Baked Cinnamon Roll Mini Donuts

Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!

Delicious Cinnamon Roll Mini Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!

These mini donuts also have the distinction of being adorably child sized. My oldest loves donuts based on cartoons having never actually had an actual fried donut. So since I kept getting asked for donuts, I thought I would make some tiny ones. Sure these aren’t fried, so I guess the batter is more reminiscent of a muffin, but in the donut pan they come out soft, tender with a hint of crispy and with the glaze and the shape you will not miss a single calorie you’re saving by choosing these over the normal fried variety! Plus they taste like cinnamon rolls and you know how obsessed with cinnamon rolls I am evidenced by all these previous recipes 🙂

What? Can you blame me, cinnamon rolls are the best!

Donuts aren’t too shabby either! Don’t get me wrong, I could totally go crazy eating donuts if it wouldn’t add 5…10…20 pounds. Especially maple bars, they are by far my favorite! But I don’t really ever have the occasion to eat them since I don’t work in an office setting. Most client’s homes aren’t hotbeds for donuts and I don’t think in all the years I have been a chef I have ever had a client request them since I usually cook when no one is home and donuts are best enjoyed fresh.

So enjoy these baked delicious mini cinnamon roll donuts! They’re fun to eat and perfect with your morning cup of coffee when the Ultimate Cinnamon Roll Pound Cake may be more calories than you are willing to spend!

Preheat oven to 350 degrees. Spray baking spray on a mini donut pan. We are going to use this pan three times, but I only sprayed it once and it was totally fine.  Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Add the egg, brown sugar, milk, yogurt, melted butter and vanilla into a second bowl and whisk until combined.

Whisk the wet and the dry ingredients together.Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!Add to a large ziploc bag and cut a tiny bit off the bottom corner. Pipe into the donut wells, ½ to 2/3 full.
Bake for eight minutes, until it just barely springs back when touched. Let cool on a tray and make the next batch.
Once they are all cooled add the powdered sugar, vanilla and 2 tablespoons of milk to a small bowl. Mix well.

Separate about 2 tablespoons of the icing and add the cinnamon and add to a small ziploc bag. This cinnamon icing should be a bit thinner, so add in a tiny bit of water/milk if needed. Dip the donut tops into the glaze and put on tray.
When all dipped, add the cinnamon icing over the donuts to make the cinnamon roll effect.

Or if you want to get all fancy you can coat them a bunch of different ways in one, like I did for my dear sweet husband’s office and posted on Instagram! Do you follow me on Instagram? If not you totally should. I post some behind the scenes photos on there and will be doing that a lot more in the coming weeks.

Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!

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Cinnamon Roll Donuts (Baked!)

Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!
Yield 36 donuts
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups flour , sifted and spooned into the cup
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1/2 cup milk
  • 1/2 cup yogurt
  • 4 tablespoons unsalted butter , melted
  • 1 tablespoons vanilla extract
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 1/2 tablespoons milk , divided
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Spray baking spray on a mini donut pan. We are going to use this pan three times, but I only sprayed it once and it was totally fine.
  • Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  • Add the egg, brown sugar, milk, yogurt, melted butter and vanilla into a second bowl and whisk until combined.
  • Combine the wet and dry ingredients until just combined.
  • Add to a large ziploc bag and cut a tiny bit off the bottom corner.
  • Pipe into the donut wells, ½ to 2/3 full.
  • Bake for eight minutes, until it just barely springs back when touched.
  • Let cool on a tray and make the next batch.
  • Once they are all cooled add the powdered sugar, vanilla and 2 tablespoons of milk to a small bowl. Mix well.
  • Separate about 2 tablespoons of the icing and add the cinnamon and add to a small ziploc bag. This cinnamon icing should be a bit thinner, so add in a tiny bit of water/milk if needed.
  • Dip the donut tops into the glaze and put on tray.
  • When all dipped, add the cinnamon icing over the donuts to make the cinnamon roll effect.

Notes

Nutrition

Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 88mg | Potassium: 49mg | Sugar: 10g | Vitamin A: 65IU | Calcium: 25mg | Iron: 0.4mg
Keyword: Baked Cinnamon Roll Mini Donuts

Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!

Delicious Cinnamon Roll Donuts that are baked and SO GOOD while staying healthy! Easy to make, adorable to serve and addicting to eat!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This were sooo yummy!!!!! The key to the frosting which my kids said was better than store bought is SIFT your powdered sugar! I would definitely make this again would love to see a chocolate version! Followed it exactly but did NOT need 2.5 tblsps. milk used 2 tablespoons only and it was perfect.

  2. Oh so yummy! I need these in my life right now. I just had homemade pumpkin spice coffee this morning and was thinking it would go great with a spiced donut or coffee cake.

  3. I’ve never made my own donuts before but I’ve always wanted to though. I’m definitely going to have to try these, thanks!

  4. NOM NOM NOM – Can I have these for breakfast? They look delish, I can skip the smoothie for one day right? LOL

  5. Oh my gosh these look and sound so good!!! Thanks for posting I will be making these soon!

  6. Wow. I need to see if I can make these without messing them up. They look amazing and would really take care of my constant donut craving!

    1. They were pretty easy, although the ones I let my oldest help with turned out just a bit less picture perfect, haha.

    1. Thanks! I love a good cinnamon roll too! Funnily enough it is one of my favorite recipes and I have posted a ton of cinnamon roll ideas but not my classic cinnamon roll! I need to remedy that, haha.