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:

  1. 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. 
  2. Dipping enhances any eating experience, IMO.

This isn't really a recipe, although that frosting tip with worth giving a shot. If you're looking for the baking dish I used, it's this one: Keliwa Silicone Donut Baking Pan

Happy Sunday!