Cinnamon Roll Donuts

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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

Prep Time 2 hours
Cook Time 30 minutes
Course Dessert
Servings 18 donuts


**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


  • – 1/2 cup softened unsalted butter
  • – 1 1/4 cups light brown sugar
  • – 3 tablespoons cinnamon


  • – 2 cups powdered sugar
  • – 1/4 cup whole milk
  • – 1 teaspoon vanilla extract


**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!


To prevent the donuts from unraveling in the oil, use a toothpick to secure the ends.

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