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    Broken Oven Baking » Recipes » Donuts & Muffins

    Cinnamon Roll Donuts

    Published: Jun 3, 2021 · Modified: Feb 16, 2022 by Kayla Burton · This post may contain affiliate links · 10 Comments

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    Jump to Recipe

    Do you love cinnamon rolls and donuts? I've combined the two in this fun and easy Cinnamon Roll Donuts recipe! These donuts use a little bit of yeast, but instead of frying them, they're baked! Don't be intimated by the yeast, though! I'm going to walk you through every step and at least there's no frying with hot oil involved (which is much scarier)!

    Cinnamon roll donuts laying next to each other on white parchment paper.

    This small batch of donuts is amazing for breakfast, dessert and snacking! They're cinnamon rolls twisted into a donut shape. Kids will love pulling them apart and dipping them in cream cheese icing! (And let's be honest…adults will too!) And, if you need a treat to celebrate Doughnut Day on June 4th, this is it!

    Looking for more delicious brunch recipes?

    • S'mores Donuts
    • Banana Baked Donuts
    • Maple Chai Donuts
    • Snickerdoodle Rolls
    • Cinnamon Streusel Muffins
    • Apple Streusel Muffins
    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make baked cinnamon roll donuts.
    • All purpose flour
    • Granulated sugar
    • Unsalted butter
    • Egg yolk
    • Milk
    • Vanilla extract
    • Active dry yeast
    • Salt
    • Light brown sugar
    • Ground cinnamon
    • Cream cheese
    • Powdered sugar

    See recipe card below for quantities.

    Substitutions & Variations

    Substitutions: This recipe has not been tested with substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Variations: These can be made in a cupcake pan for more muffin-like braided cinnamon buns! They can also be made with premade dough, like the Pillsbury Crescent Dough Sheets.

    Equipment

    • A stand mixer with the hook attachment is helpful to make the dough, but it can also be kneaded by hand.
    • A thermometer should be used to check the milk to ensure it's at the optimal temperature to activate the yeast.
    • Bake the twisted cinnamon rolls in a donut pan.

    Step by Step Instructions

    Making these donuts is pretty similar to making my Snickerdoodle Rolls. The steps for the dough are the same, so check it out if you'd like more photos to reference!

    Making the Dough

    Collage showing how to make cinnamon roll dough.

    Step One (Picture 1 above) - First, we're going to activate the yeast. Heat the milk in the microwave or in a small pan over the stove (stirring every ~30 seconds) until it starts to boil. At this point, it's too hot for the yeast, so we're going to cool it down by melting the butter and dissolving the sugar in it. It should be about 95°F after doing so, but I recommend checking with a thermometer. Adding the yeast when it's too hot can kill it! Once the yeast is stirred in, let it sit until you start to see bubbles (about 5-10 minutes). Then, mix in the yolk, salt and vanilla extract.

    Step Two (Picture 2 above) - While stirring on low with a dough hook (or kneading by hand), gradually add ¾ cup of flour. If the dough is still very sticky, add the remaining ¼ cup. The dough should feel just barely sticky when you touch it after the flour's kneaded in really well. If after 1 cup of flour, it's still sticky, carefully mix a bit more flour in (1 tablespoon at a time). Mix the dough for another minute or two once you've finished adding all the flour. Make sure it's all together in a ball, and then cover the bowl and let it rise in a warm area for about an hour. While it's rising, make the filling - whisk together the melted butter, cinnamon and brown sugar.

    Step Three (Picture 3 above) - Once the dough has about doubled in size, it's ready to be rolled out! Sprinkle a little bit of flour around a clean, dry countertop. Carefully grab the dough from the bowl and fold it into thirds. Flip it over, rotate it 90 degrees, and fold it into thirds again. Then, plop it on the lightly floured surface and roll it into a square that's about 12x12 inches. You might have to lift the dough up and gently stretch it with your hands (like pizza dough) and roll it out quite a bit, but it will get there and be pretty thin!

    Step Four (Picture 4 above) - When you have your dough square, gently spread the cinnamon filling all around the dough's surface. Cover it as fully and evenly as possible. Then, fold the dough in half so that it's a 12x6 inch rectangle with the cinnamon on the inside. You might have to spread the corners out with your hands if it's a bit rounded.

    Twisting the Donuts

    Collage showing how to twist and bake cinnamon roll donuts.

    Step Five (Picture 5 above) - Cut the rectangle into 12 equal strips (about 1 inch wide).

    Step Six (Picture 6 above) - Put two strips on top of each other so that their open ends are on opposite sides, then twist them together. Form a circle and gently squeeze the dough ends to enclose the circle.

    Step Seven (Picture 7 above) - Place in a greased donut pan and repeat for all 6 donuts.

    Step Eight (Picture 8 above) - Let them sit out while the oven preheats and then bake until the donuts are light tan and the cinnamon filling is bubbling (about 15-20 minutes).

    Expert Tips

    Tip #1 - Make sure your yeast is active. If the yeast doesn't bubble at all within 10 minutes of adding it to your warm milk mixture, it's probably dead. Start over and check the temperature of the milk before adding it. Make sure it's between 95-110°F. Also, make sure your yeast isn't too old and that it's been stored properly. I keep mine in a jar in the freezer!

    Tip #2 - Spread the cinnamon filling carefully so it doesn't rip the dough. If your filling is too thick or hard to easily spread around the dough, you can heat it in the microwave for a few seconds and stir it up. I also like using my hands to spread it on the dough. You have more control this way, and it can be very therapeutic!

    Tip #3 - Don't forget the cream cheese icing! It really takes the donuts to another level! You can make the icing thick to spread over them when they're warm, or thin to drizzle or dip them in! To go from thick to thin, just whisk in a bit of milk or heavy cream.

    Recipe FAQs

    Can I make these with premade dough?

    Yes! For an even easier process you can use a sheet of premade store-bought dough. I recommend Pillsbury Crescent Dough Sheets.

    I don't have a donut pan, can I use something else?

    These can be made in a muffin pan. Just twist them up so that they fit into the wells. They'll have more of a muffin shape instead of a donut shape, but they'll still taste delicious!

    Can I use canned cinnamon rolls?

    This has not been tested with canned cinnamon rolls. If you try them, please let us know how they turned out in the comments below!

    Pouring cream cheese icing on a stack of cinnamon roll donuts.

    Storage

    Room Temperature: Unfrosted cinnamon roll donuts can be stored in an airtight container at room temperature for up to 1 week.

    Refrigerator: Frosted donuts and cream cheese icing should be stored in the refrigerator for up to 1 week.

    Freezing Instructions: Wrap the completely cooled, unfrosted donuts tightly in plastic wrap and/or a freezer-safe bag labeled with "Cinnamon Roll Donuts" and the date. When you're ready to eat them, heat in the microwave for 30-60 seconds and make the cream cheese icing.

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    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Cinnamon Roll Donuts

    Kayla Burton
    Cinnamon Roll Donuts are cinnamon rolls twisted into a donut shape. They're small batch baked donuts with yeast & cream cheese icing!
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!
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    Prep Time 30 mins
    Cook Time 18 mins
    Resting Time 1 hr 20 mins
    Total Time 2 hrs 8 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 6 donuts
    Calories 364 kcal

    Equipment

    • Donut pan
    • Mixing bowls
    • Measuring spoons
    • Measuring Cups or Scale
    • Thermometer
    • Electric hand or stand mixer with hook attachment
    • Whisk
    • Spatula
    • Knife
    • Rolling Pin

    Ingredients
     
     

    Dough

    • ¼ cup whole milk
    • 2 tablespoons unsalted butter room temperature
    • 1 tablespoon granulated sugar
    • ½ teaspoon active dry yeast
    • 1 large egg yolk room temperature
    • ¼ teaspoon salt
    • ¼ teaspoon vanilla extract
    • 1 cup all-purpose flour

    Cinnamon Filling

    • ⅓ cup light brown sugar packed
    • 1½ teaspoons ground cinnamon
    • 2 tablespoons unsalted butter room temperature

    Cream Cheese Icing

    • 2 oz cream cheese room temperature
    • 2 tablespoons unsalted butter room temperature
    • 1 cup powdered sugar
    • 2 tablespoons milk or heavy cream optional, for thin icing (drizzle or dunk)

    Instructions
     

    Making the dough

    • Heat the milk in the microwave or on the stove (in a pot over low/medium heat), stirring every 30 seconds until it starts to boil. Remove from heat and stir in the butter until it melts. Then, add the sugar and whisk to dissolve.
    • Check the milk mixture's temperature with a thermometer. If it's between 95-110°F, stir in the yeast. (If it's above 110°F, stir until it cools to that range. If it's below, microwave it for a few seconds) When the yeast starts to bubble (this should happen in about 5-10 minutes), mix in the egg yolk, salt, and vanilla.
    • Using a mixer with a hook attachment (or kneading with your hands), mix in ¾ cup of flour. The dough should just barely be sticky to the touch. If it's still really sticky, gradually mix in the remaining ¼ cup. If it's sticky even after that, carefully mix in 1 tablespoon of flour at a time. Continue to knead the dough for 1-2 minutes after adding all of the flour.
    • Cover the bowl with the dough in it and let it sit in a warm area for about an hour. It should double in size. Make the cinnamon filling while waiting for the dough to rise.

    Cinnamon filling

    • Mix together the cinnamon, brown sugar, and butter with a spatula until it's fully combined.

    Making the donuts

    • When the dough has doubled in size, sprinkle some flour onto a clean & dry countertop. Remove the dough from the bowl and fold it into thirds like a brochure. Flip it over, turn it 90 degrees, and fold it into thirds again.
    • Set the folded dough onto the lightly floured surface and roll it out into a 12x12 inch square. If it doesn't seem like it's rolling out, pick it up and carefully stretch it out with your hands. It may take a bit of work, but it will get there and it'll be pretty thin.
    • Carefully spread the cinnamon filling evenly across the entire surface of the dough (if it's too thick to spread, heat it in the microwave for a few seconds). I like to work it around with my hands, but you can use a spatula as well.
    • Fold the dough in half so that the cinnamon filling is enclosed and it's a 12x6 inch rectangle. Mark and cut the rectangle into 12 even strips (1x6 inch strips).
    • Grease 6 spots in a donut pan.
    • Put two strips on top of each other with the open sides on opposite ends. Twist them and then gently press the ends together so that it's a circle and place it in the donut pan hole. Repeat for all 6 donuts.
    • Let the donuts sit in the pan at room temperature while the oven preheats to 350°F. I recommend placing the donut pan on a sheet pan in the oven in case cinnamon filling bubbles over or you're using a flexible silicon donut pan.
    • Bake until the tops are lightly tanned and the cinnamon filling is bubbling (about 15-20 minutes). Make the cream cheese icing while they bake.
    • Allow the donuts to cool in the pan for about 15-30 minutes. Then, carefully remove them from the pan. Feel free to spread/drizzle the cream cheese icing on top while they cool in the pan or wait until after you remove them.

    Cream Cheese Icing

    • Beat the cream cheese in a bowl until it's creamy. Stir in the butter, and then the powdered sugar. If you're making it a thin consistency, mix in the milk or cream (add more/less to your preferred thickness).

    Notes

    Store unfrosted donuts in an airtight container at room temperature for up to 1 week. Store frosted donuts in the refrigerator.
    Premade Dough: to make these even easier, you can buy premade dough from the store. I recommend using a Pillsbury Crescent Dough Sheet.
    Muffin Tin: if you don't have a donut pan, these can also be made in a muffin pan (or cupcake pan). Twist them up so that they fit into the wells. They'll have more of a muffin shape rather than a donut shape, but will be just as delicious!
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 364kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 141mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 544IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Carolina says

      April 19, 2022 at 11:44 am

      How well do these freeze? And for how long?

      Reply
      • Kayla says

        April 19, 2022 at 12:16 pm

        They freeze pretty well for me! I'd say 1 month max

        Reply
    2. Krista says

      December 26, 2021 at 12:15 pm

      What would you suggest if I don’t have a donut pan? Would a muffin tin work? What about a cookie sheet with foil in the middle to hold shape??

      Reply
      • Kayla says

        December 27, 2021 at 10:51 am

        Hi Krista! Great question - twisting them so that they fit into a muffin tin should work, but they'll likely bake into more of a muffin shape rather than a donut shape.

        Reply
    3. Chad says

      July 06, 2021 at 8:50 am

      5 stars
      Sooo good.
      Only things I had go wrong was it didn't fully make a 12x12 square without being paper (see through) thin and some of the filling went straight to the bottom of the donut pan. Not that that was bad - just a cinnamon glazed bottom. Any idea on these issues though?

      The taste was still there though!
      Thanks

      Reply
      • Kayla says

        July 06, 2021 at 11:30 am

        Hi Chad! I'm glad you liked them but am so sorry to hear about the issues! Did the dough double its size when it rose? If it didn't rise enough (potentially due to inactive yeast or room temperature), that could've caused the thinness. The glaze does melt out a little bit during the bake but if a lot was leaking out it could've been from the dough being too thin. Please let me know if I can help troubleshoot further! Thank you!

        Reply
    4. Ali says

      June 21, 2021 at 9:51 pm

      5 stars
      I’ve already made these twice this month and am counting down until I can make them again! I used a mini donut pan, putting one twist in each space and they fit perfectly (cut down a little on the bake time too). Kayla makes the recipe so easy to follow and they are just delicious! Could not recommend making them more!!

      Reply
      • Kayla says

        June 22, 2021 at 6:38 pm

        Hi Ali! I love that you made them mini, I bet they were super cute and bite-sized 🙂 I'm so happy to hear that the recipe was easy to follow and you enjoyed them so much!!

        Reply
    5. Sairey says

      June 13, 2021 at 8:49 pm

      5 stars
      I made these immediately after seeing them on IG. They are soooo good. I’m happy the recipe only makes 6 at a time because I’m already tempted to eat them all.

      Reply
      • Kayla says

        June 14, 2021 at 7:31 am

        Thanks, Sairey! Haha yes it was very hard not to eat them all when I had a bunch left after testing them a few times! I'm so glad you enjoyed them!!

        Reply

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    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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