Cinnamon rolls meet donuts for the ultimate dessert combo! These soft, pillowy donuts are infused with warm, buttery cinnamon and glazed to perfection. Your kitchen will smell amazing!
I got the idea for this recipe from Krispy Kreme donuts, which sell cinnamon rolls made with their classic donut dough. I decided to recreate it at home—and make it even better! Let’s get started!
Cinnamon Roll Donuts
Ingredients
**Donut Dough:**
- – 4 cups all-purpose flour
- – 1 1/4 cups warm whole milk
- – 1 1/2 teaspoons instant yeast
- – 1/3 cup granulated sugar
- – 1 teaspoon salt
- – 1 large egg room temperature
- – 6 tablespoons softened unsalted butter
- – Vegetable oil for frying
**Filling:**
- – 1/2 cup softened unsalted butter
- – 1 1/4 cups light brown sugar
- – 3 tablespoons cinnamon
**Icing:**
- – 2 cups powdered sugar
- – 1/4 cup whole milk
- – 1 teaspoon vanilla extract
Instructions
**Prepare the Filling:**
- Mix brown sugar and cinnamon in a small bowl. Set aside.
**Make the Dough:**
- In a large mixing bowl, whisk together the warm milk and instant yeast until dissolved.
- Add the sugar, salt, egg, butter, and flour.
- Mix and knead the dough using a stand mixer with a hook attachment or a wooden spoon and rubber spatula for 3-4 minutes.
- Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours.
**Make the Icing:**
- In a wide bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth and creamy.
**Shape and Fry:**
- Once the dough has risen, flour a working surface and roll out the dough into a large rectangle about 14 by 20 inches and less than 1/2 inch thick.
- Spread softened butter evenly over the dough using a rubber spatula.
- Sprinkle the brown sugar and cinnamon mixture over the butter and press it down firmly.
- Roll the dough tightly into a log and pinch the ends together.
- Cut the log into 3/4 inch slices to get 16 to 18 pieces. Place each roll on a small square of parchment paper and put them on a baking tray.
- For flatter donuts, gently press down each roll. For thicker donuts, leave them as is.
- Cover and let them proof again for 45 minutes to 1 hour.
**Fry the Donuts:**
- Heat vegetable oil in a pot or deep pan to 325°F-350°F.
- Fry 3-4 donuts at a time, flipping halfway, until golden brown on both sides.
- Transfer the donuts to a wire rack to drain excess oil.
**Ice the Donuts:**
- If the icing has hardened, microwave it for 15-30 seconds.
- Dunk each donut in the icing, let the excess drip off, and place them back on the wire rack to set.
- Once the icing hardens, enjoy your warm cinnamon roll donuts!
Notes
To prevent the donuts from unraveling in the oil, use a toothpick to secure the ends.