Baked Red Velvet Donuts with Cream Cheese Glaze

Oh, I’ve been wanting to make these babies for a while now…and finally got around to it.  My food to-do list is starting to look like a letter to Santa Claus.  Anyway, I got around to this recipe after discovering that there’s a donut pan out there so you can actually bake the donuts.  This blew my mind, and I ordered one immediately.

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While mixing this batter, I asked my husband, “I wonder if the batter is supposed to be this thick?” like he might actually know, but I was just thinking out loud…and since this was my first time making any kind of baked donut, the question seemed logical.  I figured to keep going anyway and see how it turned out.  This was actually a recipe that I put together myself based on another baked donut recipe, and just adding the appropriate ingredients to make them red velvet.  So, if any of you try this recipe out and have ideas or suggestions of how to tweak it or make it better, please let me know!!!

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Here they are, all finished and covered in that delicious cream cheese glaze.  Had a little too much fun dunking them in the glaze, that was quite possibly the best part…other than eating them, of course.  That deep red color is beautiful though…

Baked Red Velvet Donuts Recipe:

10 tablespoons butter, softened

1 cup white sugar

3 cups flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon + 1 teaspoon cocoa

1 teaspoon vinegar

2 eggs

1 cup buttermilk

1 tablespoon red food coloring

Preheat oven to 350 degrees.  Cream the butter and sugar until well blended, add eggs.  Continue mixing, then add remaining ingredients and beat well at medium speed.  Dough will be thick.  Spoon into ziplock bag or cake decorating bag.  Spray donut pan with cooking spray that has flour, or grease and flour pan.  Pipe dough into pan, filling about 2/3 of the way full.  Bake for 15 minutes.  Cool completely, then dunk in glaze and let set.

Cream Cheese Glaze Recipe:

1 1/2 cups powdered sugar

3 oz. cream cheese, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla

5-6 tablespoons milk

Using electric mixer, beat the cream cheese and butter until blended.  Add remaining ingredients, adding milk 1 tablespoon at a time until desired consistency.  A donut glaze should be thinner than the typical glaze.

Cinnamon Sugar Crescent Rolls with Cream Cheese Glaze

While my cousin and I were on the phone one day, the topic of crescent rolls came up, and we start talking about how we both loved them.  Then, I started thinking about the honey butter crescent rolls at California Dreaming.  Then, my mouth started to water, and I wanted some crescent rolls.  Even though I wanted to make some the really easy way, the thought of doing something a little different had crossed my mind, so off I went to the grocery store.

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First, we’re loading up on our necessary ingredients for the crescent rolls, and it’s super easy.  Here, we have a can of refrigerated crescent rolls, melted butter, cinnamon/sugar mixture, silicone brush, and a small spoon.  Let’s get started.

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Unroll the crescent roll dough on a work surface, and brush each crescent roll generously with the melted butter.

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Using the spoon, sprinkle the cinnamon and sugar mixture over the melted butter.

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Roll up the crescent rolls, place on baking sheet (I always use my baking stone for best results), brush with more butter, sprinkle with more cinnamon and sugar…and bake.

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While the crescent rolls are still slightly warm, drizzle the cream cheese glaze on top of each roll.

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Enjoy…but be careful.  They’re quite delicious…and also very versatile.  They can be served as breakfast, appetizer, dessert, or just plain old side item.  So many options with such an easy and delicious recipe!

Cinnamon Sugar Crescent Rolls Recipe:

1/4 cup white sugar

1 teaspoon cinnamon

4 tablespoons butter, melted

1 can refrigerated crescent rolls

Preheat oven to 350 degrees.  Unroll crescent dough onto work surface.  Brush melted butter on each roll, then sprinkle cinnamon/sugar mixture on top.  Roll up each crescent roll, then place on baking pan.  Brush tops with more butter, sprinkle with more cinnamon/sugar mixture.  Bake for approximately 10-12 minutes, or until tops are a light golden brown.  When finished baking, remove from pan and drizzle with cream cheese glaze.

Cream Cheese Glaze:

1 1/2 cups powdered sugar

3 oz. cream cheese, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla

2-3 tablespoons milk

Using electric mixer, cream the butter and cream cheese until blended.  Add powdered sugar, vanilla and milk, continue to mix until glaze reaches desired consistency.  Drizzle over crescent rolls.

Strawberry Lemonade Cupcakes and Muffins

On Easter, we celebrated with my husband’s family.  My mother-in-law always has great magazines that I like to thumb through, including Southern Living.  Well, this issue had a section with just strawberry flavored desserts, drinks and other snacks.  Just reading over the recipes made me excited and want to try a bunch of them, so my mother-in-law told me that I could take the magazine home with me to try out the recipes…as long as she was able to be one of my taste-testers.  Deal!  One batch is a cupcake recipe that I threw together, the other is the muffin recipe pulled directly from the Southern Living magazine.

This batch was made specifically as cupcakes.  I used the basic recipe and moved some flavors around to give it the strawberry lemonade flavor.  The icing is mostly cream cheese with a hint of lemonade, then topped off with a strawberry cream cheese glaze.

Cupcake Recipe:

1 box Duncan Hines Strawberry Supreme Cake Mix

1 small box instant lemon pudding

3/4 cup frozen lemonade concentrate, thawed

3/4 cup oil

4 eggs

8 oz. sour cream

Combine all ingredients in bowl and mix well, using electric mixer at medium speed for 3-4 minutes.  Using ice cream scoop, spoon into lined muffin pan.  Bake at 350 degrees for about 23 minutes.  Cool completely, the cover with icing and strawberry glaze.

Icing Recipe:

1 lb powdered sugar

1 stick butter, softened

1/4 cup frozen lemonade concentrate, thawed

1 can Duncan Hines cream cheese icing

Combine all ingredients and beat with electric mixer (I use a standing mixer) on medium speed for about 5 minutes.

*For strawberry glaze: Mix a spoonful of icing with Hershey’s strawberry syrup until a thinner consistency than icing, drizzle on top of iced cupcakes.

Here is the muffin batch.  This is the recipe that was pulled directly from the Southern Living magazine.  I did make a change though…  The original recipe calls for folding in chunks of strawberries, but I pureed the strawberries with the butter, lemon juice and lemon zest for a smooth texture in the batter.  To top it off, sprinkle sugar on the batter before baking.  After they baked and cooled, I added a strawberry cream cheese glaze on top instead of icing.  After all, aren’t muffins just cupcakes without icing?  In this case, they are.  😉

Muffin Recipe:

2 1/2 cups flour

1 cup white sugar

8 oz. sour cream

1/2 cup butter, melted (1 stick)

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

2 large eggs

1 1/2 cups diced fresh strawberries

Preheat  oven to 400 degrees.  Combine flour and sugar in a large bowl, make a well in center of mixture.  Stir together sour cream and next four ingredients;  add to flour mixture, stirring just until dry ingredients are moistened.  Gently fold strawberries into batter.  Spoon batter into lightly greased 12 cup muffin pans, filling three-fourths full.  Sprinkle 1/4 cup sugar over batter.  Bake for 16-18 minutes or until golden brown and a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 1 minute, remove from pans to wire rack and cool ten minutes.

Like strawberry and other fruity flavors?  Try these!

Strawberry Amaretto Milkshake

Fruit Smoothie Cupcakes

Chocolate Covered Strawberry Cupcakes

Strawberry Cake

Chocolate Covered Strawberries

Mai Tai Cupcakes

Sour Apple Cupcakes