With the help of frozen yeast rolls, these Easy Pumpkin Creme Donuts are so simple, you’ll be making them every weekend this fall!
This post is sponsored by Rhodes Bread. All thoughts and opinions are my own
I know what you’re thinking. “Easy donuts, yeah right.” Hear me out. No mixing. No kneading. No rolling. Sound too good to be true? It’s true! Keep reading to find out how!
The trick to the easiest donuts you can make is to use Rhodes Bake-N-Serv® Yeast Dinner Rolls. Did I just blow your mind? They’re perfectly portioned and ready for you to use straight from the freezing. No messing with yeast or anything. I’m seriously never making donuts the same way again. You’ll need to set aside some time to allow them to rise, but other than that, this recipe takes so little time, you’ll be astonished. They’re tossed in cinnamon-sugar and filled with the most perfect pumpkin pudding ever. Have leftover filling? We’ll call that a snack for the chef 😉
My family has had one go-to brand for rolls for many years, Rhodes Bake-N-Serv®. I know you’ve seen that orange bag in the freezer aisle of your grocery store a thousand times and thought about picking it up on many occasions. Now’s the time to see what you’ve been missing! You have enough to do when it comes to the holiday season. The last thing you want to do is slave over the kitchen counter kneading the dough and making equally sized rolls. The same goes for donuts! With Rhodes, you get the convenience of store-bought rolls with the homemade flavor you want on those special occasions. I love that Rhodes is a family business that’s dedicated to creating quality products. Not only do I adore the Thaw, Rise & Bake! Dinner Rolls that I used for today’s recipe, I’m obsessed with the Warm-N-Serve Artisan French Rolls, which I used for meatball sliders the other day, and the Anytime!® Cinnamon Rolls, which are perfect for brunch when you have company for the holidays!
Check out their store locator to see where you can purchase Rhodes products near you!
Check my post for Easy Brunch Tips with a recipe for Bourbon Brown Sugar Bacon to go alongside!
- 12 Rhodes Yeast Rolls, thawed, but still cold
- vegetable oil, for frying
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 cup whole milk
- ½ cup light brown sugar
- 2 tablespoons cornstarch
- 1 egg, lightly beaten
- ⅔ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Begin by placing your balls of dough out on a greased surface to thaw.
- Let your dough rise until it has doubled in size, about 5 hours. Be sure to space your dough out far enough that when they rise, they don't touch.
- Heat your fry oil over medium heat until shimmering. You want the oil to be about 350ºF. Fry your donuts for about 30 seconds to a minute on each side until golden brown. Adjust your heat as necessary between batches.
- Place your donuts on a paper towel to drain and cool.
- In a bowl, combine the cinnamon and sugar. Coat each donut with cinnamon and sugar once cooled.
- Place the milk, sugar, and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once the mixture has thickened, quickly whisk ⅓ cup of the mixture into the lightly beaten egg, then whisk the mixture back into the saucepan. Lower heat to low and cook for 2 to 3 minutes until the mixture is thick enough to coat the back of a spoon. Remove the mixture from the heat and stir in the remaining ingredients.
- Place mixture over an ice bath and allow filling to cool completely about 1 hour. Refrigerate until ready to use.
- When you're ready to fill your donuts, carefully use a paring knife to make a small slit in the donut. Scoop the filling into a piping bag fitting with a small piping tip. Insert the piping tip into the slit and fill with about 1 tablespoon of filling. Repeat until all doughnuts have been filled.
- Serve immediately.