Professional Tips
Make sure your milk, yogurt, and egg are at room temperature so the batter mixes smoothly and the melted butter doesn’t seize when you add it; baked donut and quick cake recipes often highlight this as a key detail for an even crumb. Don’t overfill the donut molds—most baked donut recipes recommend filling them about halfway to three‑quarters full to prevent overflow and help keep the center holes open. If your batter feels too thick to pipe easily, you can snip a slightly larger hole in the piping bag corner, a trick commonly suggested in baked donut tutorials to avoid over‑working the batter.
For a stronger cinnamon roll effect, you can lightly swirl the brown sugar–cinnamon mixture through the batter in the pan using a toothpick or skewer, similar to how cinnamon roll donuts and cinnamon bun donuts create a visible swirl. If you prefer a thinner, drizzly icing, add a bit more milk and drizzle over the donuts instead of dipping, matching the style of some cinnamon roll icing recipes. You can also sprinkle a little extra cinnamon on top of the wet icing for a “bakery” look and extra aroma.
Storage Instructions
Because these donuts are topped with cream cheese icing, it’s safest to store them in the refrigerator in an airtight container. Baked donut and cream cheese–frosted recipes typically recommend refrigeration for up to about 3–5 days, noting that the donuts taste best when brought to room temperature or slightly warmed before serving. Let the donuts sit out for about 10–15 minutes before you eat them so the icing softens and the texture feels tender rather than cold and firm.
If you want to make them ahead, baked donut guides suggest you can also freeze unfrosted donuts: cool them completely, freeze in an airtight container for up to about 2–3 months, then thaw in the refrigerator and add the cream cheese icing shortly before serving. Cream cheese frostings can often be made ahead and stored in the fridge in an airtight container for up to a week or more, then re‑whipped briefly before using, a tip seen in cream cheese icing storage notes. For fully iced donuts, you can refrigerate and, if needed, freeze briefly, but most donut storage advice says they’re best enjoyed within a couple of days for the softest texture.
FAQs
Can I make these without a donut pan?
Many baked donut recipes suggest that if you don’t have a donut pan, you can bake the batter in a mini muffin pan to make “donut holes,” adjusting the bake time slightly until they spring back and a toothpick comes out clean.
Can I use regular yogurt instead of Greek yogurt?
Yes, similar baked donut recipes sometimes use regular yogurt or buttermilk; the key is to keep the batter thick but pourable, so you may want to reduce the milk slightly if your yogurt is thinner than Greek yogurt.
Do I have to refrigerate donuts with cream cheese icing?
Food safety and baking resources recommend refrigerating cream cheese–frosted baked goods and storing them in an airtight container for several days, then letting them sit at room temperature briefly before serving.
How do I keep baked donuts soft?
Baked donut guides advise not to overbake (pull them as soon as they spring back lightly), and to store them in an airtight container once cooled so they don’t dry out. Adding yogurt or sour cream to the batter, like in this recipe, is a common trick for extra moisture.
Conclusion and Call to Action
Cinnamon Roll Donuts give you all the best parts of a cinnamon roll—cinnamon‑sugar swirl, tender crumb, and tangy cream cheese icing—in a quick, baked donut that fits easily into a busy morning or cozy weekend baking session. The simple batter, layered filling, and soft frosting follow the same successful pattern as other baked cinnamon roll donuts, so you can count on a reliable, crowd‑pleasing result. Save this recipe to your donut lineup, test a batch with an extra cinnamon swirl or a thicker icing dip, and serve them warm with coffee or hot chocolate for a breakfast or brunch that feels just like a bakery treat fresh from your own oven.