Brown Butter Cinnamon Roll Donut
Brown Butter Cinnamon Roll Donut
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For the Cinnamon Butter Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Brown Butter Cream Cheese Glaze
- 1/4 cup unsalted butter
- 2 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk, or more, as needed
- 1/2 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or as needed for deep frying
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, all-purpose flour, egg, melted butter, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl.
⏱️ 10 min
- 3
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the cinnamon butter filling. In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min
- 5
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 6
Evenly spread the cinnamon butter filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges.
⏱️ 3 min
- 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 10 equal slices, about 1 1/2 inches thick each.
⏱️ 7 min
- 8
Place the cut cinnamon roll donuts onto individual squares of parchment paper. Arrange them on a baking sheet, leaving some space between each. Cover loosely with plastic wrap or a clean towel and let rise for another 30 minutes.
⏱️ 30 min
- 9
While the donuts are rising for the second time, prepare the brown butter cream cheese glaze. In a small saucepan, melt the 1/4 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min
- 10
In a medium bowl, combine the softened cream cheese, powdered sugar, cooled brown butter, milk, and vanilla extract. Whisk until smooth and creamy. If the glaze is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.
⏱️ 5 min
- 11
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 12
Carefully lower 2-3 donuts (with their parchment paper) into the hot oil. The parchment paper will detach easily after a few seconds; remove it with tongs. Fry for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain 350°F.
⏱️ 6 min•🌡️ 350
- 13
Using a slotted spoon or spider, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Immediately, while still warm, generously dip or drizzle each donut with the brown butter cream cheese glaze.
⏱️ 4 min
- 14
Repeat the frying and glazing process with the remaining donuts. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Cinnamon Roll Donut
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For the Cinnamon Butter Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Brown Butter Cream Cheese Glaze
- 1/4 cup unsalted butter
- 2 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk, or more, as needed
- 1/2 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or as needed for deep frying
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, all-purpose flour, egg, melted butter, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl.
⏱️ 10 min - 3
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the cinnamon butter filling. In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min - 5
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 6
Evenly spread the cinnamon butter filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges.
⏱️ 3 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 10 equal slices, about 1 1/2 inches thick each.
⏱️ 7 min - 8
Place the cut cinnamon roll donuts onto individual squares of parchment paper. Arrange them on a baking sheet, leaving some space between each. Cover loosely with plastic wrap or a clean towel and let rise for another 30 minutes.
⏱️ 30 min - 9
While the donuts are rising for the second time, prepare the brown butter cream cheese glaze. In a small saucepan, melt the 1/4 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min - 10
In a medium bowl, combine the softened cream cheese, powdered sugar, cooled brown butter, milk, and vanilla extract. Whisk until smooth and creamy. If the glaze is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.
⏱️ 5 min - 11
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 12
Carefully lower 2-3 donuts (with their parchment paper) into the hot oil. The parchment paper will detach easily after a few seconds; remove it with tongs. Fry for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain 350°F.
⏱️ 6 min•🌡️ 350 - 13
Using a slotted spoon or spider, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Immediately, while still warm, generously dip or drizzle each donut with the brown butter cream cheese glaze.
⏱️ 4 min - 14
Repeat the frying and glazing process with the remaining donuts. Serve warm and enjoy!
⏱️ 5 min