Cinnamon Roll Doughnuts

The title really says it all. I’ve been making fried doughnuts for a while now – and they are delicious! The thought of a cinnamon roll doughnut sounded amazing – but what I needed to figure out was how to keep it from unwinding while frying! If the cinnamon/sugar filling comes out into the hot oil – it will burn, and create a “burnt” flavor to the doughnuts. So I needed to get the whole doughnut nice and tight, then let it fry up light and fluffy! Doughnut Shoppe quality for sure!

Start your dough the night before, for best texture and flavor.

Ingredients for yeast dough:

1 1/8 c milk, warmed, (but still able to put your finger in it)
1/4 c granulated sugar
1 pkg active dry yeast (rapid rise)
2 large eggs, lightly beaten
1 1/4 sticks unsalted butter, melted
4 c all-purpose flour
1/2 tsp salt
Vegetable oil (for frying)

Instructions for the dough:

In a stand mixer bowl with a paddle attachment, add the warm milk and sugar. Stir to dissolve. Add yeast, and stir to combine. Let rest for 5 min.

Add the beaten eggs, and melted butter, and blend to combine.

Slowly add the flour and salt, and mix until the dough forms a ball. Mix on medium for 5 MINUTES. This will develop the gluten, and makes the most tender doughnut possible! So don’t skip this step. Let the dough rest for 10 min.

Place in a lightly buttered bowl, cover with plastic wrap, and refrigerate overnight.

IN THE MORNING, remove the dough from the refrigerator, and roll out onto a large, VERY lightly floured surface, about 1/4″ thick, to a 14″ x 17″ rectangle.

Filling recipe:

2 Tbsp melted butter
3 tsp cinnamon
1/4 c light brown sugar

A few key points for this recipe:

1. Cut 17 parchment squares, about 4″ by 4″ (16 squares for the doughnut rolls, and 1 extra piece for flattening the rolls).

2. Use as little flour as possible when rolling out the dough, as you want the rolls to stick together.

3. Brush the dough lightly with melted butter. Use only a light coating of brown sugar and cinnamon, leaving a 1″ boarder, and press into the dough using your flat hand.

4. Roll the longer side of the dough tightly toward the other long side. Rub a little water along the other long side, just before sealing together. This will help it stick, and stay together.

5. Place the roll seam side down, and cut the roll in half, using a sharp knife or a bench cutter. Then cut each roll into 8 even pieces for a total of 16 cinnamon roll doughnuts.

6. Place each roll on a parchment square, swirl side up. Place another piece of parchment over the roll. Use your rolling pin to flatten the roll. Peel off the top piece of parchment, leaving the flattened roll on the bottom parchment square. Set on a sheet pan. Repeat with the rest of the rolls. Cover with plastic wrap, and let rise for 30 min.

Heat the oil to 365-375 degrees, using a candy thermometer.

Fry the rolls in batches of 2-3 at a time, for about 2 min per side. You want them light brown. Remove rolls to a paper towel covered sheet pan to drain and cool.

Next, prepare the glaze. Place a wire cooling rack over parchment paper.

Ingredients for glaze:

4 Tbsp unsalted butter, melted
1 tsp vanilla
pinch of salt
4 c confectioner’s sugar
1/2 c milk, warmed

Combine all ingredients in a med bowl, and whisk til smooth, and icing is a thin glaze. Drop 1 doughnut 1/2 way into the glaze. Remove, and place them icing side up – on the wire rack to dry.