Salted Caramel Cream Cheese Filled Cinnamon and Sugar Donuts

I’m so sorry, from the bottom of my heart to have teased you all with these a few weeks back on Instagram. But they are here now! Salted Caramel Cream Cheese Filled Cinnamon and Sugar Donuts are everything. EV-A-RY-THING. It’s time to get out your calculators and figure out how you can add this into your caloric budget because all I have to say is, WORTH IT.

Let’s face the facts, these donuts are kind of perfect. They aren’t fussy and they aren’t that flawless looking donut you see in the grocery store. They are the wobbly, uneven, overflowing donut that you have to rush to lick the inside before it falls to the ground, perfection. The sort of donut that has you tasting the sides of your mouth because of that perfect sugar/cinnamon situation. Your mouth will look like the rim of a fruity drink. That’s what we are going for here.

This yeasty dough is so simple to whip together and it is all you need. I was working for the real donut taste with half the work. And we aren’t baking these things, guys. It’s a real donut and that means it really needs to be fried in a big cast iron pot of canola oil. Get ready to smell like a diner because that deep fry smell won’t leave you anytime soon. But did I mention, WORTH IT!?

For the filling, Instead of laboring over a bavarian cream, I went with a very quick/easy/decadent option. 3 ingredients, are you ready?

Salted caramel… Yes, that’s in the title.

Cream cheese… Sure, again, in the title.

Marshmallow cream… Oh my LAWD, yes I did!

That trio just gives me all the good feelings that this crazy world has to offer. Go ahead world, try to bring me down after this excellence. Okay, just kidding, no more bad news!!! I can’t take it!!!

Enjoy these last few weeks of silence before the bustle of holly comes creeping in behind you. Relax into making donuts before we all fill our Googles with “How long does it take to defrost a turkey?” or “Can you over mash potatoes?” You guys, it’s still October — glorious, calm, beautiful October. You still have time on the weekends to make your family breakfast. There is still money in the account to pay bills and all that fun stuff.

I know that I’m going to enjoy it! I’ve decided to take this weekend OFF from the blog. I’m going to hang out with Daniel and, get this, I’m going to watch TV. I’m going to do all the things that fancy me. And oddly enough that will probably be cooking BUT! I’m not going to do it for any other reason but to just “be.” I’m going to make a plate of food without trying to make it look balanced with herbs, and I’m not even going to worry about lighting because I’m not taking a single PICTURE!

Today happens to mark the year anniversary of my diagnosis. It’s been a challenging year to say the least, and I’m going to celebrate the only way I know how: by staying in pajamas and chilling by the fire place at home. I’ll also go out and eat some cake more than likely, but there will be a lot of lounging. Oh lounging, one of my favorite pasttimes.

Salted Caramel Cream Cheese Filled Cinnamon and Sugar Donuts

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

These Salted Caramel Cream Cheese Filled Cinnamon are kind of perfect. Make room on your caloric budget for this kind of gooey indulgence. 

• Author: Karlee Flores
• Prep Time: 2 hours
• Cook Time: 4 minutes
• Total Time: 2 hours 4 minutes
• Yield: 24 servings

Ingredients

|| Dough ||

1/4 cup vegetable oil

1 1/4 cups milk

2 tablespoons sugar

2 1/2 teaspoons active dry yeast

1 teaspoon salt

1 egg

4 cups all purpose flour

|| Filling ||

1 stick cream cheese

1 cup salted caramel

1 tub marshmallow cream

|| Frying ||

1 quart canola oil

2 cups sugar

2 tablespoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

|| Dough || Warm the vegetable oil, milk, and sugar over the stove until just above room temperature (no higher than 100 degrees). Sprinkle in yeast and let sit until foamy, about 10 minutes. 

In a large bowl mix the salt and egg. Pour the yeast mixture in and mix. Add 2 cups of the flour and mix until smooth. Add the rest of the dough and continue to mix until a ball forms.

Cover and leave in a dry place for 1 hour.

Start to warm a deep fryer or a dutch oven with canola oil to 365-370 degrees. You will want the oil to come up about 3 inches.

Sprinkle a clean surface with flour and knead the risen dough for about 3 minutes. Roll the dough out 1/4 inch thick and cut out with a 2-inch biscuit cutter or the mouth of a wide drinking glass. Set on a baking sheet and cover. Let set for about 7-10 minutes before frying. Leave the scraps to roll out again after the first batch is fried.

|| Frying || Mix sugar and cinnamon in a small casserole dish and set next to the deep fryer.

Submerge the donuts in the heated oil about 1-2 minutes on each side. Remove from the oil and put them directly into the cinnamon and sugar. Toss around and make sure they are coated before placing them on a cooling rack.

Repeat with second half of the dough.

Let the donuts cool before stuffing.

|| Filling || Whip room temperature cream cheese, salted caramel sauce, and marshmallow cream together until light, fluffy, and smooth. Place in a pastry bag with a filler tip and fill donuts with about 1/4 cup of filling each.

Keywords: cinnamon, cream filled, donuts, doughnuts, salted caramel