Cinnamon Roll Baked Donuts pack a flavor punch that will satisfy your sweet tooth while keeping you on track. The best two breakfast treats in one!
Oh. my. My oh my oh my. Do you ever eat something so delicious that you just don’t know if you can truly express how satisfying it is? Words can’t do it justice? Well, I’m going to do my best here.
These donuts are moist and fluffy, kind of cake-like. That soft pastry is topped with a crunchy, sweet cinnamon streussel. The result tastes something like a classic crumb donut. But then you drizzle it with just a little bit of the vanilla glaze and now we’re talking about all of the flavors of a cinnamon roll.
All of this for only 4 SP a donut?? I had to check my recipe builder multiple times just to make sure I didn’t mess something up. These are the real deal, folks!
how to make Cinnamon Roll Baked Donuts
Of course, you need to have donut pans. I really prefer silicone because the donuts pop out so easily after baking. Metal pans are fine, but they might stick a bit.
I bought the ones you see below in a 2-pack from Amazon.
If you don’t have donut pans but still want to make this recipe, you could definitely try this recipe out in a muffin tin. You might need to increase the cooking time since they would be a bit more dense. Just bake until a toothpick inserted into the center of the muffin comes out clean.
Spray your pan(s) and preheat the oven to 350F. It takes no time at all to make the batter, so everything should be ready to bake by the time your oven comes to temperature. Evenly distribute batter among 9 donut molds, about 2 tbsp each.
This won’t seem like very much batter, but they will rise. Next, sprinkle with the cinnamon streussel mixture. This will also add bulk to the donuts.
They should look like this out of the oven:
You could stop here if you like. They will taste like cinnamon streussel crumb donuts–sooooo good! Make sure you let them cool just a bit so all of the streussel topping sticks.
To make them look more like a cinnamon roll, you’ll add just a little bit of glaze. About 1/2 tsp on each donut totally puts these over the top!
This recipe doesn’t make a ton of glaze–just enough for that little punch of sweetness. Be careful as you’re topping your donuts so that not too much of the glaze drips off of the donuts. You want every last little bit of that scrumptious glaze on the donut and not in the pan.
And this is where the points breakdown gets weird for each plan. If you’re on Purple or Blue, these donuts will be 4 SP each either with or without the glaze. If you’re on Green, these are 4 SP without glaze and 5 SP with the glaze.
The only difference between all the plans is that eggs count as points on Green. So, if you want to make these 4 SP with glaze on Green, use an egg substitute instead of the full regular egg. I supposed you could use egg whites, too, but I’m not sure how many or if it would change the texture. If any of you give that a try, let me know how it turns out!
Now you’re ready to bake some delicious breakfast treats! I’m totally inspired to make different variations of donuts with this base. Let me know in the comments if you have a suggestion for future donut recipes!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
Cinnamon Roll Baked Donuts
Ingredients
FOR THE DONUT BATTER
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/3 cup + 2 tbsp unsweetened almond milk
- 1 egg*
- 1 tbsp nonfat Greek yogurt
- 1/2 tsp vanilla extract
FOR THE STREUSEL TOPPING
- 3 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp light butter
FOR THE GLAZE
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tsp unsweetened almond milk
Instructions
- Preheat oven to 350F. Grease 1-2 donut pans with cooking spray (you need 9 molds)
- In a medium-sized bowl, whisk together dry ingredients: flour, sugar, baking powder, cinnamon, and salt. In a smaller bowl, whisk together wet ingredients: almond milk, egg, yogurt, and vanilla.
- Whisk wet ingredients into dry ingredients until fully combined. Divide batter between 9 donut molds, about 2 tbsp for each mold. It won't look like much batter at first (check my blog notes for more explanation).
- In a small bowl, combine streussel ingredients, pinching the butter into the dry ingredients with your fingers, until everything is combined and a little crumbly. Divide topping among the 9 donuts.
- Bake for 7-12 minutes, or until a toothpick inserted comes out clean. Baking times will depend on your oven and the type of pan you use. Remove from oven and allow to cool for 2 minutes, then place on a cooling rack for 5 more minutes.
- Whisk together glaze ingredients. Drizzle carefully on top of the cooled donuts, about 1/2 tsp for each. If you try to glaze the donuts while they're still piping hot, the glaze will slide right off.
OMG! These are sooo good! I made them for brunch today and everyone said they are a keeper. Will definitely be making these often. 😃
There are several other recipes we will be trying soon!
Happy to hear you loved them! I hope you enjoy the other recipes, too. 🙂
If you don’t use the glaze will the points be less
yep
Hi,
Can I use lactaid milk instead of almond milk?
Yep!
Thank you!
No need for me to hit up the donut shop!! This recipe is so yummy and easy to make!!!
These are really yummy as are all of your recipes. Thank you so much!
Aww thank you! So glad you’re enjoying the recipes.
Made these this morning. They are sooo good. My donut pan is smaller than some and I got 12. I’m only counting 3 pts.
I use your recipes all the time. Love em all!!!
Hi! I made these last night and they are very delicious but today they are not as good. How do you store the donuts to keep them fresh?
Glad you liked them! You could store in the refrigerator without the icing. Reheat in the oven or air fryer and drizzle the icing on.
Hi, can this be made with 1% milk instead of almond milk?
Thanks.
1% will work just fine, but it might change the macros and points.
Yum! Made these ast night both my other half and I thought they were si good! Definitely a great option for me on WW. Thanks!
He loves chocolate donuts hope you have a recipe for that one day.
Can u freeze these donuts?
I’ve never tried freezing, but I bet it would work. Maybe just save the glaze for when you defrost.
5 stars yummy used just egg whites came out good
These are sinfully deilicious (without all the guilt!) I could have eaten all of them in one sitting! This is definitely a recipe I will use againi and again!
Yay! Love hearing that, Suzanne. Thanks for taking the time to review. ❤️
Where do you get light butter and what brand do you use
I like Earth Balance Whipped Buttery Spread. I’ve found it at Vons, Ralphs, Albertsons, and some Targets out by me. Hope this helps!
These are excellent! I didn’t have light butter so used regular salted. It didn’t seem to matter pts wise either way. With glaze they’re 6pts, without 5pts.