Cinnamon Roll Donuts: Soft Swirls with Cream Cheese Glaze

Cinnamon roll donuts combine the tender layers of a classic cinnamon roll with the crisp, golden exterior of a lightly fried doughnut, finished with a tangy cream cheese glaze. They’re surprisingly approachable and most of the ingredients are likely already in your pantry.

A few days ago my sweet tooth took over and cinnamon rolls started dancing through my head. I wanted to make them even better — and then I thought: what if I shaped and fried the cinnamon roll dough like a donut? The next morning I tried it and these cinnamon roll donuts were born. They’re fried, pillowy, and topped with classic cream cheese frosting.

These treats combine the familiar cinnamon-sugar swirl and buttery dough of cinnamon rolls with the quick, satisfying crisp of a fried donut. The method requires a few steps and some patience for rising, but it’s straightforward and well worth the effort.

🧾 Ingredients

Cinnamon Roll Dough

• Milk – Whole milk is recommended, but 2% works. Warm to about 90°F so it’s comfortable to the touch; too hot will harm the yeast.
• Instant yeast – You can use active dry yeast instead; if so, let it bloom in the warm milk for a few minutes first.
• Sugar – Granulated white sugar.
• Eggs – Large eggs at room temperature blend more easily into the dough.
• Butter – Melted, salted butter for the dough.
• Vanilla extract – Adds depth of flavor.
• Salt – Enhances overall flavor.
• All-purpose flour – Sift for a smooth dough.

Cinnamon Roll Filling

• Brown sugar – Light brown sugar is used here; dark brown works for a richer flavor. Pack firmly when measuring.
• Cinnamon – Ground cinnamon for the classic swirl.
• Butter – Softened, salted butter to make a spreadable filling.

Frosting

• Cream cheese – Softened to room temperature for a smooth frosting.
• Powdered sugar – For sweetness and structure.
• Butter – Melted and added to the frosting.
• Vanilla extract – A touch for balance.

Additional

• Oil for frying – Canola oil is ideal for deep frying because of its neutral flavor and high smoke point. Also have a little oil or cooking spray for the proofing bowl.

See the recipe card below for exact measurements used in this recipe.

📋 Equipment needed

• Rolling pin
• Large bowl
• Parchment paper or silicone baking mats
• Stovetop pot for frying
• Wire cooling racks
• Candy thermometer (optional but helpful)
• Stainless steel spider or long tongs

🥣 How to make donuts

Start by making the dough and letting it rise. A stand mixer with a dough hook speeds things up, but you can knead by hand.

Combine warm milk and yeast and let it sit for a few minutes to activate. Add sugar, melted butter, eggs, salt, and vanilla, then mix. Add flour and mix until the dough forms a ball and begins to pull from the bowl. The dough will be slightly sticky.

Turn the dough onto a lightly floured surface and knead by hand about 5 minutes, adding minimal extra flour so the dough remains tender.

🕐 First rising of dough

Lightly oil a large bowl and place the dough inside. Cover with a clean towel and leave in a warm spot for about 1 to 1½ hours, or until doubled in size.

🥄 Adding the filling

While the dough proofs, mix brown sugar, cinnamon, and softened butter into a paste. After the dough has doubled, roll it out on a lightly floured surface to roughly 14″ x 20″. Spread the cinnamon filling evenly, using spoonfuls and a spatula to avoid tearing the dough. If the filling is too thick, warm briefly to soften.

🍩 Forming the donuts

Fold the dough in half lengthwise, then trim the edges for neat borders. Slice the folded dough into 12 equal strips. A pizza cutter works well; a sharp knife is fine too. Twist each strip several times and pinch the ends tightly to secure the shape so they hold while frying.

🕜 Second rising of dough

Place the formed donuts on a lined tray, cover lightly with a towel, and let rest about 30 minutes. They will puff up slightly.

🍲 Deep frying

Heat several inches of canola oil in a pot to between 350°F and 375°F. Use a candy thermometer if you have one and watch the temperature closely so the oil stays steady. If the oil is too cool the donuts will absorb excess oil; too hot and they may burn before cooking through.

When the oil is ready, fry one donut at a time using a spider or tongs. The donuts should float immediately. Fry for about 40 seconds on the first side, then 20 seconds after turning. Remove to a wire rack to drain and cool briefly.

⭐ Cream cheese frosting

While the donuts cool, beat together softened cream cheese, powdered sugar, melted butter, and vanilla until smooth. Drizzle or spread the frosting over cooled donuts and serve.

🧯 Safety

Be cautious with hot oil. Never add water to hot oil and keep a safe distance while frying. A fire extinguisher suitable for grease fires is a smart precaution.

🥜 Variations

• Cream cheese dipping sauce – Thin leftover frosting with a splash of milk until it reaches dipping consistency.
• Nuts – Add finely chopped nuts to the filling for texture and flavor.

❓ Storage

These donuts are best fresh. Unfrosted donuts can be stored loosely covered at room temperature for a couple of days. Keep frosted donuts refrigerated or store the frosting separately and apply it just before serving.

If you loved these cinnamon roll donuts, try other favorite recipes from the same kitchen for more bake-at-home inspiration.

Did you make these Cinnamon Roll Donuts? Let us know in the comments below!

📝 Recipe

Cinnamon Roll Donuts

Created by Viana Boenzli

A hybrid of cinnamon roll and fried doughnut, finished with a classic cream cheese glaze.

5 from 6 votes

Join our weekly newsletter for recipes, crafts, and cozy ideas.

Print Recipe
Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Dough Proofing 2 hrs

Total Time 2 hrs 35 mins

Servings 12

Start Cooking

Equipment

• Rolling Pin
• Large bowl
• Parchment paper or silicone baking mats
• Stovetop pot
• Wire cooling racks
• Candy thermometer (optional, but really handy)
• Stainless steel spider or long tongs

Ingredients

Dough For Cinnamon Roll Donuts

• 1 cup warm milk
• 2 ½ teaspoons instant or active dry yeast
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ¼ cup salted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups all purpose flour, sifted

Cinnamon Filling

• ¾ cup light brown sugar, packed
• 2 tablespoons cinnamon
• ½ cup salted butter, softened

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 1 ½ cups powdered sugar
• ⅓ cup salted butter, melted
• 1 teaspoon vanilla extract

Additional

• Canola oil for frying (enough to fill a stovetop pot several inches deep)

Instructions

Making The Dough

• In a bowl, mix warm milk and yeast and let sit several minutes to activate.
• Add sugar, melted butter, eggs, salt, and vanilla; mix well.
• Add flour and mix until the dough forms a ball and pulls away from the bowl, then knead on a floured surface about 5 minutes.

First Rising Of Dough

• Lightly coat a large bowl with oil or cooking spray and place the dough inside.
• Cover and leave in a warm spot about 1–1½ hours, until doubled.

Adding The Filling

• Mix brown sugar, cinnamon, and softened butter into a paste.
• Roll the dough to about 14″ x 20″ and spread the filling evenly.

Forming The Donuts

• Fold the dough in half, trim the edges, and slice into 12 strips.
• Twist each strip and pinch the ends tightly to secure the shape.

Second Rising Of Dough

• Place formed donuts on a lined tray, cover, and let rest about 30 minutes.

Deep Frying Donuts

• Heat oil to 350–375°F in a pot several inches deep.
• Fry one donut at a time using a spider or tongs; fry 40 seconds on the first side, then 20 seconds after turning.
• Remove to a wire rack to cool.

Cream Cheese Frosting

• Beat cream cheese, powdered sugar, melted butter, and vanilla until smooth.
• Spread or drizzle over cooled donuts and enjoy.

Notes

• Ingredient substitutions: Swap whole milk for 2% if preferred; use dark brown sugar for a deeper molasses flavor; use active dry yeast but allow it to bloom first.
• If the cinnamon filling feels too stiff, microwave briefly to soften for easier spreading.
• Thermometer tips: A candy thermometer helps keep oil in the 350–375°F range. If you don’t have one, observe small bubbles around a wooden spoon handle or test with a popcorn kernel. Never sprinkle water into hot oil.
• Safety: Take care with hot oil—avoid splashing and consider keeping a suitable fire extinguisher nearby.
• Variations: Make a thinner cream cheese dipping sauce by adding a little milk to leftover frosting, or stir finely chopped nuts into the filling for crunch.

Tried this recipe?Share your results and tag your photos.

Calories: 484kcal | Carbohydrates: 62g | Protein: 7g | Fat: 23g