1/2 cup International Delight Cold Stone Creamery Churro Caramel
1/2 cup reduced fat milk
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup powdered sugar
1/3 cup International Delight Cold Stone Creamery Churro Caramel
1/2 cup brown sugar
1/4 cup butter
1/2 cup white sugar
1 tablespoon cinnamon
Preheat oven to 350F. Use melted butter or baking spray to coat a mini doughnut baking pan.
In large mixing bowl, combine flour, sugar, cinnamon, baking powder and baking soda. Make a well in center of dry ingredients.
In a smaller bowl, beat eggs. Add milk, creamer, and melted butter. Whisk together and pour into well of dry ingredients. Combine with a wooden spoon.
Snip end of a piping bag and fill about 2/3 with doughnut mix. Pipe mix into doughnut pan. Bake for approximately 12 minutes.
While doughnuts are baking, prepare icing. In a small bowl combine white sugar and cinnamon. Set aside. In a small saucepan on stove, melt butter with brown sugar, stirring continuously until completely blended and melted. Add creamer and bring to a boil. Remove from stove and whisk in powdered sugar. Set aside to cool. Once cooled, dip top of each doughnut into glaze and turn onto a wire rack. Sprinkle with cinnamon sugar.