Cinnamon Roll Donuts Recipe for Busy Mornings

There's something magical about the combination of cinnamon rolls and donuts. When you're craving that warm, gooey cinnamon roll flavor but need something quicker, these cinnamon roll donuts are your answer. I created this recipe on a particularly chaotic Saturday morning when my kids wanted something special for breakfast, but I didn't have time for the usual two-hour cinnamon roll process. These baked beauties come together in under 30 minutes and taste just as indulgent.

The best part? You get all that swirled cinnamon goodness and sweet glaze without the fuss of yeast or rolling dough. Whether you're wondering if these match up to cinnamon roll donuts from Krispy Kreme or Dunkin, I promise this homemade version will win you over. Plus, you'll know exactly what's going into them.

Single cinnamon roll donut on parchment paper with thick white glaze dripping down sides, dark cinnamon sugar swirls visible on top, cinnamon sticks in foregroundGlazed Cinnamon Roll Donuts Close-Up Shot

Three stacked glazed cinnamon roll donuts with top donut bitten to show soft pale interior crumb, thick white glaze cascading down sides, cinnamon sticks as props on beige surfaceHomemade Cinnamon Roll Donuts with Bite Reveal

Jump To Recipe

• Why You'll Love These Cinnamon Roll Donuts
• How to Make Cinnamon Roll Donuts
• Tips for Perfect Cinnamon Roll Donuts
• Storage and Freezing
• FAQs
• Cinnamon Roll Donuts Recipe for Busy Mornings

Why You'll Love These Cinnamon Roll Donuts

These donuts check every box for a perfect weekend breakfast treat. They're baked instead of fried, which means less mess and fewer calories than traditional donuts. The whole wheat pastry flour adds a subtle nuttiness while keeping them light and tender. The cinnamon topping swirls right into the batter before baking, creating those beautiful ribbons that remind you of classic cinnamon rolls.

Unlike searching for cinnamon roll donuts near me and hoping your local bakery has them fresh, you can make these any time the craving hits. They're finished with a simple vanilla glaze that hardens just enough to keep your fingers from getting too sticky. My daughter says they're even better than the ones from the store, and coming from a picky eight-year-old, that's high praise.

The texture hits that sweet spot between a cakey donut and a fluffy cinnamon roll. The Greek yogurt keeps them moist for days, while the almond milk makes them lighter than versions made with heavy cream. If you're looking for more breakfast inspiration, these pair wonderfully with pumpkin cinnamon rolls on cooler mornings.

How to Make Cinnamon Roll Donuts

Start by preheating your oven to 350 degrees Fahrenheit and greasing your donut pan generously. I learned the hard way that skimping on the spray leads to donuts that stick stubbornly to the pan.

Whisk together the flour, sugar, baking powder, cinnamon, and salt in your largest bowl. In a separate bowl, combine the almond milk, egg, Greek yogurt, and vanilla extract until smooth. The Greek yogurt might look a little lumpy at first, but keep whisking and it'll blend in perfectly.

Pour the wet ingredients into the dry and stir until just combined. Overmixing creates tough donuts, so stop as soon as you don't see any more flour streaks. Spoon or pipe the batter into your prepared donut pan, filling each cavity about two-thirds full. I like using a piping bag for this step because it gives me more control, similar to when I make baked apple cider donuts.

Now comes the fun part. Mix your melted butter with cinnamon, coconut sugar, and a teaspoon of milk until you have a pourable consistency. Drizzle this mixture over each unbaked donut in a spiral pattern, then use the back of a spoon to swirl it gently into the batter. This creates those gorgeous cinnamon ribbons that make these look like actual cinnamon rolls.

Bake for 15 to 18 minutes until the tops spring back when lightly touched. They should be golden brown around the edges. Let them cool in the pan for about 5 minutes before carefully transferring them to a cooling rack.

While the donuts cool completely, whisk together your glaze ingredients. Start with just 1 teaspoon of milk and add more if needed. You want it thick enough to coat the back of a spoon but thin enough to drizzle easily. Once your donuts are cool, drizzle the glaze over the tops in whatever pattern makes you happy.

Overhead view of smooth tan-colored cinnamon donut batter in clear glass mixing bowl with silver spoon, showing creamy consistency with visible cinnamon specks and swirl patternsCinnamon Donut Batter Mixing Bowl Preparation

Silver spoon drizzling white powdered sugar glaze onto freshly baked cinnamon roll donut on black wire cooling rack, additional donuts blurred in backgroundPouring Glaze on Cinnamon Roll Donuts – Action Shot

Tips for Perfect Cinnamon Roll Donuts

Room temperature ingredients blend more smoothly, so pull your egg and Greek yogurt out of the fridge about 20 minutes before you start. If you're wondering about the calorie count for these cinnamon roll donuts, each one comes in around 150 calories, which is significantly less than store-bought versions.

Don't skip the cooling step before glazing. Warm donuts will cause the glaze to melt right off instead of setting into that beautiful white coating. If you want to experiment with Pillsbury cinnamon roll donuts instead, you can absolutely use refrigerated cinnamon roll dough cut into donut shapes and baked. I've done it for super quick mornings, though this homemade version tastes better.

For a richer flavor, try browning your butter before mixing it with the cinnamon topping. This adds a nutty depth that takes these cinnamon donuts to the next level. You can also swap the coconut sugar for brown sugar if that's what you have on hand.

These donuts are wonderful alongside fluffy homemade donuts if you're putting together a fall brunch spread. They also pair nicely with banana pancakes for kids who want variety.

Storage and Freezing

Store these in an airtight container at room temperature for up to 3 days. They actually stay incredibly moist thanks to the Greek yogurt in the batter. If you want to freeze them, skip the glaze and freeze the plain baked donuts for up to 2 months. Thaw at room temperature, then add the glaze fresh.

For meal prep, you can make the batter the night before and store it covered in the fridge. In the morning, just give it a quick stir, pipe it into the pan, add the cinnamon swirl, and bake. This makes these perfect for holiday mornings when you want something special but don't want to sacrifice sleep.

Single cinnamon roll donut on parchment paper with generous white glaze dripping down sides, caramelized cinnamon sugar creating dark swirl pattern, cinnamon sticks as styling propsCinnamon Roll Donut with Heavy Glaze Drizzle

Three cinnamon roll donuts stacked vertically with white glaze, top donut has large bite revealing fluffy interior, cinnamon sticks on parchment paper beside stackStack of Glazed Cinnamon Roll Donuts with Bite

FAQs

These cinnamon roll donuts have become a weekend staple in my kitchen. They're quick enough for busy mornings but special enough to make any day feel like a celebration. Whether you're serving them for breakfast, as an afternoon snack with orange glazed cranberry bread, or as part of a holiday brunch spread with pumpkin cinnamon rolls, they never disappoint. Give them a try this weekend and watch how quickly they disappear.

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