Cinnamon Roll Doughnuts – Homemade cinnamon rolls are fried to give them a golden brown outside but keeping that gooey, cinnamon center. Finished with a light glaze to make them perfectly sweet.
Tips & Tricks
- Roll the dough tightly. To ensure the filling stays intact and the cinnamon roll doesn’t unravel during frying, it’s important to roll the dough tightly and evenly before slicing into the the individual cinnamon rolls.
- Tuck the dough. Another trick to keep the roll from unraveling in the fryer, is to tuck the loose end of dough under the roll and pinch it in place.
- Make sure oil is hot. A temperature thermometer is essential for frying food. It ensures the oil is at the right temperature to ensure they don’t burn or get overly greasy.
- Drain the doughnuts on a rack. To keep the doughnuts from getting soggy once they come out of the fryer, it’s best to drain the doughnuts on a wire rack to allow the excess grease to drip off.
Cinnamon Roll Doughnuts
Servings: 16 doughnuts
Ingredients
For the dough:
- 1 cup milk warmed
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package instant yeast
- 4 cups all-purpose flour plus more for dusting
- 2 tablespoons canola or vegetable oil
- 2 large eggs
For the filling:
- 3 tablespoons unsalted butter
- ¾ cup light brown sugar
- 1 tablespoon ground cinnamon
For the topping:
- 1½ cups powdered sugar
- 2 tablespoons milk
Instructions
- First we will begin making the dough. Add warmed milk to a large bowl, along with 3¾ cups of the flour, 2 tablespoons of oil, salt, sugar, egg, and yeast. Stir together with a wooden spoon until combined. The dough will be very thick but still pretty wet and sticky.
- Place 2 tablespoons of flour on the surface of your counter. Place dough on top of it and begin kneading the dough with the flour until all the flour is mixed into the dough. Keep kneading for about 4-5 minutes until the dough is smooth and elastic. If it starts to stick to the counter, add a little more flour. Once you finish kneading, shape into a ball. Lightly grease another large bowl and place the ball of dough into bowl. Cover with a kitchen towel and let it rise for 1 hours, where it will be double the size. I like to place mine in the microwave to keep it away from any cool draft from the A/C.
- Once dough has risen, punch it down with your fist and remove from the bowl. Lightly dust your counter with flour and place the dough on top. Roll out dough into a large rectangle, 18 inches x 22 inches. Spread butter over the dough in one even layer. Sprinkle with cinnamon sugar mixture .
- Starting on the long edge, tightly roll the dough into a log. Cut the edges off and then cut the log in half and then into quarters so you have 4 parts. Cut each part into 4 even rolls so that you have 16 rolls total. Place onto a large baking sheet, tucking the seam to ensure it stays in one round roll. Cover and let them rise for another 45 minutes or until doubled in size. Preheat cooking oil in a Dutch oven to 350 degrees while the rolls rise.
- Once they're done rising and oil is 350-360 degrees, uncover them, place 3 into the oil to fry, making sure the expressed seam is facing up (this will ensure the cinnamon rolls don't unravel while frying). Fry for 1 minute then flip to cook for another minute. Remove from oil and let drain on a rack on top of a baking sheet. Repeat with the rest of the doughnuts.
- Once the doughnuts are all fried, it's time to dip them in icing. Place powdered sugar and milk in a medium bowl. Whisk together until smooth. Dip the top of each cinnamon roll doughnut into the icing and place back on the rack to let the excess drip off. Serve warm or within 12 hours.
Pin for later:
More recipes you’ll love:
Apple Pie Slider Doughnuts
Cinnamon Bun Soft Pretzels
Pumpkin Cinnamon Rolls
Thank you for sharing this delightful recipe Slither io for Cinnamon Roll Doughnuts!
Made these for my elderly parents and they are in love! And they think I am an amazing chef! Lol! If they only knew how simple it is! Thanks for the great idea!
thank you