Yes — deep fried cinnamon rolls are a real, messy, glorious thing: tender cinnamon-swirled dough wrapped in a light beer batter, fried until golden, then drenched in a glossy vanilla glaze. Think state-fair decadence meets cozy weekend breakfast.
These battered and glazed cinnamon rolls are an over-the-top riff on the classic spiral. I use store-bought rolls for speed, a crisping combo of flour and cornstarch in the batter, and a quick vanilla glaze that soaks into the warm spiral. The result is crunchy, pillowy, gooey, and wildly photogenic — perfect for a carnival mood or an indulgent brunch experiment.
Ingredients
- 8 large store-bought cinnamon rolls (thawed if frozen; the big canned kind work great)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crisp)
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 large egg
- 1 cup beer (lager) or club soda for a non-alcoholic option
- Vegetable oil or canola oil for frying (about 4 cups, depending on pot size)
- 1 cup powdered sugar
- 22 tbsp whole milk (plus more to thin)
- 1 tsp pure vanilla extract
- Optional: pinch ground cinnamon for the glaze; powdered sugar for dusting
Instructions
- Prep the rolls: Remove the cinnamon rolls from their packaging and gently press each one flat with your palm until its about 1/2 thick. This helps them cook through in the middle. If your rolls are huge, split each roll in half horizontally to make 12 smaller fritters.
- Make the batter: In a bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, beat the egg with the beer (or club soda) until smooth. Pour the wet into the dry and whisk until a thick, lump-free batter formsit should be similar to pancake batter. If its too thick, add a splash more beer or soda.
- Heat the oil: Pour oil into a heavy pot or deep fryer to a depth of 23 inches. Heat to 350F (175C). Use a candy/thermometer if you have oneconsistent oil temperature is the difference between squeaky-greasy and perfectly crisp.
- Batter and fry: Working in small batches (23 at a time), dip each flattened roll into the batter, letting excess drip back into the bowl. Gently lower into the hot oil using a slotted spoon or spider. Fry 2 minutes per side, turning once, until deeply golden and puffed. If the outsides brown too fast, lower the heat to 325F and finish slowlythis keeps the center from being doughy.
- Drain and rest: Remove fritters to a wire rack set over paper towels. Let cool 1 minutes so the glaze clings but the inside stays warm and gooey.
- Make the glaze: Whisk powdered sugar, milk, and vanilla until glossy and pourable. If you want a tangy twist, swap 2 tbsp milk for 1 tbsp cream cheese (softened) and whisk until smooth.
- Glaze and serve: Spoon or drizzle the glaze over the warm fried rolls. Dust with powdered sugar and serve immediately. These are best eaten hot.They keep for a day at room temp but lose their magic as they cool.
Tips & Notes
– Use a thermometer. Beginners: oil around 350F is your sweet spot. Too hot and the outside burns; too cool and the rolls soak oil.
– Batter texture matters. Cornstarch helps the crust shatter and crisp; club soda or beer keeps it light and airy. For a sweeter batter, add 1 tsp cinnamon to the dry mix.
– Dont overcrowd the pot. Frying in small batches keeps oil temperature steady and fritters evenly browned.
– Make-ahead hack: Keep unglazed fried rolls on a wire rack in a low oven (200F) for 10 minutes to stay warm while you finish frying the batch.
Want a lighter shortcut? Try my Cinnamon Roll Waffles (the waffle iron hack) for crispy edges without the fryer. If the idea of cinnamon rolls makes your throat clench with longing, read Why Am I Craving Cinnamon Rolls? and that time I wrote about the spiritual meaning of this spiral because yes, food is feelings.
Weird fact: State fairs are the original laboratories of outrageous food. I like to think of battered cinnamon rolls as the carnivals love letter to breakfasta handheld spiral of pure, sticky rebellion.