tbsp ground cinnamon
- 200g icing sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add eggs, softened butter, and salt, then gradually mix in flour.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll dough into a 30x40cm rectangle on a floured surface.
- Spread softened butter over dough. Mix brown sugar and cinnamon, then sprinkle over butter.
- Roll dough into a tight log from the long edge. Cut into 12 slices.
- Place slices on a floured tray and let rest for 20 minutes.
- Heat oil to 180°C (350°F). Fry each doughnut 2–3 minutes per side until golden brown.
- Drain on paper towels.
- Whisk icing sugar, milk, and vanilla extract to make glaze.
- Dip warm doughnuts in glaze and place on a rack to set before serving.
Notes
- Ensure oil stays at a consistent temperature for even frying.
- Use a stand mixer with dough hook to simplify kneading.
- Doughnuts are best enjoyed warm but can be reheated gently.
- Try adding a pinch of nutmeg to the filling for extra warmth.
Nutrition
- Serving Size: 1 doughnut
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg