Cream-Filled Brioche Donuts

These gluten-free cream-filled donuts are a delightful treat featuring Brioche-Style Sweet Rolls, a rich cream filling, and coated in cinnamon sugar.

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a shallow dish, combine the granulated sugar and ground cinnamon. Set aside.
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Whip the mixture using an electric mixer on high speed until stiff peaks form.
Transfer the cream filling to a piping bag fitted with a small round tip or a Ziploc bag with a corner snipped off. Set aside.
Take each Brioche-Style Sweet Roll and use a sharp knife to make a small incision in the side, creating a pocket for the cream filling.
Carefully pipe the cream filling into each sweet roll, ensuring they are evenly filled.
Dip each cream-filled sweet roll into the melted butter, making sure to coat it completely.
Immediately roll the butter-coated sweet roll in the cinnamon-sugar mixture, ensuring an even coating.
Place the coated sweet rolls on the baking sheet.
Bake in the preheated oven for about 12-15 minutes or until they are golden brown.
Allow the donuts to cool slightly before serving. They can be enjoyed warm or at room temperature.