Christmas Glazed Cinnamon Roll Donuts

You know those mornings when you want something special for breakfast but don't have hours to spend in the kitchen? That's exactly how I felt last December when Bradley asked if we could make cinnamon rolls for Christmas morning. Between wrapping last-minute gifts and prepping dinner, I needed something quicker. That's when I discovered Christmas Glazed Cinnamon Roll Donuts – and honestly, they changed my holiday baking game completely.

These baked donuts give you all those warm cinnamon roll flavors we love, but they're ready in just 30 minutes. No yeast, no rising time, no complicated rolling and cutting. Just mix, bake, glaze, and you're done. Amy loves helping me drizzle the vanilla glaze on top (though half of it usually ends up on her fingers), and John always sneaks one before I've even finished glazing the batch.

If you're looking for more quick breakfast ideas that don't skimp on flavor, you'll want to check out my Perfect Homemade Pancake Recipe – another family favorite that comes together fast.

Jump to:

• Why You'll Love These Cinnamon Roll Donuts
• What You'll Need for Christmas Glazed Cinnamon Roll Donuts
• How to Make Cinnamon Roll Donuts from Scratch
• Storage and Reheating Tips
• Tips for Perfect Baked Cinnamon Donuts
• Delicious Variations to Try
• Frequently Asked Questions About Cinnamon Roll Donuts
• Recipes You May Like
• Let's Make Some Donuts!
• Christmas Glazed Cinnamon Roll Donuts

Why You'll Love These Cinnamon Roll Donuts

Here's what makes this recipe so great:

• Ready in 30 minutes – No waiting for dough to rise or complicated steps
• Baked, not fried – Means less mess in your kitchen and they're a bit lighter too
• Perfect cinnamon-sugar flavor – The topping bakes right into the donuts, creating that signature cinnamon roll taste
• Soft and moist texture – Thanks to the Greek yogurt and whole wheat pastry flour combination
• Kid-friendly baking project – Amy can help with almost every step, from mixing to glazing
• Makes 6 donuts – Just the right amount for a special breakfast without tons of leftovers

What You'll Need for Christmas Glazed Cinnamon Roll Donuts

Here's everything you'll need to make these donuts. I always keep these ingredients on hand during the holidays because we make them so often.

For the Donuts:

• 1 cup whole wheat pastry flour – This gives them a tender texture without being too dense
• ¼ cup granulated sugar
• 1 teaspoon baking powder – The leavening that makes them rise
• 1 teaspoon ground cinnamon – The star of the show
• ½ teaspoon salt
• ⅓ cup unsweetened almond milk – Regular milk works great too
• 1 egg – Helps bind everything together
• 2 tablespoons Greek yogurt – This is what makes them so moist
• 1 teaspoon vanilla extract

For the Cinnamon Topping:

• 1 tablespoon butter, melted
• 1 teaspoon cinnamon
• 2 tablespoons coconut sugar – You can use regular brown sugar if that's what you have
• 1 teaspoon unsweetened almond milk

For the Glaze:

• ½ cup powdered sugar
• 1 to 2 teaspoons unsweetened almond milk
• ¼ teaspoon salt – Trust me, this makes the glaze so much better

How to Make Cinnamon Roll Donuts from Scratch

Making these baked cinnamon donuts is easier than you think. I'll walk you through each step just like I would if you were here in my Nashville kitchen.

Preparing Your Donut Pan

1. Preheat your oven to 350°F. Get this going first so it's ready when you need it.
2. Grease your donut pan really well with non-stick cooking spray. Don't skip this step – it makes removing the donuts so much easier. I learned this the hard way when my first batch stuck to the pan and broke apart.

Making the Donut Batter

3. Grab a large bowl and whisk together the whole wheat pastry flour, sugar, baking powder, cinnamon, and salt. Make sure everything is evenly mixed – no clumps of cinnamon hiding in there.
4. In a separate bowl, whisk the wet ingredients – almond milk, egg, Greek yogurt, and vanilla extract. Whisk until it's nice and smooth with no lumps of yogurt.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't overmix here – a few small lumps are totally fine. Overmixing makes the donuts tough instead of tender.
6. Spoon the batter into your prepared donut pan. You can use a regular spoon, but I like using a piping bag or a ziplock bag with the corner cut off – it's so much neater. Fill each cavity about ⅔ full.
7. Gently shake the pan back and forth to level out the batter and get rid of any air bubbles.

Adding the Cinnamon Sugar Topping

8. In a small bowl, melt the butter (I just pop it in the microwave for about 15 seconds).
9. Stir in the cinnamon, coconut sugar, and milk until you have a smooth, spreadable mixture.
10. Use a spoon to drizzle this cinnamon topping over each unbaked donut. I like to use the back of the spoon to spread it around a bit, creating little swirls. This is where Amy always wants to help – she calls it "painting the donuts."

Baking Your Cinnamon Roll Donuts

11. Bake for 15-18 minutes or until the donuts are lightly browned around the edges and spring back when you touch them gently.
12. Let them cool in the pan for 3-5 minutes before transferring to a cooling rack. They need this time to set up, or they might break when you remove them.
13. Make sure the donuts are completely cool before you add the glaze. If they're even slightly warm, the glaze will just melt and run off.

Making the Vanilla Glaze

14. In a small bowl, combine the powdered sugar and salt. Start with just 1 teaspoon of almond milk and stir.
15. Add more milk, one teaspoon at a time, until you reach your desired consistency. I like mine thick enough to coat the back of a spoon but still pourable.
16. Drizzle the glaze over the cooled donuts using a spoon or a piping bag. Let it set for a few minutes, then dig in!

Storage and Reheating Tips

These homemade cinnamon donuts are best the day you make them, but they'll keep well if you store them properly.

At Room Temperature: Keep them in an airtight container for up to 2 days. They'll stay soft and delicious.

In the Refrigerator: Store in an airtight container for up to 5 days. The cold actually keeps them fresher longer, though the glaze might soften a bit.

Freezing: I freeze the donuts before glazing them. Wrap each one individually in plastic wrap, then put them all in a freezer bag. They'll keep for up to 3 months. When you're ready to eat them, just thaw at room temperature and add fresh glaze.

Reheating: If you want to warm them up, pop them in the microwave for about 10-15 seconds. Don't overdo it, or they'll get tough.

Tips for Perfect Baked Cinnamon Donuts

Here are some things I've learned from making these cinnamon roll donuts dozens of times:

Don't overmix the batter. This is probably the most important tip. Once you add the wet ingredients to the dry, stir just until you don't see any more dry flour. Overmixing develops the gluten and makes the donuts dense.

Use room temperature ingredients. Take your egg and Greek yogurt out of the fridge about 30 minutes before you start. Everything mixes together better when it's all the same temperature.

Fill the donut pan evenly. This helps them bake at the same rate. I actually use a kitchen scale sometimes to make sure each cavity has the same amount of batter.

Watch your baking time. Ovens vary, so start checking at 15 minutes. The donuts should spring back when lightly pressed and look golden around the edges.

Make the glaze while the donuts cool. This way, everything's ready to go once the donuts are cool enough to glaze.

Delicious Variations to Try

Want to switch things up? Here are some variations we've tried at home:

Pumpkin Spice Donuts: Add ½ cup pumpkin puree to the wet ingredients and reduce the almond milk to 2 tablespoons. Use pumpkin pie spice instead of cinnamon. Bradley actually requested these last fall.

Apple Cinnamon Donuts: Fold in ½ cup finely diced apples (about half a small apple) into the batter. The little apple pieces add great texture.

Gingerbread Donuts: Replace the cinnamon with ½ teaspoon each of ginger, cinnamon, and a pinch of cloves. Add 1 tablespoon of molasses to the wet ingredients.

Chocolate Drizzle: After the vanilla glaze sets, drizzle some melted chocolate over the top. John loves this version.

Cream Cheese Glaze: Mix 2 ounces of softened cream cheese with the powdered sugar instead of just using milk. It's richer and tastes amazing.

Frequently Asked Questions About Cinnamon Roll Donuts

Recipes You May Like

If you enjoyed these Christmas Glazed Cinnamon Roll Donuts, you'll probably love these other breakfast treats too:

• Strawberry Cheesecake Danishes – Another easy baked pastry that looks fancy but comes together quickly
• Milk Bread Nutella Donuts – If you want to try a different donut flavor, these are incredible
• Moist Banana Chocolate Chip Muffins – Perfect for using up those ripe bananas sitting on your counter

Let's Make Some Donuts!

There you have it – my go-to recipe for baked cinnamon roll donuts that taste just like the real thing but come together in a fraction of the time.

These have become a Christmas morning tradition at our house. Last year, Amy insisted on making them on Christmas Eve so they'd be ready first thing in the morning. We ended up eating warm donuts at midnight while wrapping the last few presents, and honestly? It was perfect.

Give these a try this holiday season. They're simple enough for a weekday breakfast but special enough for Christmas morning. And if you make them, I'd love to hear what you think!

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