Sunday, January 29, 2012

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

We made these while Jenna was home for Christmas break. Everyone loved them and they will be a go to baked donut recipe. I don't think our cream cheese was room temperature when we did the glaze--thus the chunks! Still tasted great!
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

For the Donuts

1 c all-purpose flour
4 tbsp white sugar
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon (add more if you like cinnamon or want a stronger ‘cinnamon bun’ taste)
1/2 tsp salt, optional
6 tbsp buttermilk
1 egg
1/2 tsp vanilla extract
1 tbsp butter, melted

For the Glaze
1/2 c (or more) powdered sugar
1-2 tbsp cream cheese, softened
1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)
1/4 tsp+ cinnamon, optional
1-2+ tsp Water, Milk, Half and half or cream
For the Donuts

Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).

In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).

Add buttermilk, egg, vanilla and melted butter. Whisk or stir to combine.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon which is what I did.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will not be golden brown, but should be springy.

Allow to cool slightly before removing from pan, about 5 minutes.

For the Glaze

While donuts are baking or cooling, make the glaze by combining powdered sugar, room temperature softened cream cheese, vanilla extract, cinnamon, and milk/cream/water. Whisk or stir to combine, adding the liquid, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze while warm (or cool).

Add a final dusting of cinnamon, sugar, brown sugar, or cinnamon-sugar mixture; sprinkles, or other extras at end, as desired.

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