Instructions

1. Preheat oven to 325F.
2. Lightly spray a donut pan with cooking spray.
3. In a small bowl, mix together the brown sugar and cinnamon.
4. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, cinnamon, and salt.
5. In another bowl bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined and frothy.
6. Add the wet ingredients into the dry ingredients and mix until well combined.
7. 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.
8. Repeat by adding a layer of the batter and then a layer of the filling.
9. 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.
10. 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.
11. Allow to cool for 3-5 minutes before removing from the pan. Gently tap the pan to pop them out.
12. While cooling, cream together the cream cheese and butter until whipped.
13. Add in the vanilla and mix.
14. Gradually add in the confectioner’s sugar.
15. At this point you can add in the heavy cream if you want a thinner, glaze type frosting.
16. Transfer to a bowl, cover and store in the fridge until ready to use.
17. Once the donuts are on the cooling rack, slather on the cream cheese frosting.