Quick Bites: Cinnamon Roll Doughnuts
OK GOOGLE: Is there a term for getting drunk and impulse online-shopping?
A few weeks ago, I found myself a little too drunk for a Tuesday, falling down a Google hole about the Cascadia Subduction Zone. Which then lead to an impromptu Amazon shopping trip for earthquake supplies. However, when my Amazon box arrived a few days later I realized my "Earthquake Preparedness Kit" was actually just this blue silicone doughnut tray and an LED flashlight. I'm sure this happens to the best of us.
Baking doughnuts seemed like a lot of effort considering you can throw a stone anywhere in Portland and hit a vegan doughnut. So, I got creative - in the laziest way possible.
Enter: The Cinnamon Roll Doughnut. I'll be honest, I did not reinvent the wheel with this one but I do feel like I improved both the at-home doughnut & cinnamon roll experience. Less mess- more fun, pair it with a mimosa and you have yourself a Sunday!
I didn't even make the dough, I just used a can from Trader Joe's!
Here's How I did It:
Preheat your oven to 350 degrees. (Make sure there's nothing in your oven)
Wash your hands.
Cinnamon rolls come pre-rolled in spirals. The MAN wants you to plop these on a baking sheet and call it a day but we're paving new roads here, carving out our own path. We're gonna unroll these babies.
Now that you have a slimy, cinnamon butter snake of dough, fold it in half and twist it like a breadstick. This part is important because it makes your doughnuts look pretty.
Then, smush the two ends together to make a circle, then squish that circle into your doughnut pan. If you have a silicone pan, you don't even need to prep it. If you have a metal tin, best to spray some pam on that bad boy.
Repeat. Make sure your ends are adequately smushed together.
Bake for about 12-15 minutes. TJ's cinnamon rolls come with frosting but, if yours didn't - or you're making these from scratch like a masochist- whip powdered and some almond milk together. Add some vanilla extract and cinnamon and you're Martha F*ckin' Stewart.
Here's where I feel like I really struck gold, these doughnuts don't unravel when you eat them like cinnamon rolls. They don't disintegrate in your hot little hands like traditional sugary pinwheels. I opted to put the frosting in a bowl and dip because:
- This prevents your fingers from getting covered in frosting-- protecting the rest of your kitchen from being covered in frosting. Frosting that you would find on Monday morning when you're running late to work.
- Dipping enhances any eating experience, IMO.