Cinnamon Rolls & Doughnut Holes

My sister Erin had a baby girl, Jane, about 2 months ago. Her girlfriends threw her a Sip and See party for her and Jane. I thought I would have some fun with it and make pink cinnamon rolls and doughnut holes. I am NOT a baker, so these recipes are super simple. The best part about the cinnamon rolls, there is no yeast you have to worry about. So here it is, yeast free cinnamon rolls and doughnut holes!

Cinnamon Rolls

Ingredients

For the Filling

• 1/2 cup brown sugar
• 1/3 cup sugar
• 3 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 2 tablespoons butter, softened 
• 1/2 teaspoon vanilla
• 3/4 cup pecans, chopped (optional)

For the Dough

• 2 3/4 cup flour
• 2 tablspoons sugar
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 cup buttermilk
• 4 tablespoons butter, melted
• 2 tabelspoons butter, softened

For the Frosting

• 3 tablespoon butter, softened
• 3 oz cream cheese
• 1 cup powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 2-3 drops red food coloring

Directions

- Preheat oven to 425. Use about 1 Tbs melted butter to grease the bottom of a 9 inch cake pan. Set aide.

- For the filling, in a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add in vanilla and cut in butter with a fork or your hands until well combined. Add the pecans if using and set aside. 

-In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add ¼ cup other milk and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. If you need to use a little more flour go ahead and do so at this time. 

- Lightly flour a clean work surface. Use hands to press dough into a 12x10 inch rectangle. Brush 2 Tbs softened butter onto the entire surface of the dough. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and cut off the excess, about ½ inch. Cut the dough into 10 equal sections.

- Place one roll in the middle of the buttered cake pan and then place the remaining  rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown

- For the frosting, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, milk, and the food coloring. Mix until well combined. At this time you can add more color if you want a brighter frosting.  When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately. Enjoy

Doughnut Holes

Ingredients

For the Glaze

• 1 1/2 cup powder sugar
• 3 tablespoons milk
• 2 teaspoons vanilla extract
• sprinkles

For the Doughnut Holes

• 5 cups Vegetable oil, for frying
• 1 cup milk
• 1 egg
• 2 cups flour
• 2 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, melted

Directions

- Sift the powder sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. Set the glaze aside.

- Add the vegetable oil to a large, heavy bottomed pot. (There should be at least 2 inches of oil in the pot.) Attach the deef fry thermometer to the pot and begin heating the oil over medium heat to 350 degrees. Line a baking sheet with paper towels.

- In a small bowl, whisk together the milk and egg. In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

- Once the oil has reached 350 degrees, use a small ice cream scoop and drop about 1 tablespoon of dough into the oil. Fry the doughnut holes, flipping them in the oil for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the holes to the paper towel lined baking sheet. 

- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, drip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Sprinkle with some sprinkles.