• Stonewall Kitchen Cinnamon Sugar Doughnut Mix
• 1/3 cup melted butter
• 1 egg
• 1/2 cup half & half, plus more for glaze
• 2 tablespoons cocoa powder
• 1 tablespoon Red Velvet Emulsion
• 1 cup powdered sugar
• 1 teaspoon Cream Cheese Emulsion
• White sprinkles
• Non-stick spray

Printable Recipe 1. Pre-heat your oven to 400ºF. 2. To a medium sized microwave-proof bowl, add 1/3 cup of butter & melt. 3. Once melted, add your egg & and a 1/2 cup of half & half. Use a whisk to combine. 4. Pour this wet mixture on top of the Stonewall Kitchen Cinnamon Sugar Doughnut Mix dry ingredients & stir until just combined-- do not overmix! 5. Add 2 tablespoons of cocoa powder and 1 tablespoons of Red Velvet Emulsion & stir until just combined. Add 1 tablespoon of half & half if batter is too thick. 6. Transfer the batter to a large pastry bag. 7. Spray a mini & regular sized donut pan with nonstick spray. 8. Pipe a ring of batter in each cavity of the donut pan & use an angled spatula to smooth the batter. 9. Bake the mini donuts for 5-7 minutes and the regular-sized donuts for 8-12 minutes 10. Remove donuts from oven & allow them to cool for 5 minutes. Place donuts in the freezer for 20 minutes which will allow them to be removed more easily. 11. Remove the donuts from the pan & place them on a cooling rack on top of a parchment lined half sheet pan. 12. To make the glaze: Place 1 cup of powdered sugar in a bowl & add 1 teaspoon of Cream Cheese Emulsion and 2-3 tablespoons of half & half - mix. 13. If the glaze mixture is dry & crumbly, add 1-2 more teaspoons of half & half. The glaze should be thick & flowy. 14. Transfer the glaze mixture to a tipless bag & pipe onto each donut so that it flows down the sides. 15. Immediately add white sprinkles to each donut before it forms a crust.