Cinnamon Roll Donuts

Soft and fluffy donuts rolled with butter, dark brown sugar & cinnamon and dipped in a cream cheese glaze.

Instructions

Brioche Donuts

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)

Cinnamon Filling

Once the dough has doubled in size, make the cinnamon filling. In a small microwave safe bowl, melt the butter.
In another small bowl, whisk together the brown sugar and cinnamon.

Assembly

Punch the dough down to remove excess air. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before
Spread the melted butter over the dough, then sprinkle the cinnamon sugar over the butter in an even layer.
From the longer side, fold the dough in half. Cut the dough into 6 strips that are ~2" wide and ~8" long.
Cut each strip in half long-ways, leaving the strip still attached at the top. Twist the two strips together, then make a circle with the twisted dough and bring one end of the strip through the circle and gently pull on it to make a knot.
Cut out 6 parchment squares that are ~4". Transfer the dough balls each to their own parchment square, then cover them loosely with a towel. Allow them to rise in a warm environment for ~30 minutes, or until they have slightly puffed up.
Once the donuts have puffed up, fill a large saucepan with at least 2" of vegetable or any neutral oil. Heat the mixture to 350°F / 175°C.
Carefully place the donuts in to the fryer with the parchment paper (2-3 at a time, depending on what your pan can fit). After ~5-10 seconds, remove carefully remove the parchment from the donuts using metal tongs.
Fry the donuts on each side for 2-3 minutes, or until they are a deep golden brown. You can also check if they are done by making sure the internal temperature is at least 190°F / 87°C.
Remove the donuts from the oil with a metal slotted spoon and set them on a wire rack to cool.

Cream Cheese Glaze

While the donuts are cooling, make the cream cheese glaze. Add the cream cheese to a shallow mixing bowl and beat it until no lumps remain.
Add in the powdered sugar and beat again until well combined and no lumps remain.
Add in the vanilla and 1 tbsp. of milk and beat until well combined. If needed, add in the other tbsp. of milk for a thinner glaze.
Once the donuts have fully cooled to room temperature, dip the tops of them into the glaze, serve, and enjoy!

Ingredients

Brioche Donuts

Cinnamon Filling

Cream Cheese Glaze

Instructions

Brioche Donuts

Cinnamon Filling

Assembly

Cream Cheese Glaze

Notes

Nutrition