Cinnamon Roll Baked Donuts

By srumbel

These cinnamon roll baked donuts made for a quick and simple breakfast. Definitely easier than kneading dough and waiting for it to rise!


Read more at http://www.bunsinmyoven.com/2013/02/28/cinnamon-roll-donuts/#zFHJaJBhizWpSB0F.99

Ingredients

• For the donuts:
• 1 cup flour
• 1/4 cup plus 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons tablespoons buttermilk (or regular milk with a teaspoon of white vinegar added)
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons vegetable or canoloa oil
• For the cinnamon topping:
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 5 tablespoons dark brown sugar
• 1 teaspoon milk
• 1 teaspoon cornstarch
• 1 teaspoon vanilla
• For the glaze:
• 1/4 cup powdered sugar
• 1 tablespoon plus 2 teaspoons heavy cream

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

To make the cinnamon topping:
Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla.
Pour the cinnamon topping evenly into each well of your well greased donut pan.

To make the donuts:
Preheat the oven to 325 degrees. Lightly grease a donut pan.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, stir together the butter milk, egg, and butter.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Drop spoonfuls of the batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and cooked through.
Remove from the oven and cool in the pan for two minutes before transferring to a wire rack. Some of the cinnamon topping will likely be left in your donut pan, but a good portion of it will have transferred to your donuts.
Cool donuts before glazing.

To make the glaze:
Whisk together the powdered sugar and cream until smooth. Spoon into a baggie and cut off a small corner of the bag. Pipe the glaze onto the donuts.