Glazed Cranberry Orange Donuts

Bake a batch of super soft, tangy-sweet donuts with fresh cranberries and orange zest! These treats are an easy choice for your holiday breakfast or brunch table.

Hands down, is there any better holiday breakfast than a batch of gorgeously golden, gooey donuts? In my home, nothing better exists on a chilly morning than tucking in to a pile of these fluffy, freshly iced treats. These donuts encompass the perfect mix of belly filling goodness and zesty, wake-me-up flavor from the tangy cranberries and vibrant orange zest. So irresistible with a cup of hot coffee!

This time of year, I go cranberry-crazy. Call it the New England girl in me coming out, but I simply can’t get enough of those little crimson berries. I stir them into sausage stuffing, I simmer them into a sauce, I even decorate my house with them. However, their tangy flavor truly shines best in a sweet dessert or breakfast treat.

When it comes to breakfast, I like to keep my cooking quick and easy. Using the Pillsbury Cranberry Quick Bread & Muffin Mix, I can do just that! Not only does this mix make mouthwatering quick breads and super moist muffins, but you can also bake a batch of these delicious donut treats. This dry mix is chock full of cranberries and fresh orange peel, and results in deliciously fluffy breads, muffins and donuts.

Simply combine your dry mix with eggs, oil, water and a bit of orange zest. Whip it all together, fill your donut pan, and pop it in the oven for 10 minutes. Let your donuts cool, then dip them into a creamy orange-scented glaze. Set them on a wire rack to let the glaze harden slightly, then dig in to these decadent breakfast treats!

You will absolutely love these donuts for holiday guests, or lazy weekend mornings in. If you try them, please let me know how you like them!

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Print Recipe

Glazed Cranberry Orange Donuts

Yield: Makes 12 donuts

Ingredients:

For the donuts:
Nonstick cooking spray
1 (15.6 oz.) package Pillsbury™ Cranberry Quick Bread & Muffin Mix
2 large eggs
1/3 cup vegetable or canola oil
1/2 cup water
2 Tablespoons orange zest (from about 2 navel oranges)

For the glaze:
1 cup powdered sugar
1 teaspoon milk
1/2 teaspoon orange extract (or other flavored extract)

Directions:

For the donuts:
Nonstick cooking spray
1 (15.6 oz.) package Pillsbury™ Cranberry Quick Bread & Muffin Mix
2 large eggs
1/3 cup vegetable or canola oil
1/2 cup water
2 Tablespoons orange zest (from about 2 navel oranges)

For the glaze:
1 cup powdered sugar
1 teaspoon milk
1/2 teaspoon orange extract (or other flavored extract)

For the donuts:
Preheat oven to 350 degrees F. Spray 6-cup standard size donut pan with nonstick cooking spray. Set aside.

In a large bowl, with an electric mixer, beat quick bread mix, eggs, oil, water and zest on medium speed until well blended, about 2 minutes. Pour batter into cups of prepared donut pan, filling 3/4 full.

Bake 10 minutes, or until donuts spring back slightly when touched. Cool in pan for 10 minutes. Remove from pan and cool completely before adding glaze.

For the glaze:
In a medium bowl, whisk powdered sugar, milk and extract until smooth. If you desire a thinner glaze, add additional milk in 1/2-teaspoon increments to reach desired consistency.

Invert tops of cooled donuts into glaze. Place on a wire rack to set.

Enjoy!