Cinnamon roll donuts are whole wheat, healthy, and covered with a cinnamon crumble and vanilla glaze. They’re perfect for a holiday brunch!
Is it just me, or do you start craving cinnamon rolls around the holidays?
I definitely do, but I also love donuts, so I combined cinnamon rolls and donuts into one delicious baked good that is sure to satisfy your craving!
These cinnamon roll donuts are whole wheat, healthy, and full of cinnamon flavor! They’re fluffy and moist, and are covered in delicious cinnamon crumble you won’t want to skimp on! Now let’s get baking!
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What do cinnamon roll donuts taste like?
These cinnamon roll donuts are fluffy and moist and have a delicious cinnamon flavor. The vanilla glaze on top makes them even more like cinnamon rolls, so these are sure to be a hit this holiday season!
Ingredients
Coconut sugar – The main sweetener in both the cinnamon donut batter as well as the cinnamon crumble on top! It’s a healthier alternative to other, more processed sugars.
Baking powder – The leavening agent in the donuts, don’t skip it or your donuts won’t rise!
Cinnamon – They wouldn’t be cinnamon roll donuts without cinnamon!
Almond milk – I like to use unsweetened vanilla almond milk because it’s light and doesn’t make anything oversweet.
Vanilla extract – A must in this recipe, make sure to use 100% pure vanilla extract instead of the imitation stuff.
Egg – You’ll only need one egg for this recipe, but it adds moisture and helps given the cinnamon roll donuts a nice texture as they bake in the oven.
Plain Greek yogurt – This ingredient gives the donuts a little protein and some moisture, too!
Avocado oil – A heart-healthy oil that works great in this baked donut recipe!
Whole wheat pastry flour – Whole wheat pastry flour is fine enough to use in baking but is healthy with a lot of the fiber still intact in the flour.
Coconut oil – A solid oil that works perfectly to make a cinnamon crumb topping!
Powdered sugar – The base for the vanilla glaze. I use organic powdered sugar which is made with tapioca flour instead of corn starch.
Substitutions
Coconut sugar – Any sort of granulated sugar can work in this recipe. Brown sugar and white sugar would work great in place of coconut sugar.
Almond milk – Feel free to use any plant or animal-based milk in these cinnamon donuts.
Egg – If you’d like to omit the egg, simply make a flax egg instead! You can do this by mixing one tablespoon of ground flaxseed with two tablespoons of water and setting it aside for about 5 minutes, allowing it to gel up.
Avocado oil – Any liquid oil will work in this recipe, you could even substitute in applesauce instead of using oil at all.
Whole wheat pastry flour – Regular pastry flour would be a great substitution for whole wheat pastry flour, it just wouldn’t quite have as much fiber or nutrition.
Instructions
- Preheat oven to 350°. For the batter, combine coconut sugar, baking powder, cinnamon, almond milk, vanilla, egg, plain Greek yogurt, and avocado oil in a mixing bowl. Whisk until well combined.
- Add the whole wheat pastry flour to the mixture and stir until just combined, don’t overmix! Set aside.
- Now, make the cinnamon crumble by combining coconut oil, cinnamon, coconut sugar, and whole wheat pastry flour with a fork until small crumbs form.
- Fill each donut tin 3/4 full of batter, should make about 8 donuts.
- Sprinkle each donut with the cinnamon crumble, then bake in the preheated oven for 14-15 minutes.
- Meanwhile, make the glaze by whisking together organic powdered sugar, almond milk, and vanilla until no clumps remain.
- After 14-15 minutes, remove the donuts from the oven and allow to cool. Once cooled completely, then drizzle with the glaze and eat within 2 days!
Tips & FAQ
They’re very similar but not exactly the same! Cinnamon rolls are more like buns, and baked donuts are more like a type of muffin shaped like a donut.
You can store these at room temperature for up to 2 days!
In terms of health, baked donuts are the way to go. They’re typically lower in fats because they skip the frying part altogether. Fried donuts are very delicious but much higher in calories and fatty oils.
Nutritional Info
Not only are these baked cinnamon donuts 100% whole wheat, they’re also fairly low in carbohydrates (for a donut) and extremely low in sodium with only 21 mg of sodium per donut!
Total nutritional content per serving is:
- Calories: 209 calories
- Protein: 4 grams
- Sodium: 21 mg
- Carbohydrates: 35 grams
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ½ cup + 2 tbsp coconut sugar: $1.18
- 1 ½ tsp baking powder: $0.03
- 2 ½ tsp cinnamon: $0.10
- ½ cup + 1 tsp unsweetened almond milk: $0.20
- 1 ¼ tsp vanilla extract: $0.32
- 1 egg: $0.29
- 3 tbsp plain Greek yogurt: $0.17
- 2 tbsp avocado oil: $0.54
- 1 ¼ cup + 1 ½ tbsp whole wheat pastry flour: $0.31
- 1 tbsp coconut oil: $0.19
- ¼ cup organic powdered sugar: $0.23
The total to make these cinnamon roll donuts comes out to be around $3.56 for the entire batch or roughly $0.45 per donut!
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Recipe
Cinnamon Roll Donuts
Ingredients
For the Donut Batter:
- ½ cup coconut sugar
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp plain Greek yogurt
- 2 tbsp avocado oil
- 1 ¼ cup whole wheat pastry flour
For the Cinnamon Crumble:
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 1 ½ tbsp whole wheat pastry flour
For the Glaze:
- ¼ cup organic powdered sugar
- 1 tsp unsweetened almond milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°. For the batter, combine coconut sugar, baking powder, cinnamon, almond milk, vanilla, egg, plain Greek yogurt, and avocado oil in a mixing bowl. Whisk until well combined.
- Add the whole wheat pastry flour to the mixture and stir until just combined, don't overmix! Set aside.
- Now, make the cinnamon crumble by combining coconut oil, cinnamon, coconut sugar, and whole wheat pastry flour with a fork until small crumbs form.
- Fill each donut tin 3/4 full of batter, should make about 8 donuts. Sprinkle each donut with the cinnamon crumble, then bake in the preheated oven for 14-15 minutes.
- Meanwhile, make the glaze by whisking together organic powdered sugar, almond milk, and vanilla until no clumps remain.
- After 14-15 minutes, remove the donuts from the oven and allow to cool. Once cooled completely, then drizzle with the glaze and eat within 2 days!
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Cinnamon roll donuts make one of the best holiday brunch foods ever! They’ll go fast, so maybe make a double batch just to be safe! Happy holidays!
xoxo Megan
I tried this recipe yesterday and they were absolutely delicious! Approved by all 3 kids too! Will definitely be making again. Thank you for the recipe
Hi Mish! I’m so glad you and the kids loved them, they’re a favorite around here too 🙂