Cinnamon Roll Donut Recipe

Warm milk and bloom yeast

Warm 1 cup milk to about 110°F (warm to the touch, not hot). In a small bowl, combine warm water (1 tbsp), 1 tsp of the sugar (taken from the 1 tbsp) and 2 tsp active dry yeast. Let sit 5–10 minutes until foamy.

Melt 4 tbs unsalted butter in a small saucepan or microwave and let cool slightly. Stir melted butter, remaining sugar (1 tbs total used), and the warm milk together.

In the bowl of a stand mixer fitted with a dough hook (or a large bowl for hand mixing), whisk together 3.5 cups all-purpose flour and 1/2 tsp fine salt. Make a well and add the yeast mixture, milk/butter mixture, and 2 large eggs. Mix on low until combined, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is very sticky, add up to 1/4 cup more flour; if too dry, add 1 tsp milk at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

After the first rise, gently punch down dough and transfer to a lightly floured surface. Roll dough into a rectangle roughly 12 x 16 inches and about 1/4 inch thick. Chill in refrigerator 15–20 minutes to make spreading the filling easier (optional).

Prepare the filling: In a small bowl, combine 4 tbs softened butter, 3/4 cup packed light brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground cardamom (optional), and 1/8 tsp fine sea salt. Mix until smooth and spreadable.

Using a spatula or offset knife, spread the cinnamon-sugar filling evenly over the rolled dough, leaving a 1/2-inch border on the long edge opposite you.

Starting at the long edge closest to you, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1-inch thick). Alternatively, to make classic donut shapes, roll the dough to 1/2-inch thickness before cutting with a 3-inch round cutter and use a 1-inch cutter to cut the hole; reserve scraps for layering with filling.

If you cut into rolls: place each roll swirl-side-up on a parchment-lined baking sheet about 1 inch apart for a second proof. If you cut donut rounds: assemble by layering a rolled piece with a smear of filling before covering with another round to create a filled donut, or keep as pinwheels.

Cover loosely and let proof at room temperature until puffy and nearly doubled, about 30–40 minutes. Meanwhile, prepare glaze and heat oil if frying.

Heat oil: pour about 3–4 cups neutral oil into a deep, heavy-bottomed pot and heat to 350°F (175°C). Use a thermometer to maintain temperature within ±10°F. If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in about 45–60 seconds.

Fry donuts/rolls in batches of 2–4, taking care not to overcrowd. Fry each side about 1–1.5 minutes until golden brown, turning once with a slotted spoon. Total frying time ~2–3 minutes depending on size. Adjust heat as necessary to keep oil near 350°F.

Transfer fried donuts to a wire rack set over a sheet pan lined with paper towels to drain. If desired, brush lightly with 2 tbs melted butter while still warm to enrich flavor and help glaze adhere.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Place proofed rolls/donuts on sheet 1–2 inches apart. Brush tops lightly with milk or an egg wash (1 beaten egg with 1 tbs water) for color.

Bake 12–15 minutes until golden and cooked through (internal temperature ~190°F for enriched dough). Let cool on a rack 5–10 minutes before glazing.

While donuts are cooling slightly, make the glaze. In a medium bowl whisk together 2 cups powdered sugar, 1 tsp vanilla extract, and 3 tbs whole milk (add more milk 1/2 tsp at a time if glaze is too thick) until smooth and pourable. Stir in 1/4 tsp ground cinnamon for a cinnamon-sugar glaze.

Dip the warm (not piping hot) donuts or rolls into the glaze, turning to coat, then return to the wire rack so excess can drip off. For filled pinwheels, spoon glaze over the tops. If you brushed with melted butter earlier, the glaze will adhere nicely.

For extra finish, immediately sprinkle a small pinch of cinnamon-sugar (1 tsp granulated sugar + 1/8 tsp cinnamon) or chopped pecans on top of glazed donuts before glaze sets.

Let glaze set about 10–15 minutes. Serve warm for the best cinnamon-roll-donut experience.