Eggnog Cinnamon Roll Donuts

Eggnog Cinnamon Roll Donuts are soft, bakery style donuts filled with eggnog, cinnamon and nutmeg.

Do you love donuts? May I suggest these Apple Cider Donuts with Maple Frosting or these Strawberry Lemonade Donuts

Are you Team Eggnog or no?  I am you say yes, because today I’m bringing you these Eggnog Cinnamon Roll Donuts.

I am personally a fan of eggnog.  I love to pour it into a glass and top with a pinch of nutmeg and cinnamon and that’s just what I did with these donuts.

These donuts have eggnog flavoring in them and in the icing.

They’re also made with Greek yogurt which turned out to make one fabulous donut batter!

I added cinnamon to these donuts because I intended to make cinnamon rolls at first.

I had a recipe fail and at the last-minute decided I was going completely scrap the cinnamon rolls and make donuts instead.

I still had the cinnamon out so I decided to add some to the batter.  A little cinnamon never hurt anybody.

I used Cabot Greek Yogurt in these donuts and they came out light, fluffy and look like perfection.

They also taste fabulous!

You could serve up these donuts along side Breakfast Macaroni and Cheese which also features delicious cabot sharp cheddar.

These Eggnog Cinnamon Roll Donuts are not for the faint of heart.  If you love eggnog, you’ll love them but if you loathe eggnog, steer clear.  Sorry folks, just being honest.

Eggnog Cinnamon Roll Donuts are soft, bakery style donuts filled with eggnog, cinnamon and nutmeg.

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Eggnog Cinnamon Roll Donuts

Prep 10 mins

Cook 12 mins

Inactive 10 mins

Total 32 mins

Author Megan | Strawberry Blondie Kitchen

Yield 12 servings

Eggnog Cinnamon Roll Donuts are soft, bakery style donuts filled with eggnog, cinnamon and nutmeg.

Ingredients

• 1 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 2/3 cup granulated sugar
• 3/4 cup Cabot plain greek yogurt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon LorAnn Super Strength Eggnog Flavor
• 1/4 cup milk

Eggnog Frosting

• 1 cup Cabot plain greek yogurt
• 1 1/4 cups powdered sugar
• 1/4 teaspoon LorAnn Super Strength Eggnog Flavor

Instructions

1. Preheat oven to 350 degrees and spray a donut pan with cooking spray.
2. Into a medium bowl combine flour, cinnamon, baking powder and salt.
3. Into a large bowl, combine  butter, sugar, Greek yogurt, eggs, vanilla extract, eggnog flavoring.
4. Add the dry ingredients into the wet ingredients and stir until just combined.
5. Place mixture into a large ziploc bag, seal and snip the end off.  Pipe the filling into the wells of the donut pan, filling 3/4 of the way full.
6. Bake for 12-14 minutes or until lightly golden brown.  
7. Allow to cool in pan for 5 minutes and then remove to a wire rack to cool completely.

Eggnog Frosting

1. Into a bowl, whisk all ingredients together.

Assembly

Dip donuts into frosting and set back onto wire rack to set.

Courses Breakfast

Cuisine American

These Eggnog Cinnamon Roll Donuts are super easy to make with ingredients you probably already have in your house.

Give them a try today!

I’ve got another cocktail coming up for you tomorrow and if you missed the first one, be! sure to check out Salted Caramel Hot Chocolate Toddy.

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

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