Wowzers people these doughnuts were OUT OF CONTROL!! I am obsessed! This doughnut is the BEST baked doughnut I have ever had. Apple Cinnamon Roll Doughnuts will make your mornings/ life in general better. I always love apples but as of late I am going through an obsession. A few weeks ago I made Salted Caramel Apple Cinnamon Rolls which were TO DIE FOR! Seriously go make them, like NOW! Those rolls inspired these doughnuts.
I came home from work on Saturday morning at about 10:30AM it was too late in the day for me to make Salted Caramel Apple Cinnamon Rolls but I craved them oh so badly. The cream cheese frosting, soft apples, cinnamon, sugar & butter.. basically my mouth was watering at the thought of these babies.
So I decided to make doughnuts. Easier & quicker. I adapted my recipe from Buns in My Oven. Karly posted them recently and I feel in love at first sight. Typical, with me and food.
This recipe has a few different steps but honestly does not take long at all and totally satisfied my cinnamon roll craving WAY quicker than making actual cinnamon rolls.
Preheat oven to 325F and grease a 6 well doughnut pan. In a medium saucepan put sliced apples and butter and cook for about 5-8 minutes until apples are soft, not soggy. Transfer to a bowl to cool and cut into small pieces.
In the same saucepan cook together some brown sugar, cornstarch, butter, cinnamon, heavy cream and vanilla extract. Cook until combined about 2 minutes. Set aside.
Then in a large bowl mix the dry ingredients- flour, cinnamon, nutmeg and baking powder. In a small bowl combine eggs, greek yogurt, vanilla, heavy cream and vegetable oil. Add wet ingredients to try ingredients mix until just combine then fold in apples.
Pout the brown sugar mixture into the well greased pan.
Pour the batter into a ziploc bag and cut a 1/2 inch hole at one end. Squeeze the batter around the donut wells.
As you can see I filled some donut wells with more originally so then I spread the batter out between them. Dosen’t look the prettiest but that doesn’t matter for the end product 🙂
Bake them for 10-12 minutes, test by touching the donuts if the bounce back they are done.
Let them cool on a rack for 4 minutes then flip them out on to a wire rack. I placed a dish towel underneath to catch any of the cinnamon brown sugar mixture.
Whip up some cream cheese, powdered sugar and heavy cream. Then pour into a shallow dish and dip each donut. I dipped 2-3 times, I like lots of cream cheese frosting!
Let them sit on a wire rack to set for a few minutes
Look at that gorgeous chunk of apple? Let me tell you this first bite was heaven! Pure Bliss!
And because I have no self control I dipped the donuts in more cream cheese frosting and scooped the cinnamon mixture leftover in the pan on top. .AMAZE!
These doughnuts are easy, delicious and a perfect fix to a cinnamon roll craving. I hope you give this recipe a try 🙂
Apple Cinnamon Roll Doughnuts
- 2 tbsp butter
- 1 small apple, peeled & sliced thinly
- 5 tbsp light brown sugar
- 2 tsp ground cinnamon
- 1 tsp cornstarch
- 2 tbsp butter
- 2 tsp heavy cream
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1/4 heaping cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
- 1/4 cup plain Chobani Greek Yogurt
- 1 large egg
- 1 tsp vanilla
- 2 tsp heavy cream
- 1 1/2 tsp vegetable oil
- 3 oz cream cheese, softened
- 2 tbsp Heavy Cream
- 1 1/2-2 cups powdered sugar
- Preheat oven to 325F and grease a 6 doughnut pan.
- In a medium saucepan cook butter and sliced apples until apples are soft, not soggy. About 5-8 minutes. Transfer to a bowl to cool. Cut into small pieces.
- In the same saucepan cook brown sugar, cornstarch, heavy cream, butter and cinnamon. Cook for about 3 minutes, until all fully combined.
- In a large bowl combine flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a small bowl combine greek yogurt, egg, vanilla, heavy cream, and vegetable oil. Pour into dry ingredients and mix until just combined. Do not over mix. Fold in apples.
- Distribute cinnamon mixture into doughnut wells evenly.
- Scoop batter into a ziploc bag. Close and cut a 1/2 inch hole at one bottom corner. Squeeze into doughnut pan on top of cinnamon mixture. Bake for 10-12 minute or until when touched the doughnut bounces back.
- In the bowl of an electric mixer beat cream cheese for 1 minute. Slowly mix in heavy cream and powdered sugar and once combined mix on high for 3-4 minutes.
- Transfer frosting to a shallow wide bowl and dip cooled doughnuts in. Re dip as many times as you like 🙂 I dipped about 2-3 times.
Recipe Adapted from: Buns in My Oven