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Cinnamon Roll Donuts

Delightful treats that combine the warmth of cinnamon rolls with the charm of donuts, perfect for breakfast, dessert, or an afternoon snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2.5 cups 2 & 1/2 to 3 cups all-purpose flour, spooned and leveled
  • 2.25 teaspoons 2 & 1/4 teaspoons instant yeast (1 package)
  • 0.5 teaspoon 1/2 teaspoon salt
  • 3/4 cup 3/4 cup water, warm and comforting
  • 0.25 cup 1/4 cup unsalted butter, cut into 4 slices for richness
  • 3 tablespoons 3 tablespoons packed brown sugar light or dark, to add sweetness
  • 1 large 1 large egg, at room temperature for richness
  • 0.25 cup 1/4 cup unsalted butter, softened to room temperature for spreading
  • 1/3 cup 1/3 cup packed brown sugar light or dark, for flavor
  • 2 teaspoons 2 teaspoons ground cinnamon aromatic and warming
  • Oil Oil for frying to create a crispy exterior
Glaze Ingredients
  • 2 cups 2 cups powdered sugar for a sweet glaze
  • 1/3 cup 1/3 cup pure maple syrup adding depth of flavor
  • 0.5 teaspoon 1/2 teaspoon ground cinnamon for the glaze

Method
 

Dough Preparation
  1. In a large bowl, whisk together 2 & 1/2 cups of flour (to start), instant yeast, and salt.
  2. In a microwave-safe cup, combine the water and butter. Microwave in 10-second bursts until the butter just melts.
  3. Whisk the brown sugar and egg into the warm water and butter mixture until well combined.
  4. Pour the wet ingredients into the flour mixture. Mix until it starts to form a very sticky dough. Gradually add the remaining flour as needed.
  5. Knead the dough until it’s smooth and slightly tacky but no longer sticky.
  6. Cover the dough and let it rest for 20 minutes.
Forming the Donuts
  1. Lightly flour a work surface and roll the rested dough into a 9x13 inch rectangle.
  2. Spread the softened butter over the dough, leaving a 1/2 inch border around the edges.
  3. Sprinkle the brown sugar evenly over the butter, followed by the ground cinnamon.
  4. Roll the dough tightly from the long side into a log and pinch the seam to seal well. Trim the ends and cut the remaining dough into 12 rolls.
  5. Arrange the rolls on a parchment-lined baking sheet. Cover them and set aside to rise for 45-60 minutes.
Frying the Donuts
  1. Preheat a heavy pot with at least 2 inches of oil over medium heat until it reaches 350°F.
  2. Using the parchment to lift, carefully drop 3 to 4 rolls into the hot oil and fry them for about 1 to 2 minutes on each side or until golden brown.
  3. Remove the donuts and place them on a wire rack. Continue frying the rest, adjusting the heat as needed.
Glazing
  1. Whisk together the powdered sugar, maple syrup, and cinnamon until smooth.
  2. Dip the top of each warm donut into the glaze and gently shake off the excess. Let them set for 5 to 10 minutes before serving.

Notes

Ensure ingredients are at room temperature, avoid over-kneading dough, and use a thermometer to maintain oil temperature while frying.