Cinnamon Roll Donuts

Why You’ll Love This Recipe

I love how frying changes the texture of cinnamon rolls into something even more decadent. The donuts have a delicate crunch on the outside but stay pillowy soft in the middle. The cinnamon sugar filling swirls through every bite, and the maple glaze makes them taste like the perfect balance of breakfast and dessert. I also enjoy that I can make them ahead of time, let them rise, and then fry when I’m ready to serve.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the dough:
2 & ½ to 3 cups (325–390g) all-purpose flour, spooned and leveled
2 & ¼ teaspoons (1 package) instant yeast
½ teaspoon salt
¾ cup (180mL) water
¼ cup (60g) unsalted butter, cut into 4 slices
3 tablespoons packed brown sugar, light or dark
1 large egg, at room temperature

For the filling:
¼ cup (60g) unsalted butter, softened to room temperature
⅓ cup (70g) packed brown sugar, light or dark
2 teaspoons ground cinnamon
oil for frying

For the cinnamon maple glaze:
2 cups (260g) powdered sugar
⅓ cup (80mL) pure maple syrup
½ teaspoon ground cinnamon

Directions

1. I whisk flour, yeast, and salt together in a large bowl.

2. I heat water and butter until warm and the butter just melts, then whisk in brown sugar and the egg.

3. I pour the wet mixture into the dry ingredients and stir until sticky. I add more flour gradually until it forms a dough.

4. I knead until smooth and slightly tacky, then let the dough rest for 20 minutes.

5. I roll the dough into a 9×13-inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon.

6. I roll the dough into a log, pinch to seal, and cut into 12 rolls.

7. I place the rolls on a parchment-lined baking sheet and let them rise for 45–60 minutes until nearly doubled.

8. I heat about 2 inches of oil in a large pot to 350°F (175°C).

9. Using parchment squares, I carefully drop 3–4 rolls at a time into the hot oil, frying 1–2 minutes per side until golden brown.

10. I transfer to a wire rack to cool slightly.

11. For the glaze, I whisk powdered sugar, maple syrup, and cinnamon until smooth. I dip each donut face-down into the glaze, shake off excess, and let set for 5–10 minutes.

Servings and Timing

This recipe makes 12 donuts. It takes about 30 minutes to prepare the dough, 1 hour and 5 minutes for rising, 20 minutes for frying and glazing, and about 1 hour 55 minutes total.

Variations

Sometimes I add a little nutmeg to the filling for extra warmth. For a more indulgent version, I drizzle melted chocolate over the glaze or sprinkle chopped pecans on top. If I want a lighter glaze, I swap maple syrup for milk and make a classic vanilla icing instead.

Storage/Reheating

I keep leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 325°F for about 5 minutes to bring back their crispness. I avoid microwaving since it softens the fried exterior.

FAQs

Can I bake these instead of frying?

Yes, but they’ll taste more like traditional cinnamon rolls than donuts. Frying gives them that special crispness.

What oil is best for frying?

I use vegetable or canola oil because they’re neutral and have high smoke points.

How do I know the oil is hot enough?

I use a thermometer to keep it around 350°F. Without one, I drop in a small piece of dough—it should bubble and rise to the surface.

Can I prepare the dough ahead of time?

Yes, I make the dough, roll, cut, and refrigerate overnight. The next day, I let them rise to room temperature before frying.

Why did my donuts absorb too much oil?

The oil may not have been hot enough. I always keep it steady at 350°F to prevent greasy donuts.

Can I freeze fried cinnamon roll donuts?

I don’t recommend freezing after frying, but I do freeze the shaped dough before the second rise and fry fresh.

How can I make them extra gooey?

I add a little extra butter and brown sugar to the filling before rolling.

Can I make mini cinnamon roll donuts?

Yes, I cut the dough into smaller pieces and reduce frying time slightly.

Can I substitute maple syrup in the glaze?

Yes, honey or milk works, but maple syrup adds a unique depth of flavor.

How do I prevent the rolls from unraveling while frying?

I roll the dough tightly and pinch the seam well. A firm roll helps the filling stay inside.

Conclusion

These cinnamon roll donuts are one of the most delicious ways I’ve ever reinvented a classic treat. I love how the frying process makes them golden and crisp outside while keeping the inside soft and fluffy. With the sweet maple glaze on top, they’re everything I want in a donut—gooey, indulgent, and unforgettable.