Cinnamon Roll Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 16 doughnuts
  • Brioche Dough
  • 2 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 tablespoon ground cinnamon
  • 1½ cups powdered sugar
  • 4 tablespoons cream cheese, softened
  • 2 - 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  1. Follow the recipe for the Brioche Dough (<-- link here). You can make the dough ahead of time and refrigerate the dough after kneading overnight. In the morning, bring to room temperature before rolling out. If you are making the doughnuts the same day, then allow the dough to rise for an hour, or until double in size.
  2. Roll out the dough after the first rise so that it is about an 18 x 14 rectangle.
  3. Brush the dough with the unsalted butter. Mix together the sugar and cinnmon and spread evenly on the dough, leaving a ½ inch border around the dough.
  4. Roll the dough lengthwise into a log. Pinch the edges of the dough and smooth out the log as much as you can. Cut out rounds of dough about an inch thick. Allow the dough to rise as you heat up your oil.
  5. In a deep fryer, or large cast iron skillet add your oil at least three inches deep. Heat the oil until it reaches 375 degrees F. Place paper towels on a wire rack.
  6. Place 1 - 2 doughnuts into the oil and cook on each side for 1 - 2 minutes, or until golden brown. Place on the wire rack.
  7. Mix together the powdered sugar and cream cheese together until well combined. Mix in the heavy cream and vanilla extract until combined and a smooth consistency.
  8. Pour the glaze over the doughnuts and serve.
Recipe by A Cookie Named Desire at