Cinnamon Roll Baked Doughnuts
time base & batter 30 minutes, baking time 15 minutes, frosting 20 minutes
yields around 18 baked doughnuts
85g butter (55g reserved for the batter)
2 tsp. cinnamon
5 Tbsp. dark brown sugar
1 tsp. milk
1 tsp. cornstarch
1 tsp. vanilla extract
150g all-purpose flour
45g whole-wheat flour
75g granulated sugar
35g brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. grated nutmeg
2 Tbsp. cream cheese
28g powdered sugar
1/2 tsp. vanilla extract
3 Tbsp. finely chopped, toasted pecans
Preheat your oven to 175 degrees Celsius.
Melt the butter in a small saucepan, pour 4 tablespoons into a jug and set it aside.
To the saucepan containing the remaining butter, add the cinnamon, dark brown sugar, milk, cornstarch and vanilla extract.
Heat just until it bubbles then take it off the heat and pour around 3/4 teaspoon of the mixture into the bottom of each cavity of the doughnut pan.
Add the egg and milk to the jug containing the butter and whisk together.
Stir together the flour, granulated sugar, baking powder, salt and grated nutmeg in a medium bowl.
Pour in the contents of the jug and stir together until just combined, the mixture may look slightly lumpy, don’t over mix it.
Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full.
Bake the doughnuts for 12-14 minutes and turn out a wire rack.
Once they’re cool, glaze with cream cheese frosting:
cream the frosting ingredients together in a bowl.
Pipe the frosting in zig-zags onto the cooled doughnuts.
Sprinkle on the chopped pecans.