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5 from 5 votes

Cinnamon Roll Donuts

Cinnamon Roll Donuts are cinnamon rolls twisted into a donut shape. They're small batch baked donuts with yeast & cream cheese icing!
Prep Time30 mins
Cook Time18 mins
Resting Time1 hr 20 mins
Total Time2 hrs 8 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 donuts
Calories: 364kcal
Author: Kayla Burton


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



  • 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

  • cup light brown sugar packed
  • 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)


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).


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.


Calories: 364kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 141mg | Potassium: 90mg | Fiber: 1g | Sugar: 35g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg