Table of Contents
Table of Contents
- Cinnamon Roll Donuts Ingredients
- Substitutions and Additions
- How to Make Cinnamon Roll Donuts
- How to Serve Cinnamon Roll Donuts
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- Jump to Recipe
Cinnamon roll donuts combine the soft, gooey center of a cinnamon roll with the crisp, golden exterior of a fried donut. These easy treats use canned cinnamon roll dough to deliver warm, spiced flavors with minimal effort. Ready in about 20 minutes from start to finish, they make a fantastic weekend brunch item or a quick dessert to share. The method is simple: reshape the rolls into donut shapes, fry until golden, and top with the included icing for an irresistible finish.
If you enjoy donut recipes, there are many variations to explore—fruit-forward, spiced, or air-fried versions are all delicious. This recipe focuses on convenience and flavor, showing how canned cinnamon rolls can be transformed into a fried delight while preserving the classic cinnamon-sugar spiral.
Cinnamon Roll Donuts Ingredients
You will need the following simple ingredients:
- 3½ to 4 cups vegetable oil (for frying)
- 12.4 ounces canned cinnamon rolls (8 count; any brand)
Substitutions and Additions
Icing: If you prefer extra icing, substitute the packet with canned cream cheese frosting for a richer, tangier topping.
Nuts: Finely chopped pecans or walnuts make a nice optional topping, adding crunch and flavor contrast to the soft donut.
How to Make Cinnamon Roll Donuts
Pro Tip: For smaller treats, cut the rolls into pieces to make donut holes and cook them the same way.
Step One: Pour the oil into a 10-inch skillet and heat over medium-high. Aim for an oil temperature of 325°F to 340°F using a deep-fry thermometer. While the oil warms, prepare the cinnamon rolls.
Step Two: Open the can of cinnamon rolls and separate each roll, handling them gently so the spiral stays intact. Lightly press each roll to flatten slightly. Reserve the icing packet for later.
Step Three: Use a large piping tip, an apple corer, or a clean bottle cap to press out the center of each roll to create a donut hole. Set the removed dough aside to fry as donut holes.
Step Four: Pinch the outer seam of each roll so the dough is sealed; this prevents the donut from unraveling while frying.
Step Five: Prepare a cooling rack set over a baking sheet lined with paper towels to drain excess oil from the fried donuts. A 9×13 pan lined with paper towels works fine too.
Step Six: When the oil reaches temperature, carefully lower 3–4 cinnamon rolls into the skillet, depending on size. Fry 1–2 minutes per side until both sides are deep golden brown. Turn them gently with a slotted spoon to avoid splashing. Remove cooked donuts to the prepared rack to drain and repeat with remaining rolls and the donut holes.
Step Seven: After all donuts are fried and slightly drained, open the icing packet and spread it over the warm donuts using a knife or offset spatula. For a thinner drizzle, warm the icing in a microwave-safe bowl for 10–15 seconds and then pour over the donuts.
How to Serve Cinnamon Roll Donuts
Serve these warm donuts for breakfast, brunch, or dessert. They pair beautifully with coffee, hot chocolate, or a spiced latte. For an indulgent presentation, drizzle warmed caramel, add a dollop of whipped cream, or sprinkle chopped toasted pecans on top. These donuts are best enjoyed fresh while the center is still soft and the icing slightly melted into the surface.
Storage
On the counter: Store leftovers in a single layer in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven to refresh texture.
Freezer/refrigerator: These donuts are best eaten fresh. Storing in the refrigerator or freezer will change texture and is not recommended.
Cinnamon roll donuts deliver a satisfying mix of tender, cinnamon-swirled dough and a slightly crisp fried exterior, all glazed with sweet icing. They are simple to make, crowd-pleasing, and a fun way to turn store-bought dough into something special at home.
Frequently Asked Questions
How long do these last? They are best the day they are made but will keep up to two days in an airtight container at room temperature.
Can I make donut holes? Yes. Use the centers you cut out or cut the rolls into pieces to make donut holes. They cook faster—watch closely.
Which oil should I use? Neutral oils with a high smoke point like vegetable oil or canola oil work well for frying and won’t impart extra flavor.
More Recipes You’ll Love
- Air Fryer Cinnamon Rolls
- Easy 15 Minute Maple Bars
- Pumpkin Donut Holes
- Homemade Glazed Donuts
Cinnamon Roll Donuts
10 mins
10 mins
20 mins
Ingredients
- 3½ to 4 cups vegetable oil
- 12.4 ounces canned cinnamon rolls 8 count
Instructions
-
Add the oil to a 10-inch skillet over medium-high heat. Use a thermometer to properly gauge the temperature (325°F to 340°F). While the oil heats, prepare the donuts.
-
Unroll the can of cinnamon rolls and separate each roll. Press each roll flat slightly and set the icing aside.
-
Press out the center of each roll with a piping tip, apple corer, or bottle cap to form a donut hole. Save the centers to fry as donut holes.
-
Pinch the outer seam to seal the rolls so they don’t come apart while frying.
-
Place a cooling rack over a sheet pan lined with paper towels for draining the cooked donuts.
-
When the oil reaches temperature, carefully add 3–4 rolls at a time. Fry 1–2 minutes per side until golden. Turn gently with a slotted spoon and transfer to the rack to drain. Repeat with remaining rolls and donut holes.
-
Spread the reserved icing over warm donuts. For a drizzle, warm the icing briefly and pour over the donuts.