This recipe makes 6 doughnuts and 10 doughnut holes. Doughnuts are best to be eaten the day of baking. But can be covered and refrigerated over night until the next day. Then allow to come to room temperature before eating the rest.
Ingredients
Doughnuts:
1 (17.3 oz) package of puff pastry sheets
1 tablespoon cinnamon
1 tablespoon granulated sugar
1 egg white, beaten
Icing:
4 ounces cream cheese, room temperature
1 tablespoon cinnamon
1/2 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cups powdered sugar
Instructions
Unwrap the frozen pastry sheets and cover with plastic wrap to thaw at room temperature. (takes about 40 minutes.)
Preheat oven to 375 degrees.
Mix together 1 tablespoon of sugar and 1 tablespoon of cinnamon, set aside.
When thawed, keep sheets folded and cut with a 3" round cutter. And a smaller cutter to cut the middles out. (May have to dip the cutters into a little flour to prevent sticking.)
Brush the tops with the beaten egg white.
Sprinkle the tops of pastry with the cinnamon and sugar mixture.
Bake doughnuts and doughnut holes for 25 minutes. Then allow to cool.
Icing:
Whisk together cream cheese, cinnamon, heavy whipping cream, and vanilla with a stand or hand mixer. Add the powdered sugar and mix until combined.
Put the icing into a pastry bag (or a baggie that is snipped at one corner). Pipe the icing around the tops of the doughnuts and doughnut holes.
Enjoy!
Notes
The Cinnamon Cream Cheese Icing is at a medium to thin consistency. If you choose to have the icing thicker, add 1/4 and up to 1/2 cup.
Recipe by Simply Gloria at https://simplygloria.com/cinnamon-cream-cheese-pastry-doughnuts/