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!

raspberry thumbprint donuts on a white plate with glaze

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.

Anyway.

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).

white platter with raspberry thumbprint donuts on it

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.

Tools you’ll need

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Dinner Roll Dough – I use Rhodes dinner rolls. You can find them in the freezer section of most markets. I’m sure any brand will do, but I like Rhodes. You’ll need to thaw them per the bag instructions before getting started.
  • Raspberry Jam – Jam is made with mashed fruit so it’s more substantial than a jelly which is made with strained fruit juice. Preserves, which have even larger pieces of fruit, also works well.
  • Powdered Sugar – Sometimes called confectioners’ sugar or icing sugar, powdered sugar is just white sugar that has been processed into a powder.
  • Butter – Unsalted butter. No need to bring it to room temperature because you’ll melt it first.
  • Vanilla Extract – For the best flavor, use a pure vanilla extract instead of imitation if you can.
  • Milk – I use 2% because that’s what we keep on hand.
collage of little girl making raspberry thumbprint donuts

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.

Want a similar chocolate option? Try my chocolate chip cream cheese danishes!

Two ingredients Raspberry Thumbprint Donuts are the perfect breakfast treat. Great to make with your kids! | Persnickety Plates

Need more sweet brunch recipes? Try these:

Raspberry Cream Cheese Crumb Cake
Lemon Bundt Cake
Cinnamon Sugar Donuts
Orange Banana Bundt Cake
Raspberry Cream Cheese Coffee Cake

raspberry thumbprint donuts on a white plate with glaze
4.73 from 29 votes

Raspberry Thumbprint Donuts

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Rise Time 2 hours
Total Time: 2 hours 30 minutes
Raspberry Thumbprint Donuts have only two main ingredients, plus some glaze, so they’re perfect for a quick breakfast treat.

Ingredients
 

  • 6 large Rhodes dinner rolls thawed
  • 3 Tablespoons raspberry jam
  • ½ cup powdered sugar
  • ½ tbsp unsalted butter melted
  • ¼ tsp vanilla extract
  • 2 Tablespoons milk I use 2%

Instructions

  • 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 or parchment paper 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° F 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, melted 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. 

Notes

Stove leftovers covered at room temperature for up to 3 days. They warm up well with just a few seconds in the microwave.
Use your favorite flavor of jam! 

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 239mg | Potassium: 64mg | Fiber: 2g | Sugar: 16g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

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.

Did you make this recipe?

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4.73 from 29 votes (27 ratings without comment)

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13 Comments

  1. Hi,

    I love the sound and looks of these, is there a way to make it using cream cheese with the raspberries?

    Regards,

    Judy

  2. Do you think I could cook them without the raspberry jam on top or indenation and fill them with the raspberry jam when done cooking and then frost?