Cinnamon Roll Donuts Recipe

Introduction

Cinnamon Roll Donuts are a delightful twist on the classic breakfast treat, combining the soft, sweet flavors of cinnamon rolls with the crisp, golden texture of fried donuts. They’re quick to make using canned cinnamon rolls and perfect for a special breakfast or snack.

Ingredients

• 3½ to 4 cups vegetable oil
• 12.4 ounces cinnamon rolls (8-count canned, your favorite brand)

Instructions

1. Step 1: Pour the vegetable oil into a 10-inch skillet and heat it over medium-high heat. Use a thermometer to monitor the temperature, aiming for 340°F to 350°F. While the oil heats, prepare the cinnamon rolls.
2. Step 2: Unroll the canned cinnamon rolls and separate them carefully, keeping the rolls intact. Slightly press down each cinnamon roll to flatten slightly. Set the icing packet aside for later.
3. Step 3: Use a large decorator’s tip, apple corer, or a clean bottle cap to press out the center of each cinnamon roll, creating a donut shape. Save the removed centers for frying as donut holes.
4. Step 4: Pinch the seams on the outer edges of each cinnamon roll to seal, ensuring they don’t pull apart during frying.
5. Step 5: Prepare a baking sheet lined with paper towels and place a cooling rack over it to drain the fried donuts.
6. Step 6: When the oil is at the right temperature, carefully add 3 to 4 cinnamon rolls at a time. Fry each side for 1 to 2 minutes until golden brown, turning gently with a slotted spoon. Keep the oil temperature steady to avoid burning. Remove the donuts and place them on the cooling rack to drain excess oil. Repeat with remaining rolls and donut holes.
7. Step 7: Once all donuts are fried, open the icing packet and spread it evenly over the warm cinnamon roll donuts and holes using a knife or offset spatula. Serve immediately and enjoy.

Tips & Variations

• Use a candy thermometer to maintain consistent oil temperature for evenly cooked donuts without greasiness.
• Try topping the donuts with chopped nuts or sprinkles before the icing sets for extra texture and flavor.
• For a lighter version, bake the cinnamon rolls instead of frying and drizzle with icing once warm.

Storage

Store any leftover cinnamon roll donuts in an airtight container at room temperature for up to 1 day for best taste. Reheat briefly in the oven or toaster oven to restore some crispness before serving. Fried donuts are best enjoyed fresh as they may lose texture over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cinnamon rolls for this recipe?

Yes, homemade cinnamon rolls can be used. Just ensure they are slightly pressed down and sealed well before frying to prevent them from falling apart.

What oil is best for frying these donuts?

Vegetable oil works well because of its neutral flavor and high smoke point, but you can also use canola or peanut oil for frying.

Cinnamon Roll Donuts Recipe

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4.8 from 123 reviews

These Cinnamon Roll Donuts are a delicious twist on classic cinnamon rolls, fried to golden perfection for a crispy exterior and soft, gooey inside. Made from canned cinnamon roll dough, they are cut into donut shapes, deep-fried until golden brown, and then generously topped with sweet icing. Perfect for an indulgent breakfast or a delightful snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 donuts with holes 1x
• Category: Dessert, Breakfast
• Method: Frying
• Cuisine: American

Ingredients

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For the Donuts

• 3½ to 4 cups vegetable oil, for frying
• 12.4 ounces canned cinnamon rolls (8-count, your favorite brand; recipe uses Great Value)

For the Topping

• 1 packet cinnamon roll icing (included with the cinnamon rolls)

Instructions

1. Heat the oil: Add 3½ to 4 cups of vegetable oil to a 10-inch skillet and heat it over medium-high heat. Use a cooking thermometer to monitor the temperature, aiming for 340°F to 350°F to ensure proper frying heat.
2. Prepare the cinnamon rolls: While the oil is heating, carefully unroll the canned cinnamon rolls and separate each roll without unrolling the dough. Slightly press down each cinnamon roll to flatten slightly. Set the icing packet aside for later.
3. Cut out the donut holes: Use a large decorator’s tip, an apple corer, or a clean water bottle cap to press down and cut out the center of each cinnamon roll, forming the donut shape. Set the removed centers (donut holes) aside.
4. Seal the edges: Pinch or press the seams of each cinnamon roll donut to ensure they are sealed to prevent them from pulling apart during frying.
5. Prepare draining station: Place a cooling rack over a baking sheet lined with paper towels to drain excess oil from the fried donuts.
6. Fry the donuts: When the oil reaches the target temperature (340°F–350°F), carefully add 3 to 4 cinnamon roll donuts at a time. Fry each side for 1 to 2 minutes until golden brown. Use a slotted metal spoon to gently flip the donuts to cook evenly. Monitor the temperature closely to avoid burning.
7. Drain and repeat: Transfer the cooked donuts to the cooling rack to drain excess oil. Repeat frying the remaining cinnamon rolls and donut holes.
8. Ice the donuts: Once all the donuts and donut holes are cooked and drained, open the icing packet and spread the icing over each donut using a knife or offset spatula. Serve warm for best taste.

Notes

• Maintain oil temperature between 340°F and 350°F for optimal frying; too hot and the donuts will burn, too cool and they will absorb excess oil.
• Seal the edges well to prevent the dough from unraveling during frying.
• Use a slotted spoon to handle donuts carefully to avoid breaking them.
• Donut holes cook quicker, so keep an eye on them during frying.
• Serve donuts fresh and warm for the best flavor and texture.

Keywords: cinnamon roll donuts, fried donuts, easy breakfast recipe, cinnamon rolls, homemade donut recipe