Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze


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Do you like cinnamon buns?  Brownie points if you love Cinnabon cinnamon rolls like I do?  If you’re a cinnamon roll fan, you’re going to love these donuts.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze on floral plate and white plate

Really, who doesn’t love a cinnamon roll?

Warm baked dough that’s sweet, dense, cinnamony and sugary, ooey gooey, with frosting everywhere.

Yes, please.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze on floral plate

I worked at the mall when I was in high school and between Panda Chinese food, Mrs. Field’s Cookies, and Cinnabons, I ate more sodium, grease, and sugar than should be legal or is good for the complexion.  But hey, you’re only 16 and working next to the food court once.

I have such fond memories of Cinnabons.  The dense texture of them, the flavors of the cinnamon, sugar, and melted butter, the warm dough, and that cream cheese frosting.

I always ordered extra frosting and it was 50 cents for that extra cup of frosting but when you’re in high school working at a minimum wage job, you notice the price of tea in China the price of extra frosting.  But best use ever of 50 cents.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze on floral plate

My grandma made the best cinnamon rolls, but since she’s not around and I had a cinnamon roll craving come over me, I knew I needed to figure something out.  Working with yeast-based doughs is a kitchen fear I still need to tackle.  Truth be told, I’ve never made traditional cinnamon rolls.

However, I thought that cinnamon bun style donuts was something I could handle.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze And my hunch proved successful.

These donuts are baked but they are not cake, or dry the way that most baked or cake-style donuts are.

Not in the least.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze on floral plate with fork

They are actually pretty heavy, dense, and very moist.   The texture reminds me of an underbaked muffin-top in some ways.  Gooey and thick, not light, airy or fluffy.

The flavor is what you’d expect from a cinnamon bun.   There’s cinnamon, sugar, brown sugar, melted butter.

And frosting.  I paired the donuts with a vanilla cream cheese glaze that makes you want to dive in and bathe in it.  I actually like a little donut with my frosting.  A little coffee with my cream.  Can you relate?

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze on green and red plate

No donut pan?  I’m sorry.  You can buy one for $8 bucks at BB & B with a coupon or $10 without a coupon.   You’ll be happy you did.

Baked Cinnamon Bun Donuts in panAnd if you really don’t want to do that, you can make these donuts as muffins in a muffin pan.  I tried that with the leftover batter.  The recipe yields what would be 7 donuts in my donut pan but rather than waiting for my one donut pan to come out of the oven, I made the remaining batter into two small muffins in my muffin pan.  I baked the muffins for about 15 minutes and they turned out just dandy.

The whole donut recipe from start to finish, including making them, cooling, glazing, and doing the dishes is 30 minutes.  That’s success.

But the fact that they remind me of Cinnabons is the best.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

The recipe yields 6-7 donuts and we polished off 5 at once, right out of the oven.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

Bu there was that one, lone, straggler donut.  The next day, that straggler had become the perfect sponge for the cream cheese glaze.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

Soaking up all that magical stuff and getting even heavier in weight and more full-bodied with flavor, which is just the way I like my baked goods: heavy, rich, dense, and intense.

Couldn’t think of a better way to Christen my new donut pan than with these.

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

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Yield: 6-7 donuts

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

These donuts are what a Cinnabon cinnamon roll that met a vanilla glazed donut on the way to the oven would taste like. They’re soft, moist, and full of great cinnamon flavor. Donuts are a cinch to make at home, but if you don’t have a donut pan, recipe may be make in a muffin pan.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes



  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (add more if you like cinnamon or want a stronger ‘cinnamon bun’ taste)
  • 1/2 teaspoon salt, optional and to taste
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted

Vanilla Cream Cheese Glaze

  • 1/2 cup+ confectioners’ sugar
  • 1 to 2 tablespoons cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon+ cinnamon
  • splash Milk, Half & Half, Cream, Heavy Cream, vegan milk


  1. Donuts – Pre-heat oven to 325 degrees and lightly grease or spray a Nonstick 6-Cavity Donut Pan with cooking spray. Or, use a muffin pan.
  2. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt.
  3. Add buttermilk, egg, vanilla and melted butter.  Whisk to combine.
  4. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan.  Or just be extra neat and do this with a spoon (my preference).
  5. Bake 8 to 11 minutes, or until doughnuts spring back when touched are are set.  Donuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes.
  6. Vanilla Cream Cheese Glaze – While donuts are baking or cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, with a small splash milk.  Whisk to combine, adding the milk as necessary, until desired consistency is achieved.
  7. Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temp for up to 3 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 227Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 292mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 5g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. I made these today because it’s a snow day for us. These are Amazing! We added more cinnamon because we love it. lol I will definitely be trying some of your other baked donut recipes.

    Rating: 5
    1. Thanks for the 5 star review and glad these were amazing! I loveeeee cinnamon too and always add more than I actually write since I don’t want people freaking out that there is ‘too much’ haha!

  2. My teenage sons were amazed at how delicious these were. My 16 yr old yelled MOM! And the 17 yr old tried taking the whole pan away! Awesome recipe thank you so much!!!

    Rating: 5
  3. I would like to make mini versions of these donuts, using my 1 3/4 doughnut pan. How much time do you suggest I keep them in the oven?

  4. I saw these in an online post about home made donuts. I went to your page and enjoyed your blog and set out to make these. AWESOME!!!! My brother, boyfriend, sister in law….everybody loved them. I followed the recipe exactly. Thanks so much. Can’t wait to try out your other recipes.

    1. Oh wow, what a great story of how you found me and so glad these were a big hit with everyone! Keep me posted if you make other things!

  5. Just bought a donut pan so of course I had to try one of your recipes.
    I had to make buttermilk with 1% milk and vinegar. I added the salt and used Egg Beaters instead of a real egg.
    THESE ARE AMAZING. I wondered how strong the cinnamon taste would be with only a teaspoon spread between 6 donuts, but you can definitely taste it.
    Instead of cream cheese, I used the vanilla glaze from your vanilla donut recipe.

    These are so moist and sweet and delicious. Way better than Krispy Kreme or Dunkin Donuts. I’ll definitely make these again.

    1. Thanks for trying these and glad you loved them and are a big fan! Sounds like your DIY buttermilk did the trick and that vanilla glaze, too! And yes, I think they’re better than KK or Dunkin’, too :) Thanks for the compliments!

  6. Averie, are these okay o make ahead? I want to make them for Easter (with sprinkles!) but would need to make the day before.

    1. Donuts are one of those things like a pancake or a waffle, it’s truly best to make them fresh. I would suggest making muffins, a cake, or really almost anything else other than donuts if you absolutely have to make them a day ahead. Just being honest! Check this out – I’m sure you’ll find something!

      1. Okay!!! Thank you for the honest answer. I knew that…just couldn’t let it go! Your soft cherry bread will be perfect. THANK YOU!

  7. Would you say these have the same texture as your chocolate donuts w/ pb glaze, because those were good donuts? Cinnabon really are the best cinnamon rolls ever and that is funny because I just realized my local mall now has one. They used to a really long time ago and then went away, but it’s BACK :)

    1. These are more dense than those I think. There is something about cocoa powder that tends to dry things out and the crumb is a little dryer…so these are a smidge heavier maybe? and moister. When you dump a pound of cream cheese glaze on them, they’re bound to get heavy. Of all the non-choc/non-PB donut recipes I have, this is my fave one bc they’re super moist. I’d rather it be heavier and moister than lighter and drier! Bottom line, make them. You’re going to enjoy them. Now, they’re not Cinnabons, but the flavor profile is similar. But nothing can compete with a 1000 calorie yeasted Cinnabon. :)

  8. I’ve been meaning to make these for quite a while now, but just got around to it. I am notorious for forgetting ingredients and tonight’s victim was the brown sugar. I realized it right before I was putting them in the oven, so I sprinkled it on top instead. This batch turned out amazing! The brown sugar made a crunchy crust on top, which was awesome. We also made another batch the “right way”, but still preferred the brown sugar as a crunch instead of incorporated. Either way, they’re delicious. Thanks for the post!

    1. I love it when happy accidents turn out to be so awesome. Sounds like the brown sugar is perfect and I can see that being amazing! Great idea & thanks for LMK how it all worked!

  9. Ahh! I just got a donut pan off my wedding registry, and have been looking for the perfect recipe to try to break it in. These look AMAZING! Can’t wait to try!

  10. Hello Averie, I made these last night and I tried one straight away, it was very good but a bit dry, I probably slightly overbaked it by a minute or 2. Anyways, Ive put them in a plastic container and had one today, you are right they are definetely better the day after, it was so much more moist and I loved the fact that the glaze was partly absorbed by the donut. Next time I’m gonna try to dip them twice in the glaze, I love it, I think I could just eat it by itself! :) Thanks for the recipe, another great one! :)

    1. Donuts are exceedingly prone to drying out. You have to be REALLY careful with them. 1 minute can make a big difference, 2 mins can be the difference between good and gross. So just reduce baking time next time and yes, the glaze does soak in by the next day so sealing them off in a baggie while glazed and still warm will render them softer the 2nd day. They do get kind of gooey but I don’t mind :)

  11. My first high school job was at Cinnabon. I never was taught to make the rolls, so I still have the fear of yeast baking and rolling things out. These look so good, I’ve been looking for a donut pan but haven’t tried BB&B. will get one soon so I can make these!

  12. I am married to a cinnamon bun lover, and this rainy Sunday seemed like a perfect opportunity to break in my doughnut pan and surprise him with this recipe. And he is in LOVE. Two of these and he had to stop himself. This was a great introduction to your blog! You’ve got a huge fan in me – and apparently, my husband as well. :)

  13. I made these for my BF and he loved them. It took him three days to eat all six and he said that they were still nice and moist by day three. Thanks!

  14. I live a low carb lifestyle so I unfortunately could not try these. However, I made them for my BF and he loved them. It took him three days to eat all six and he said that they were still nice and moist by day three. Thanks!

    1. Thanks for trying the recipe & for being so nice to make them for your BF without actually being able to eat any yourself! Glad to know they were still nice and moist on day 3, too!

  15. I was looking for a good donut recipe, and accidentally Stumbled upon this. I wasn’t sure how they would turn out, due to the fact that I used Whole Wheat, but I have to say this is one of the BEST donut recipes I’ve found. If you had a rater, I’d rate it 5 stars. Definitely doing this one again, the family is now addicted. Thanks for the recipe.

    1. That’s awesome that you tried them with whole wheat and they were a big success – to the point you’re on call with remaking them again and again for the family! :) Thanks for LMK that wheat works…so WELL!

  16. I finally made these! But shaped as muffins since I do not have a donut tin. And I confessed I sliced one open and put some butter on it. But that was guilding the lily-these are great for a cinna-holic like me:)

    1. That’s awesome that you made them – I would have skipped the butter and just tripled the cream cheese glaze :) Seriously though glad you tried them!

  17. I just stumbled across your blog this afternoon and have spent several hours perusing your site while salivating over myself. Your pictures are phenomenal, and your directions do not leave anything to interpretation. I do plan on trying a bunch of your recipes, but my time to bake will be limited, because I will need to spend extra time on the elliptical and the treadmill to make up for all of the goodies. There are so many good choices, I can’t decide what to try first.

    1. Several hours – wow, glad I held your attention! Thanks for the lovely compliments on my photography, recipes, and writing. It’s a personal peeve of mine to read recipes that leave gray areas that can cause less than successful results so I am as clear as I can be. And as a blogger, I’ve learned to be as specific as possible b/c in the end, it saves me time because people are less likely to write in with issues that need troubleshooting. Write back after you’ve made something – can’t wait to hear about it!

  18. I just made these beauties last night for the first time and I must say that they were truly awesome. I went out to Bed Bath and Beyond to purchase this pan, just to make these. Awesome Job as usual and
    THANKS FOR SHARING! Definitely, a keeper in my book. By the way, I love your site.

    1. Thanks for making these and telling me about it, Iris! And I am so glad that after you went out and bought a donut pan JUST to make this recipe that it lived up to it’s expectations! Whew! :)

      So glad you love my site and if you try anything else, tell me about it!

  19. this looks so good. my stomach is growling. like, i don`t even know what to do, except to make these.

  20. Averie! I made these this morning. I modified the recipe a bit b/c I was missing some ingredients… I used 2 tbsp buttermilk + 4 tbsp apple sauce in place of the 6 tbsp buttermilk (i only had a smidge left in the bottle!) They came out SO moist. I also used 1 less tbsp white sugar and *almost* a full tsp of cinnamon (i LOVE cinnamon!!!). And I used your vanilla glaze recipe from your vanilla donuts. I didn’t have cream cheese on hand! For the vanilla glaze, I followed your recipe exactly and used almond milk as the liquid. These were SO good and tasted like a cinnabon! I’ll post them later this week. Love all your donut recipes. :)

    1. Sounds like a success and glad you liked them! I haven’t made any donuts in awhile; I need to get back on the kick. I went through a phase right around the time I made these and need to get back into it :)

  21. I tried making these tonight and I replaced the flour with GF Bisquick mix, and although they turned out kind of cakey (thanks to gritty GF Bisquick), they were delicious!! My husband hates all my GF stuff and he actually liked these and said he couldn’t tell they were GF! :) You also inspired me to purchase the donut pan…I LOVE IT. And then I also had to buy a super cute set of mixing bowls that look like confetti, since I had to mix donut batter. It’s a good thing I’m saving money on pre-made GF food by making things in your blog, because I’ve made up that price difference in baking gadgets. ;) Thanks for all the delicious recipes!!!!

    1. Thanks for the feedback that GF Bisquick Mix worked in place of the flour. That’s great info. I bet if you were to reduce the 1 tsp of baking powder, they may turn less cakey. There is probably already baking powder in the bisquick mix and adding it will make things more cakey. You want some so they rise nicely but too much and things get too cakey…LMK if you play around with it more and what you do and what results you have. I love finding out the at-home experiments and results that people get.

      And you got a set of confetti bowls. CUTE! Enjoy :)

      1. I will be trying that tomorrow! They got better after I left them overnight in the fridge, but still cakey. Will let you know after I make another batch tomorrow or Tuesday!! :) Thanks for the tips!!!

      2. Ok I LOVE the feedback. Please keep me posted about how things pan out and the results and what you end up doing! :)

      3. SO…tonight I tried to make the donuts again. They were MUCH better without the baking powder!! So much more dense!!! They were FANTASTIC!!! I also replaced a quarter of the GF Bisquick with coconut flour (I ran out…). I made a double batch and made the other half into mini muffins, which turned out even better than my donut shaped ones! FYI, I did have to increase the baking times both times I made these GF. If I remember your recipe says 8-12 and it took me 15 for the donuts and 11 for mini muffins. :) I really appreciate the tips!!

      4. Love the field report and what you did and what worked well and what your baking times were…so helpful and I’m sure that someone reading this one day will find it useful, too. I bet the reason the muffins were better than the donut is b/c of the shape…the center will stay softer, denser, a touch more “raw” if you will..than donuts, just because of their shape and baking times. And in GF baking, where things have a tendency to dry out and get cakey in a hurry, the muffin shape is probably a winner.

        Keep me posted on any of your baking adventures. I love to hear this stuff. It’s super helpful and I could geek out with Alton Brown and baking factoids…all day long :)

  22. Just got my doughnut pan (best valentine’s day gift ever) and these are going to be my first doughnut recipe! Thank you! :D

      1. They turned out awesome! I made your vanilla doughnuts too and topped them with cinnamon and sugar. :D

      2. Glad to hear they were a hit!

        And vanilla donuts w/ cinn & sugar sounds great! You could also do a PB drizzle right after they come out of the oven and it gets all melty :) I love PB though!

  23. I have a challenge for you! I really really want to get a donut pan, but would prefer using almond flour. Can you muster up a yummy version using almond flour? Or maybe even coconut flour!

    1. You could sub almond flour into these and try them..I’d use a little more baking powder and/or baking soda, and maybe reduce flour to 3/4 c. You have nothing to lose but a cup of flour and an egg by trying…go for it!

      1. Ha! Totally forgot I picked up some Bob’s GF all purpose flour! Made them with that and a little xanthan gum. So yummy! I totally flaked and grabbed the chocolate almond milk instead of the regular….made choc cinnamon glaze. YYYYYUUUUUUUUMMMMMM!

  24. If I used regular (2%) milk instead of buttermilk would that make a difference. I’m living on a college budget and I can’t justify buying the buttermilk and not using the whole thing.

    1. It will *probably* be fine but being that I did not make the recipe that way, I can’t guarantee it. Tips: 1. Trader Joe’s buttermilk is like $1.29 or $1.79 for a container so pretty reasonable 2. adding 1 tbsp or so to regular milk produces buttermilk-like effects. Google it for the specifics. LMK if you make them and what you end up doing.

  25. LOVE this!! pretty excited to realize you’re no longer a veg. (Vegans who are hating me right now can keep hating!) you rule!! i love this recipe. i love, love, love. :)

    1. Blast from the past, how are you??!

      And no longer vegan…fine for awhile, not for now. Life changes. We all have to do our thing and what’s right in the moment :)

  26. OMG! I don’t know if it’s the pictures or the recipe that makes me drool more! Honestly, I’ve never made them myself, as all doughnuts that I had were yeast-based and entirely different.

    I think I might just developed a new addiction.

  27. These look amazing! Like, I want to make them right this very second…that amazing. I truly cannot wait to try them!

    1. Do it. They’re so easy! About 5 mins to whip up the batter and pour into a donut pan (or use a muffin pan if you dont have a donut pan!)

  28. Thank you for sharing. I just recently bought the Wilton donuts pan so was pleased to see your recipe. Will be giving this one a try in a few days. I recently made chocolate donuts and if you are interested I posted that recipe on my soup night blog.

    1. I actually made chocolate donuts recently too….I need to post about them…soon :)

      Yours look great!

  29. Oh wow. I wanted to comment on these before and got sidetracked. These look like the most delicious donuts. I am so right there with you on the criteria for a worthwhile dessert, Averie: dense, moist, extra frosting, extra sweet. Those donuts look awesome! Gotta get me a pan from BBB! :-)

  30. I just made these and am in donut heaven! I ate two of them as soon as I slathered on enough glaze for my tastes :) They are so so so delectable, and the great thing about making them in donut form is that you get the perfect donut-to-frosting ratio with every bite (I know you can make them in muffin form, but when there’s a yummy frosting or glaze, that’s what I’m all about…and really, cupcakes are just one fluffy vehicle for getting all that frosting to my taste buds).

    I doubled the recipe because I know my coworkers will love these on a Monday morning, but I did want to ask if you stored the loner donut in the refrigerator, given the cream cheese and milk/half and half in the glaze, or if you simply stored it in an airtight container on the counter…sometimes the refrigerator plays with the texture of my baked goods, so I’d like to keep these as marvelously dense and moist as they are!

    1. Glad you made them and they’re a hit! I just stored the extra donut in an airtight container on the countertop but do as you see fit with yours. You may want to refrigerate them but yes, refrigerating baked goods like donuts can play with the texture. Hope your coworkers love them…you’re so nice to bring homemade donuts into work!

    1. you can make them as muffins! I wrote that in the recipe but just make in a muffin pan and glaze them…easy! Til you get a donut pan :)

  31. That’s it. A donut pan has been added to my Christmas list!

    I LOVE LOVE LOVE LOVE LOVE cinnamon buns probably more than any other sweet treat. Those and really good cookies are about the only sweet things I actually go gaga over.

  32. Hi Averie! I’m going to try this out using Lactose free milk. My son is lactose intolerant and loves cinnamon rolls. We’ll see what happens!


    1. Ok there is a reaction chemically that happens between buttermilk (because it’s an acid) and baking powder. If you are not using buttermilk, I would recommend adding a little more baking powder and a little baking soda to help with the leavening. I’m sure it will be fine but just letting you know that upfront…LMK how they turn out for you if you make them.

  33. Oh my gosh you are KILLING me with these. They look delicious! I wonder if it would work at all to use a gluten free flour. Because Cinnabons are my absolute favorite thing ever, and I miss them. And all of their dense, cinnamony, sugary, goodness.

    1. I am sure you could make these with GF flour. I actually want to try that too. I just don’t have any GF blends that I love…yet.

  34. O.k. I am definitely making these this weekend! They look scrumptious :) I tried a recipe for pumpkin donuts topped w/ cinnamon & sugar in my new donut pan and while they were decent, I have a feeling these will blow them away. Thanks so much once again – you’re so inspiring :)

    1. report back if you make them! :)

      I am pretty sure you’ll dig these. I am a tough critic when it comes to desserts and they made me happy and the fam, too.

  35. Tried Cinnabon once. Did not like. There was a fake flavor in there that I couldn’t identify, probably because it was a weird imitation of a real flavor.

  36. I have to agree with other commenters on how gorgeous your photos look! I seriously want to eat the screen, and you captured the obviously perfect texture so well that I can taste it. I want these donuts!

    Ever since you posted about the donut makers, I’ve been wanting to buy one & even mentioned it to my sister. She kinda hinted that I’m getting one for Christmas, sooo…this recipe is getting book-marked ’til then ;)

    Also, I reviewed your Butterfingers & made them vegan (SO GOOD!). I posted several link-backs & gave you credit, but because I made it so differently (not just one or two ingredients), I kinda had to re-post it. I hope this is okay…let me know :) xx

    1. commented on the post…wow, they look awesome!

      and the food sites hated these pics on this post. Thanks for telling me you like them. Funny, what readers/friends like, the food sites don’t. And when they take my pics, I don’t get nearly the praise from my friends and readers. Sort of ironic, eh!

  37. you’re only 16 and working next to the food court once <- One hopes so, right? ;)

    The photos of these alone are drool-worthy. I loved cinnabons, but they always remind me of airports now. I bet these would be great with my Penzey's cinnamon.

    1. FG rejected the pics…I knew they would. They aren’t pretty enough. It’s hard to make all that frosting look pretty I guess…in their eyes :)

  38. Augh! I worked in a bakery for years and you could chase me with a doughnut. Tried your Butterfinger Bars tonight and those are so sweet I only want to have a sliver. Which makes them the perfect sweet IMO!

    1. Glad you tried them and yes, they are sweet. But they taste like a butterfinger, don’t they!

  39. All I can say OMG! These looks so good! I LOVE Cinnamon Rolls, but stay away because of fat and calories, but yours aren’t bad, not bad at all! I love that! Whats even better I don’t have to eat everyone in one sitting, since you said they taste just as good the next day! I am so wanting one! On my list for Saturday morning! I can’t wait!!! Thank you!

    Yes, I have made donuts and YES I love Cinnamon Roll’s any kind from anywhere!!!

  40. to be honest, I am not a HUGE donut fan in general…they are just way too sweet and that pastry texture I am not a fan of…however with that said I think that homemade donuts are completely different and YES PLEASE!! those look so decadent and delish! I hope you had company to serve them to! :)

  41. i’m officially drooling. It’s breakfast time where I am right now and how I wish I were about to eat one of those! It’s been a while since I’ve had a cinnamon roll from cinnabon, but from what I remember, they’re pretty darn tasty ;) ANd they smell amazing every time I walk by.

  42. These donuts looks fabulous, awsome job. Cinnamon is amazing, a total fall happy flavor and scent for me.

    1. Yes, but it’s been ages since I’ve had a traditional cinnamon roll and Cinnabon’s make me think of the airports since every airport food court seems to have one.
    2. Nope, not yet. I tried begals once, kind of close – right?

  43. I don’t think I would have survived working in the food court. I would have been in a permanent food coma:) I am not a huge doughnut lover, but I think these sound fabulous. I will try them out in a muffin pan before I make the “8 dollar” investment.

  44. These look delicious!! I feel more compelled now to purchase a doughnut pan ;)

    By the way, is that surface below the plate from Crate & Barrel?

    1. Go to BB&Beyond and for 8 bucks you can be in donut heaven :)

      The other question, Etsy. Emailing you….

  45. We must be related. You inspired me to buy a donut maker (did you get the trackback?) and I made cookie dough donuts. And here you are with cinnamon bun donuts. Crazy! But in really awesome donut-y way. So naturally, I have to make these, right? ;)

  46. Seriously? Baked donuts that are like CInnabon? Heaven. And your pictures look like heaven. I know you said to someoen else that you didn’t like them, but I am in awe of you photos every time. I need a freaking donut pan!!!!

    1. yeah, not my fave photo shoot. Frosting glares a lot and causes focusing issues. Not a horrible life problem but you know :)

  47. I love cinnamon rolls. You have seriously combined the best of both worlds here. Now I need to get a donut pan!

  48. I Loooove cinnabons… have not had one in years and years. But my best friend and I used to eat them every day one summer we were both day camp counsellors when we were 15. We didn’t share one.. we had one each.. Oh the chocolate ones are/were heaven! They were the BEST!! Love how you have teenaged memories of them too!! These donuts look gooey and lovely!

  49. Oh my gosh, the cinnabon smell in our mall drives me crrrrrazy!!! So yummy!!! I love how much you’re using your new donut pan toy! :-)

  50. Averie, these pictures are fabulous! They are seriously making me drool. I haven’t had a cinnamon roll in forever, but they are one of my favorite treats!

  51. Cinnamon rolls/buns are one of my favorite things in the world. I have enjoyed my share of Cinnabons, as much as I hate to admit that. ;-) You just started a major craving, lady! I tell you, reading food blogs is dangerous when you are pregnant!

  52. I got my donut pan the other day! It’s washed and ready to go! I can’t wait to play with it! These look delicious Averie!

  53. i have so many memories of cinnamon buns in the airport during college. i played water polo and when our team would fly to away games, we had a tradition of getting some buns (extra frosting of course!) before we hopped on the plane. good news was that a water polo game burned off every single calorie in no time!

    1. I hated these pics…LOL

      I wrote this to someone else…
      Ok I actually hated my pics. Seriously. I had tons and tons to choose from and nothing was working. The frosting and the shininess, my camera was not focusing as well as I thought it was…til after I put them on my computer and the photo shoot (and donuts) were done!

      Thanks for your support :)

  54. Like everything else on your site, these look so yummy! I just posted a recipe for cinnamon rolls on my site on Monday. LOL
    How is it you are in such great shape when you bake so many yummies?? I used to decorate cakes professionally, but then I realized how much cake I was eating! What do you do with all of the goodies you make?
    BTW, did you know that Swedes actually have a cinnamon bun holiday? I researched it for my post. How great is that?? : )

  55. we had a cinnabon in the cafeteria at my college. there was many a late night dinners at cinnabon to be had then. best 800 calories and 32 grams of fat eaten (last time i checked (about 8 years ago when i was in college) that was the calorie/fat count of a cinnabon.) gotta love the extra frosting too!!!

  56. these look so yummy! so funny because I have been craving cinnamon rolls like crazy (hello, 6 months preggers hormones!). Have you ever had the cobblestones from Panera? Like a cinn roll but with apples and stuff… so freaking good. tons of icing of course! I have reallllly been wanting a *real* cinnamon roll but I know the gluten will hate me!

  57. Yum, these look so great and I’m not even a doughnut lover!

    Quick question for you as you are one of my favourite food photographers to ask – when the light gets darker earlier in winter, how do you photograph meals? I know you mainly photograph baked goods so maybe you just choose to shoot them earlier in the day, but I am struggling with this. I have pre-made dinners on some days when I’m working from home so I can photograph them in the light but then they’re not as fresh when I eat them which seems a bit of a bummer! So just wondering how to avoid having to use artificial lighting, or perhaps there’s just no way around this lol! Love the shots here, so textured :)

    1. Anna this is SUCH a great question and I’ve addressed bits and pieces of it before and also mused out loud with friends about the conundrum.

      One reason I do love dessert recipes is that they can be made ahead, there is no pressure to “get dinner on the table” and take the picture while hungry family members are waiting and the light is bad, anyway. I am pretty sure some bloggers make meals ahead of time and photograph in the afternoon; not really a day-to-day practical solution for me.

      Also this lighting kit is decent but a pain to take up and down (Kath has it too and she says she fast with hers…me..not so much)

      And you need Lightroom or editing software. If you’re in school, it’s about a hundred bucks. Worth every penny. What you can’t do with real light, as long as the pics are semi decent, you can usually make them much better with LR.

      Good luck!

      1. Thanks so much for the info! I really appreciate it and will check out Lightroom – not a student sadly but it might be worth the full price anyway. I definitely want to check out a lighting kit; I bet they are a pain but maybe there’s even an area of my bedroom I could leave it up for a while at a time at least…just with working full-time it’s impossible to be prepared enough to make meals in advance and with the hour about to go back that’s only going to get worse as it gets dark earlier and earlier!

        Thanks for the link; can’t wait to check it out…I was so disappointed with my yummy and gorgeous stuffed mushrooms – the photos were just terrible because of darn artificial lighting and shadows…!

  58. dense and moist > airy and cakey ! These look beautiful. I can literally smell that tantalizing cinnabon smell that wafts half way down the mall just by looking at these and hearing your stories.

  59. These look amazing!! I really need to jump on the donut bandwagon. :) I LOVE cinnamon and still get tempted every time I pass their stand at the mall or airport!

      1. I’m going to!
        oops – that was supposed to be ‘cinnabon’ not ‘cinnamon’ but I’m pretty sure you knew that ;)

  60. I LOVE a good cinnamon roll… and I love the smell of my kitchen after I make them! great flavor idea for a doughnut!

  61. I’ve never had a cinnabon but I’ve made them at home when I was a little girl! I’ve never made donuts though !

  62. My grandmother used to make donuts often when we were kids – fried of course. I probably haven’t had a donut in about 17 years – since I worked at a bakery. I’m sure I’ve told you the story. Let’s just say I ate my weight and then some in donuts. But those actually look appealing to me – or maybe I’m just smelling cinnabon ;-)

  63. I made a cinnabon bun recipe a couple of weeks ago but haven’t been able to post it because of the power outage here! :(
    Cinnamon bun donuts though? Simply adorable (and look so yummy!) :)

    1. Ok I actually hated my pics. Seriously. I had tons and tons to choose from and nothing was working. The frosting and the shininess, my camera was not focusing as well as I thought it was…til after I put them on my computer and the photo shoot (and donuts) were done!

      I know you take gorgeous pics…not sure if that ever happens to you or not where certain foods, i.e. frosting, salad dressing, whipped cream, etc…reflective foods, cause this horrible blur thing to be going on. Anyway…thank you. I needed to hear your sweet compliment :)

  64. wow! the broken-apart donuts look sooooo good, I can practically taste how dense and moist they are… yum yum (food porn!)

  65. I actually really dislike cinnamon (I know, I know!) but would love to make these with ginger or nutmeg or something! What a great use of your donut pan and the pictures are wonderful!