Cinnamon Roll Donuts

How to Make: Cinnamon Roll Donuts Hello all! Website will be forthcoming, but in the meantime, please subscribe to my newsletter for complete recipes and also exclusive content. Any questions, please ask in the comments section and I will be happy to respond. :-) TinyLetter https://tinyletter.com/Ebbiecakes Cinnamon Roll Donuts (Makes 9-12 donuts) Dough: 3/4 cups milk, cream or a combination of both, lukewarm 2-3 tablespoons butter, melted 3 tablespoons granulated sugar 1/2 teaspoon salt 1 egg, room temperature 2 cups Bread Flour (I use King Arthur) 1 package (or 2 1/2 teaspoons) yeast (Red Star premium or platinum yeasts preferred) Cinnamon Filling: 3/4 cups King Arthur Baker's Cinnamon Filling (link provided below) 3 tablespoons water 1 teaspoon vanilla extract (optional) Butter Vanilla Glaze: 3 cups powdered sugar 1 tablespoon butter vanilla emulsion OR 1 teaspoon each vanilla extract and butter flavoring 1/2 teaspoon salt 1/2 teaspoon agar powder 1 tablespoon granulated sugar 2 cups boiling water Oil for deep fat frying Please prepare your dough in your usual fashion. I prefer to use my bread maker to prepare all of my dough using the "dough" setting, but this can easily be done using a stand mixer or by hand. Simply add all of the ingredients to the bowl, mix well, knead for 4-5 minutes, place in a well oiled bowl, grease all sides, cover with plastic wrap and let rise in a warm, draft free area (such as an oven) for at least one hour. If using a bread maker, add all ingredients to machine according to machine's directions, and proceed as usual. Make the "schmear" filling: In a bowl, combine the cinnamon filling, water and vanilla extract and stir until well combined. Set aside. Turn oven on to proof setting OR turn oven to warm setting (175 to 225 degrees) for five minutes before proofing dough. Turn oven off before putting the rolls in to prevent cooking the rolls. To shape the rolls: Deflate dough gently. On a floured surface (or on parchment paper), roll dough out into a rectangle at about 1/4 inch thickness. Spread the dough with the cinnamon filling all the way to the edges. Roll the dough into a log (length wise), and cut the dough into pieces with a knife or clean dental floss. You should get 9-12 slices from the log. Line a baking sheet with parchment paper and line the rolls onto the sheet, approximately 2 inches apart. Do not cover. Place in warm oven and let rise until double in size, about 30 minutes to one hour. Line a cookie sheet with parchment, and place a baking rack on top. This is where you will drain your donuts after frying, and glaze them. Make the glaze by combining powdered sugar, butter emulsion flavoring and salt in a stainless steel or heat proof bowl. Set aside. In a heat proof measuring cup, add agar powder and granulated sugar. Pour two cups boiling water and stir the mixture together. Microwave the mixture for 1-2 minutes or until it comes to a boil, just to make sure the ingredients are well combined and no grit remains. Add agar water to the powdered sugar 1/2 cup at a time, until glaze has reached desired consistency. If you would like it to be thin, add about 1 cup of water. Thick glaze should work with about 3/4 cups of water. Transfer bowl to a double broiler or place on a griddle with low heat to keep the glaze warm and liquid in consistency while frying your donuts. When rolls are close to finish rising, preheat deep fryer or heat about 5-6 cups of oil (vegetable, canola or peanut) in a heavy pot or skillet. Heat oil to about 375 degrees, and carefully place the donuts inside, being careful not to over crowd the pot. Fry the donuts until they are golden brown, about 30 seconds per side. Remove from pot with a slotted spoon and place on prepared rack. After letting donuts sit for 1-2 minutes, gently dip them in the glaze while the donuts are still hot. You can dip them twice if desired. Let donuts sit for at least 10 minutes to allow the glaze to harden slightly before serving. Enjoy! Helpful links to specialty ingredients used in the recipe are available via Tinyletter subscription.