Cinnamon Roll Donuts

My kids have some friends that come over almost every weekend and stay the night.  They are sweet kids and we love having them around.  When all the kids wake up, the first thing one of the girls asks is "what are you going to make us for breakfast?" 

The other day they were over and my response to her question was "how abotu pancakes?"  She looked at me like I just sprouted a third eye.  Her response?  She said "but I can eat pancakes at home."  Ha!  I took that as a compliment and decided to make something delicious and "not something they could get at home" for breakfast.  We decided on these Cinnamon Roll Donuts.

 

Cinnamon Roll Donuts

Source: Buns In My Oven

For the donuts:

* 1 cup flour

* 1/4 cup plus 2 tablespoons white sugar

* 1 teaspoon baking powder

* 1/8 teaspoon ground nutmeg

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon salt

* 1/4 cup plus 2 tablespoons tablespoons buttermilk (or regular milk with a teaspoon of white vinegar added)

* 1 egg, beaten

* 1/2 teaspoon vanilla

* 1 1/2 teaspoons vegetable oil

For the cinnamon topping:

* 2 tablespoons butter

* 2 teaspoons cinnamon

* 5 tablespoons brown sugar

* 1 teaspoon milk

* 1 teaspoon cornstarch

* 1 teaspoon vanilla

For the glaze:

* 1/4 cup powdered sugar

* 1 tablespoon plus 2 teaspoons heavy cream or milk

Preheat the oven to 325 degrees.

To make the cinnamon topping:

Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla.

Pour the cinnamon topping evenly into each well of your well greased donut pan.

 

To make the donuts:

In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, stir together the butter milk, egg, and oil.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.

Drop spoonfuls of the batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and cooked through.

 

Remove from the oven and cool in the pan for two minutes before transferring to a wire rack. Note - when I did this, I lost most of the cinnamon glaze (because it stayed in the pan.)  I think I would cool the donuts for about 15 minutes, at least, before taking them out of the pan. 

 

For the second batch, I spread some of the glaze on top of the cooled donuts to add more (since so much fell off.)  It worked great!

To make the glaze:

Whisk together the powdered sugar and cream until smooth. Spoon into a baggie and cut off a small corner of the bag. Pipe the glaze onto the donuts.  This works best if the donuts are cool because then it' doesn't drip off =o)

 

They were wonderful and the kids loved them.  Soft, cinnamon-y and delicious!

 

Enjoy!

 

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Cinnamon Chip Coffee Cake

What are your thoughts on birthdays?  Not everyone else's, but your own.  Do you love them?  Do you hate them?  Do you celebrate alone, with family and friends or do you just want to forget they exist?

I love my birthday.  Love, love, love my birthday!  I love that there's one day out of each year that is my day.  I get to do whatever I want and I think to myself "it's my birthday, why not?!"

It was my birthday last weekend.  Guess what I did.  I cooked and baked and cleaned my house and then babysat for some friends.  Huh... that didn't really go as planned.  So maybe I need to re-think this whole birthday thing.  Maybe it's not the best day ever.  Nah.  I'm going to persevere =o)  Maybe next year I'll get to celebrate and whoop it up like I always think I'm supposed too.  (I keep saying that.) 

Anywho....

I don't think this Bundt Cake even needs an introduction.  Right?  I mean, seriously.  Look at it.  It's a Bundt cake.  It has cinnamon chips in it.  And it has a glaze on top.  "Nuff said!

Anita over on Aunt Nubby's Kitchen posted this not too long ago.  It was one of those "holy-cow-I'm-so-making-that-this-weekend" things.  And am I glad we did!  We gobbled it up instantly!   It was delicious - moist and cinnamony and perfect.

Cinnamon Chip Coffee Cake

Source: Aunt Nubby's Kitchen

1 cup (2 sticks) butter, softened

1 cup sugar

2 eggs

1/2 tsp. vanilla

3/4 cup applesauce

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

one 10 ounce package of Hersheys Cinnamon Baking Chips

 3/4 cup powdered sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

3-4 Tbsp. warm water

In a stand mixer, beat butter and sugar until light and fluffy.  Add the eggs and beat well.  Add vanilla and applesauce and mix until blended.  Add flour, baking soda and salt and mix well.  Gently mix in the cinnamon chips.  (You can also add pecans or walnuts but we chose not too.)

Preheat oven to 350 degrees. 

Spray a bundt pan with non-stick cooking spray.  The kind with flour works best.

Spread batter into pan and bake for 40-45 minutes.

Cool in the pan for about 15 minutes then transfer to a wire cooling rack until slightly warm.

It's pretty darn good just like this!

But doesn't it just look a little "fancier" with frosting drizzled on it?

To make the glaze, add vanilla and cinnamon to the powdered sugar.  Add the warm water one tablespoon at a time and mix well after each addition.  You want all the lumps out of it while it's still thick.  Add enough water to make it the consistency you want.  You want to be able to pour it over the coffee cake but not so thin that it runs down the sides and just pools on the plate.

And because we can never leave anything alone... drizzle a little more frosting on it =o)

Enjoy warm or cold.

 

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Cinnamon Bun Scones

I have to be honest with you, I don't think I've ever had a scone. They've never really appealed to me.  I'm not sure why.  Maybe it's because everyone says they are great with coffee.  I don't drink coffee.  Maybe it's because they don't seem sweet enough, more like a buscuit.  And let's just be honest, I have a huge sweet tooth!  But then I saw this recipe and actually took a look at it.  Cinnamon.  Sugar.  Icing.  Yep, I'm in.

I had a meeting with some of the other District Counselors and the Assistant Superintendant to go over our Flight Team Protocol.  A Flight Team is the team that responds to major tragedies that happen in the community (when they involve the school.)  It's something that no one really thinks about until something happens and then it's invaluable.  Last summer a man in my community decided to kill his two children and his wife and then take his own life.  Something this horrific shakes a community (any community, especially a small one like mine) and the response to this is essential.  So, when having to deal with topics such as this, I bake treats.

These Cinnamon Bun Scones were delicious.  Agiain, I have to say, I've never tasted a scone so I can't compare these to anything, but I guess I am honest when I say "these are the best scones I've ever had!"  =o)  They really were good.  Just the right amount of sweet without being as sweet as a cinnamon roll.  (They seemed healthier.  Right???)

Cinnamon Bun Scones

Source: Recipe Girl

* 2 cup AP flour

* 1 cup oatmeal, quick or old-fashioned, uncooked

* 1/4 cup plus 2 Tbsp. sugar, divided

* 1 Tbsp. baking powder

* 1/4 tsp. salt

* 8 Tbsp. (1 stick) chilled butter, cut into pieces

* 3/4 cup 2% milk

* 1 large egg

* 1 tsp. vanilla

* 1 cup Hershey's Cinnamon Chips

* 2 tsp. ground cinnamon

Glaze

* 3/4 cup powdered sugar

* 1/4 tsp. vanilla

* 3 to 4 tsp. milk

Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.  Add Cinnamon CHips.

In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

In another small bowl, combine remaining 2 Tbsp. sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).  If you don't have these Hershey's Cinnamon Chips in your area, you can learn how to make them here.

Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. I used my large cookie scoop and it worked great.   

Bake 11 to 13 minutes or until golden brown. Remove to cooling rack.

 

To make glaze: 

In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth.  I had about a half of a tub of cream cheese frosting in my fridge so I added a big plop of that to the glaze and stirred it all up.  It was amazing!

 Drizzle over tops of warm scones. Serve warm.

I don't know what scones are supposed to taste like but I'm totally making these again!

Enjoy!

We love cinnamon chip anything.  Here are some more delicious cinnamon chip recipes to try.

Cinnamon Chip Bread

Cinnamon Chip Cookie Dough Cheesecake Bars

Cinnamon Chip Oatmeal Cookies

 

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Donut Hole Muffins

I've wanted to make these for awhile now.  They look so delicious and sounded so simple.  And seriously?  How could a muffin rolled in cinnamon and sugar not be delicious?!  Not possible.

Donut Hole Muffins

Source: The Frugal Girl

2 tablespoons oil

 1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

3-4 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon

Preheat oven to 350. 

Mix oil and sugar; beat in egg. Add vanilla and milk, and stir until combined.

Mix flour, baking powder, and salt together. Add to wet ingredients and stir gently, just until combined. (a few lumps should remain).

Fill muffin tins 2/3 full with batter. DO NOT use muffin liners.  Bake for 10-12 minutes.

Combine sugar and cinnamon. Dip each muffin into the melted butter and then roll in the cinnamon sugar.

Serve warm!

This is a perfect addition to a Sunday morning brunch.  They are sweet from the cinnamon and sugar but not too sweet.  The muffins are not a cake so they aren't sweet.  It's perfect.

Fun, easy, delicious!

Cinnamon Chip Cream Cheese Bread

I made a slight change to the recipe.  The Wednesday Baker made it with blueberries instead of cinnamon chips.  Blueberries are good but we aren't big blueberry fans here.  And let's be honest... cinnamon chips rocks.  So it's maybe not as healthy but man, oh man.  I can't even tell you how delicious it was!

And it is called bread.  So to me, that means I can eat it for breakfast.  Right??? 

Make sure you read the directions before you start, just so nothing sneaks up on you (like beating the egg whites or adding the glaze before you cook it.

Cinnamon Cream Cheese Bread

Source: Adapted from The Wednesday Baker

Bread

• 1/2 cup butter
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 egg yolks
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/3 cup milk
• 2 egg whites
• 1/4 cup sugar
• 1 bag Hershey's Cinnamon Chips 

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 Tbsp. flour
• 1 egg

Glaze

• 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 1 tsp. water

Make the cream cheese filling first.  Beat all of the ingredients until smooth.  Set aside.

Make the glaze.  Mix all ingredients and set aside.

So far, so good, right?

In a large bowl, cream the butter and sugar together until light and fluffy.  Add the vanilla and mix.  Add the egg yolks (the whites will be used later so save them!)  and mix well.  Alternate adding the flour and baking powder and the milk.  Mix after each addition.

In another bowl, beat the egg whites until soft peaks form.  Add the 1/4 cup sugar, 1 Tbsp. at a time, until egg whites are stiff.  

Fold the egg whites into the batter mixture. All all but about 1/2 cup of the cinnamon chips.  Stir.

Add the 1/2 cup of cinnamon chips to the cream cheese mixture (if you want.)

Pour half of the batter into a greased and floured loaf pan.  Top with the cream cheese layer and spread to make it even.  Add the rest of the batter and spread it out.  

Pour the glaze over the uncooked batter.

Cook in a 350 degree oven for 55 - 60 minutes.

Let cool completely before taking out of the pan.  

Oh man.  It was amazing!  I didn't let it cool completely because I wanted to eat a slice (or two) when it was still a little warm.  It was "fragile" to handle while warm but oh so worth it.  It was amazing!!!  (Did I already say that???)

I loved the crunchy, sweet top.  

Enjoy!

 

Old Fashioned Sour Cream Donuts

 

I could eat donuts every single day.  Well, if I didn't care about having a heart attack and huge rear end.  But minus those things, and I totally would.  I love them.  I remember taking a magazine quiz once that determined if you had a sweet tooth, a salt tooth or a fat tooth.  Guess which one I had.  Yep, a giant fat tooth.  So donuts call to me.

This recipe did not disappoint at all!  They were delicious!  I did mess up and rolled my dough too thin.  I couldn't figure out why they were flat until about 5 hours later when I did one of the "I should of had a V8" hand smacks to my forehead.  But they were still awesome!

 

 

Old Fashioned Sour Cream Donuts 

Source: Christie's Corner

* 2 1/2 cups cake flour

* 1 1/2 tsp. baking soda

* 1 tsp. salt

* 3/4 tsp. ground nutmeg

* 1/2 cup sugar

* 2 Tbsp. shortening

* 2 large egg yolks

* 2/3 cup sour cream

* oil for frying

Simple Vanilla Glaze

* 3 1/2 cups confectioner's sugar

* 1 1/2 tsp. light corn syrup

* 1/4 tsp. salt

* 1/2 tsp. vanilla extract

* hot water

Sift the flour, baking soda, salt and nutmeg and set aside.

In a stand mixer, mix the sugar and shortening for about 1 minute on slow speed.  Add the egg yolks and mix for another minute on medium speed, scraping the sides of the bowl as you go.

Add the dry ingredients and the sour cream (alternating the two) in three separate additions.  Mix just until combined (do not over mix.)  The dough will be sticky.  Transfer to a clean bowl and cover with plastic wrap.  Refrigerate at least 45 minutes (or overnight.)

Heat oil in your deep fryer or in a large pan to 325 degrees.

Roll the dough out on a floured surface.  I rolled mine too thin (about 1/2 inch thick).  I would make it thicker next time.

 

 

Using a donut cutter, cut donuts out of the dough.  Re-roll and cup until the dough is used up.

Fry donuts in hot oil for about 15 seconds and flip.  Fry for another 60 seconds and flip again to the first side and fry for another 60 seconds.  You want the donuts to be a nice golden brown color.

 

 

Remove from oil and place on cookie sheet lined with paper towels.

 

 

While they are still warm, mix the ingredients for the glaze.  Pour over the donuts.

 

 

My kids like the holes more than the donuts.  It's miniature food.  Who doesn't love it, right?

 

 

Enjoy!

 

 

 

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Baked Chocolate Glazed Donuts

Yep, more donuts. We had to make chocolate donuts when we made our Baked Donuts with Maple Frosting. I'm a chocolate fan. My kids, not so much. But their friends helped me gobble these up!

Baked Chocolate Glazed Donuts

Source: Cookin' Up North

* 1 cup flour

* 2 Tbsp. cocoa powder

* 1 tsp. baking powder

* 1.4 tsp. baking soda

* 1/2 cup sugar

* 1/2 tsp. cinnamon

* 1/2 tsp. salt

* 2 Tbsp. butter, melted

* 1/2 cup buttermilk

* 1 tsp. vanilla

* 1 egg

Mix dry ingredients and set aside.  Mix the wet ingredients.  Add dry ingredients to wet ingredients and stir until just combined.

I poured the batter into a ziplock bag so I could pipe it into my mini donut maker.  You could also use a donut pan and cook in a 350 degree oven for 8-10 minutes.

To make the glaze, I just used powdered sugar, melted butter and a smidgen of milk and dipped them in.  You could also add a little cinnamon to the glaze to bring out the cinnamon in the donuts.  That would be wonderful!

Top with sprinkles if desired. 

They're kind of healthy, right?  I mean, they're baked.  That helps, right?  Well, one can always hope.  They were delicious!

 

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