Now I do my very best to give you recipes that don’t require special equipment however this is one of those that you really, really need a donut pan. HOWEVER… you can make these in your cupcake/muffin pan but, obviously, they won’t be donuts. LOL
This whole donut thing I blame on Mr. Fantabulous. See he went out with the boys one night to jam and left me home alone (like he took my car but did leave me his). The only problem is his is a stick shift and this girl has ZERO coordination therefore driving it is not an option. Now granted he did try to teach me and he had the patience of a nun but I was a nervous wreck. So nervous that I actually had to pull over and well “be sick” because I was that worked up. I just don’t do stick shifts. Just like I don’t do parallel parking. I managed to pass that part of my driver’s license test with I swear God’s help because as soon as I became legal to drive, those skills disappeared.
So as I was saying, these donuts are HIS fault! Since I was stuck at home I actually sat and watched some TV; something I never, EVER do. Well I was flipping stations and found some food show. Well it was all about donuts. I’m not a real big fan of them. I mean, just like pancakes and the like I love the first bite or two but anything after that and I’m done. It’s like a brick in my stomach.
Well this show was so awesome that I actually was craving one. However by this time it was like 2am and my baby had just got home. There was no way I was baking at that time. So I got up around 6:30ish (yeah, did I mention I don’t really sleep a lot?) and just HAD to make donuts.
Since I know my honey loves cinnamon rolls… and I didn’t feel like making them, I decided to give a shot at making cinnamon roll donuts.
Have to admit, these turned out really good. The flavors were packed with cinnamon, brown sugar and that luscious cream cheese but with the texture of a baked donut.
And that frosting… Oh Dear Sweet Baby Jesus on a donut! I fell in such love that it almost became unholy! LOL
I really think next weekend you need to make these for well… yourself! Forget the rest *wink*Print
- 2 cups all-purpose flour
- 2 tablespoon corn starch
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoon butter, melted
- Preheat oven to 325F.
- Lightly spray a donut pan with cooking spray.
- In a small bowl, mix together the brown sugar and cinnamon.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined and frothy.
- Add the wet ingredients into the dry ingredients and mix until well combined.
- Either using a pastry bag with a large hole opening or a plastic baggie, place a ½ cup of the mixture into the bag, sprinkle 1-2 tablespoon of the brown sugar cinnamon filling over top.
- Repeat by adding a layer of the batter and then a layer of the filling.
- Gather up the end of your bag, twist and get ready to pipe. If using a baggie, snip a hole at the bottom about the size of a dime.
- Fill your donut pan almost 3/4 full (I did just slightly under) and bake for 8 to 10 minutes or until the donuts spring back when touched.
- Allow to cool for 3-5 minutes before removing from the pan. Gently tap the pan to pop them out.
- While cooling, cream together the cream cheese and butter until whipped.
- Add in the vanilla and mix.
- Gradually add in the confectioner’s sugar.
- At this point you can add in the heavy cream if you want a thinner, glaze type frosting.
- Transfer to a bowl, cover and store in the fridge until ready to use.
- Once the donuts are on the cooling rack, slather on the cream cheese frosting.