Cinnamon roll in donut form, lightened up with Greek yogurt so you could eat these guilt-free!
4 stars (1 rating)
Ingredients
¾cupall-purpose flour
¼cupsugar
2tablespoonscornstarch
1teaspoonbaking powder
½teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonsalt
½cupGreek yogurt
¼cupunsalted butter, melted
2tablespoonsmilk
1 ½teaspoonswhite vinegar
1large egg
For the cinnamon sugar
2tablespoonsunsalted butter
⅓cupdark brown sugar, packed
1tablespooncinnamon
2teaspoonsmilk
For the vanilla bean cream cheese glaze
¼cupconfectioners’ sugar
2tablespoonscream cheese, at room temperature
1-2tablespoonsmilk
½vanilla bean, seeds scraped
Instructions
To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.
Preheat oven to 325 degrees F. Coat a donut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.
In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.
In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
In the bowl of an electric mixer fitted with the paddle attachment, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.
When the donuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.