Raspberry Thumbprint Donuts have only two main ingredients, plus some glaze, so they’re perfect for a quick breakfast treat. If you like thumbprint cookies, you’ll love them in donut form!
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Raspberry Thumbprint Donuts
Apparently “thumbprint” is a hard word for me to type. I’ve typed it wrong about 37 times while writing this post up. The b & p get me.
As I’ve mentioned before, Julia loves helping me in the kitchen. My dad built her a helper stool so she can stand right up to the counter with me (see us in action) and she’s constantly asking to help.
Even if I’m just slicing an apple, she wants in on the action. She was a whiz at making pesto for the cavatappi we made a couple weeks ago but I like to think of easy recipes she can help with (without causing me too much stress).
These Raspberry Thumbprint Donuts fit the bill. She was great at using her thumb and a tablespoon to make the well for the jam. They’re only two main ingredients, plus the glaze, so they’re perfect for little hands that want to help.
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They’re also perfect if you’re in a time crunch but want to make something impressive, you just need to allow time for the dough to thaw and rise.
Use whichever type of jam is your favorite. You could make a combo plate and let people pick. That would be pretty.
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Raspberry Thumbprint Donuts
- 6 large Rhodes dinner rolls thawed
- 3 Tablespoons raspberry jam
- ½ cup powdered sugar
- ½ tbsp butter
- ¼ tsp vanilla extract
- 2 Tablespoons milk
- Remove 6 Rhodes Dinner Rolls from the freezer and leave them covered in the fridge overnight or on the counter for two hours until thawed but still cold.
- Line a cookie sheet with foil and lightly spray with non-stick spray. Flatten each roll into a circle and place them on the cookie sheet. Lightly spray a piece of plastic wrap with no-stick spray and loosely cover the rolls. Let them rise for about two hours or until they double in size.
- Preheat your oven to 350 degrees and remove the plastic wrap from the rolls.
- Use the back of a tablespoon (or your thumb!) to make a well in the center of each roll.
- Fill each with a ½ Tablespoon of jam.
- Bake for 20 minutes.
- While they are baking, in a small bowl, add the powdered sugar, butter, vanilla, and milk, and whisk together.
- Carefully remove the baked donuts and brush them with the glaze while still warm.
- Once they have cooled, drizzle the remaining glaze over the tops.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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