What the heck is this?
Okay, so you know that moment when you can’t decide between cinnamon rolls and donuts? Well, plot twist — you don’t have to choose anymore. These Cinnamon Roll Cake Donuts are basically the love child of your two favorite breakfast treats, and they’re about to become your new weekend obsession. We’re talking tender, cake-like donuts with that classic cinnamon-sugar swirl running through them, topped with a vanilla glaze that’ll make you question every life choice that led you away from homemade donuts. No yeast, no waiting around for dough to rise, just pure cinnamon roll bliss in donut form. My neighbor literally knocked on my door asking what smelled so good — that’s the power we’re dealing with here.
Why You’ll Love This Recipe
No yeast = no waiting around for hours.
All the cinnamon roll flavor without the fussy rolling and rising.
Baked, not fried, so you can pretend they’re healthier.
Perfect for weekend brunches or Tuesday stress-eating.
Makes your kitchen smell like a bakery.
Way easier than actual cinnamon rolls but tastes just as indulgent.
The Good Stuff You’ll Need
For the Donuts:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup milk
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 2 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Equipment You’ll Need:
- Donut pan (don’t try to wing this with a muffin tin)
- Piping bag or zip-top bag
- Whisk
- Mixing bowls
Let’s Do This
Step 1: Get Your Oven Ready Preheat your oven to 350°F and generously grease your donut pan. Don’t skip the greasing — nobody wants donuts that stick and fall apart when you’re trying to get them out.
Step 2: Make That Cinnamon Swirl In a small bowl, mix together melted butter, brown sugar, cinnamon, and salt until you have a thick, spreadable paste. It should look like the most delicious cinnamon butter you’ve ever seen. Set this aside — you’ll need it in a minute.
Step 3: Donut Batter Time In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In another bowl, whisk together milk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — lumpy is fine. Overmixed donuts are tough donuts, and we don’t want that energy.
Step 4: The Magic Swirl Here’s where it gets fun. Fill a piping bag (or zip-top bag with the corner cut off) with half the donut batter. Pipe batter into the bottom of each donut mold, filling them about 1/3 full. Now dollop small spoonfuls of that cinnamon mixture on top of the batter. Add the remaining batter on top, then use a knife or toothpick to swirl everything together. You want ribbons of cinnamon throughout, not just a blob in the middle.
Step 5: Bake These Beauties Bake for 12-15 minutes until the tops spring back when lightly touched and they’re golden brown. Don’t overbake — nobody likes a dry donut. Let them cool in the pan for 5 minutes, then turn them out onto a wire rack.
Step 6: Glaze Like a Pro While the donuts are cooling, whisk together powdered sugar, milk, vanilla, and salt until smooth. Start with 3 tablespoons of milk and add more if needed — you want it thick enough to coat the donuts but thin enough to drip down the sides. Once the donuts are completely cool, dip the tops in the glaze and let the excess drip off.
Step 7: The Hardest Part Wait for the glaze to set. Just kidding — eat them immediately while they’re still warm and the glaze is slightly gooey. Life’s too short for patience.
Serving Suggestions
Serve with hot coffee or cold milk for the ultimate breakfast experience.
These are perfect for weekend brunch alongside fresh fruit.
Warm them up for 10 seconds in the microwave if you’re eating leftovers.
Pair with crispy bacon for that sweet-savory combo.
Switch It Up
Apple Cinnamon: Add 1/2 cup finely diced apples to the batter and a pinch of apple pie spice to the cinnamon mixture.
Maple Glaze: Replace the vanilla in the glaze with maple syrup and reduce the milk slightly.
Chocolate Drizzle: Melt some chocolate chips with a bit of butter and drizzle over the glazed donuts.
Nutty Twist: Add chopped pecans or walnuts to the cinnamon swirl.
Cream Cheese Glaze: Replace half the milk in the glaze with softened cream cheese for extra richness.
Make-Ahead Tips
The donuts are best fresh, but you can store them covered for 2-3 days.
You can make the cinnamon swirl mixture ahead and store it in the fridge.
Freeze unglazed donuts for up to 3 months — just thaw and glaze when ready.
The batter can be made the night before and stored in the fridge.
Questions People Actually Ask
Q: Can I make these without a donut pan? A: Technically you could use a muffin tin, but they won’t have that classic donut shape. The texture will be more like muffins than donuts.
Q: Can I fry these instead of baking? A: This is a cake donut recipe designed for baking. If you want fried donuts, you’ll need a different recipe with different proportions.
Q: Why are my donuts tough? A: Overmixing is usually the culprit. Mix just until the ingredients are combined — lumps are your friend.
Q: Can I make these gluten-free? A: Yes! Use a 1:1 gluten-free flour blend, but they might be slightly more delicate.
Q: How do I store leftover donuts? A: Store in an airtight container for up to 3 days. The glaze might get a bit sticky, but they’ll still taste amazing.
Print
Cinnamon Roll Cake Donuts
- Total Time: 30 minutes
- Yield: 12 donuts 1x
Description
Okay, so you know that moment when you can’t decide between cinnamon rolls and donuts? Well, plot twist — you don’t have to choose anymore. These Cinnamon Roll Cake Donuts are basically the love child of your two favorite breakfast treats, and they’re about to become your new weekend obsession. We’re talking tender, cake-like donuts with that classic cinnamon-sugar swirl running through them, topped with a vanilla glaze that’ll make you question every life choice that led you away from homemade donuts. No yeast, no waiting around for dough to rise, just pure cinnamon roll bliss in donut form. My neighbor literally knocked on my door asking what smelled so good — that’s the power we’re dealing with here.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup milk
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 2 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Equipment You’ll Need:
- Donut pan (don’t try to wing this with a muffin tin)
- Piping bag or zip-top bag
- Whisk
- Mixing bowls
Instructions
Step 1: Get Your Oven Ready Preheat your oven to 350°F and generously grease your donut pan. Don’t skip the greasing — nobody wants donuts that stick and fall apart when you’re trying to get them out.
Step 2: Make That Cinnamon Swirl In a small bowl, mix together melted butter, brown sugar, cinnamon, and salt until you have a thick, spreadable paste. It should look like the most delicious cinnamon butter you’ve ever seen. Set this aside — you’ll need it in a minute.
Step 3: Donut Batter Time In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In another bowl, whisk together milk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — lumpy is fine. Overmixed donuts are tough donuts, and we don’t want that energy.
Step 4: The Magic Swirl Here’s where it gets fun. Fill a piping bag (or zip-top bag with the corner cut off) with half the donut batter. Pipe batter into the bottom of each donut mold, filling them about 1/3 full. Now dollop small spoonfuls of that cinnamon mixture on top of the batter. Add the remaining batter on top, then use a knife or toothpick to swirl everything together. You want ribbons of cinnamon throughout, not just a blob in the middle.
Step 5: Bake These Beauties Bake for 12-15 minutes until the tops spring back when lightly touched and they’re golden brown. Don’t overbake — nobody likes a dry donut. Let them cool in the pan for 5 minutes, then turn them out onto a wire rack.
Step 6: Glaze Like a Pro While the donuts are cooling, whisk together powdered sugar, milk, vanilla, and salt until smooth. Start with 3 tablespoons of milk and add more if needed — you want it thick enough to coat the donuts but thin enough to drip down the sides. Once the donuts are completely cool, dip the tops in the glaze and let the excess drip off.
Step 7: The Hardest Part Wait for the glaze to set. Just kidding — eat them immediately while they’re still warm and the glaze is slightly gooey. Life’s too short for patience.
Notes
Serve with hot coffee or cold milk for the ultimate breakfast experience.
These are perfect for weekend brunch alongside fresh fruit.
Warm them up for 10 seconds in the microwave if you’re eating leftovers.
Pair with crispy bacon for that sweet-savory combo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~48g
- Protein: ~4g