Cinnamon Roll Donuts

Ingredients

FOR THE DONUTS:
• 1 cup FLOUR
• 1/4 cup plus 2 Tablespoons SUGAR
• 1 teaspoon BAKING POWDER
• 1/8 teaspoon GROUND NUTMEG
• 1/2 teaspoon GROUND CINNAMON
• 1/2 teaspoon SALT
• 1/4 cup plus 2 Tablespoons BUTTERMILK
• 1 EGG, beaten
• 1/2 teaspoon VANILLA
• 1 1/2 teaspoons VEGETABLE OIL
FOR THE CINNAMON TOPPING:
• 2 Tablespoons BUTTER
• 2 teaspoons CINNAMON
• 5 Tablespoons DARK BROWN SUGAR
• 1 teaspoon MILK
• 1 teaspoon CORNSTARCH
• 1 teaspoon VANILLA
FOR THE GLAZE:
• 1/4 cup POWDERED SUGAR
• 1 Tablespoon plus 2 teaspoons HEAVY CREAM

Instructions

TO MAKE THE CINNAMON TOPPING:
1. Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla. Pour the cinnamon topping evenly into each well of your well greased donut pan.
TO MAKE THE DONUTS:
2. Preheat the oven to 325 degrees. Lightly grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a separate bowl, stir together the butter milk, egg, vanilla, and oil. Then add the wet ingredients to the dry and stir until fully incorporated. Spoon batter into a zip top bag and cut corner. Pipe batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and bounces back when touched. Remove from the oven and cool in the pan for two minutes before flipping to a wire rack. If some cinnamon topping remains in your pan, you can use a spatula to remove and place on each donut. The cinnamon covered bottom now becomes the top and they are ready to glaze.
TO MAKE THE GLAZE:
3. Whisk together the powdered sugar and cream until smooth. Spoon into a zip top bag and cut off a small corner of the bag. Pipe the glaze onto the donuts. ENJOY!!

http://www.crumbsandchaos.net/2013/04/cinnamon-roll-donuts/

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