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Cinnamon Roll Doughnuts

All of my favorite things about yeasted cinnamon roll dough, stuffed into a doughnut pan! These Cinnamon Roll Doughnuts are fat and fluffy and have a gorgeous cream cheese frosting you’ll be adding to all your pastries from now on. 

Cinnamon Roll Doughnuts

I have a MAJOR weakness for coffee-house style baked goods. Big, fat, fluffy, over-sized pillows of baked goodness. YES. These Cinnamon Roll Doughnuts are exactly that. They are the kind of impressive treat you’d happily shell out $4.95 for at your neighborhood cafe.

I based this recipe on my Blackberry Sticky Buns recipe that always takes off this time of year. It’s based on a Cooks Illustrated article I read a zillion years ago, which basically assures THE BEST brioche dough imaginable. I used the same dough base some time ago to make what I call Sweetheart Rolls. They are orange-scented, and filled with cream cheese and strawberries. It’s good stuff, ya’ll. BUT. With these cinnamon roll donuts, I went a different direction with the filling and then used the technique from my favorite Apple Walnut Danish recipe. That post has a step by step tutorial with photos if you start on these donuts and aren’t sure how to twist.

Cinnamon Roll Donut Recipe

I baked the twisted rolls in two standard donut pans. I considered going full-fried-donut with this one for a minute — like I was almost there.

Yeasted Cinnamon Doughnut Recipe

But if you read here on a regular basis, then you know that it has only been about a week since I very nearly caught my kitchen on fire while all my dogs barked at me. I was looking forward to eating doughnuts and having no fire alarms in my future.

Cinnamon Roll Donuts with Cream Cheese Frosting

If you decide to fry things up, PLEASE TELL ME ALL ABOUT IT. That said though, a donut pan will totally suffice. Bake ‘em up and frost away!

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