Side Pannel
Cinnamon Bun Donuts with Vanilla Glaze
Cinnamon Bun Donuts with Vanilla Glaze
- Recipe Submitted by Pasta on 08/25/2014
Category: Kids, Dinner Party, Desserts
Ingredients List
- Donuts:
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (add more or less, depending on how strong of a cinnamon bun taste you”™d like)
- 1/2 teaspoon salt
- 2 Tablespoons lowfat buttermilk
- 1/4 cup unsweetened apple sauce
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon butter, melted (do not omit!)
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- Vanilla Glaze:
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk or cream (I used vanilla almond milk)
Directions
Preheat oven to 325F degrees and spray donut pan with cooking spray. Set aside.
In a large bowl, mix flour, sugars, baking powder, cinnamon, and salt. Set aside. In a small bowl, add applesauce, lowfat buttermilk, egg, vanilla and melted butter. Whisk or stir to combine. Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.
Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared donut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes (donuts should be fluffy and should spring back when touched - mine took exactly 10 minutes).
Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.
While donuts are baking or cooling, combine the powdered sugar and vanilla extract. Add the milk or cream (whichever you are using), one teaspoon at a time, until desired consistency is achieved. I used 1 and 1/2 teaspoons of almond milk. Dip the donuts into the glaze after they”™ve cooled for 5 minutes out of the oven.
In a large bowl, mix flour, sugars, baking powder, cinnamon, and salt. Set aside. In a small bowl, add applesauce, lowfat buttermilk, egg, vanilla and melted butter. Whisk or stir to combine. Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.
Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared donut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes (donuts should be fluffy and should spring back when touched - mine took exactly 10 minutes).
Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.
While donuts are baking or cooling, combine the powdered sugar and vanilla extract. Add the milk or cream (whichever you are using), one teaspoon at a time, until desired consistency is achieved. I used 1 and 1/2 teaspoons of almond milk. Dip the donuts into the glaze after they”™ve cooled for 5 minutes out of the oven.
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