Rolo Mini Donut

Rolo® Mini Donut

Hello dear readers!

How are you? Are you excited about fall? Are you already making stews, soups, recipes with pumpkin and squash? I think fall is the best season to cook and bake. It just feels so comforting to smell these dishes.

But these donuts can be made any time (well, you may want to do an exception for heatwaves since you need your oven!).
Rolo® Mini Donut


I think the next picture speak for itself and shows how donuts + chocolate + caramel + Rolos looks and taste good together. Enjoy!

Rolo® Mini Donut


Rolo® Mini Donut
Yield: 36 mini donuts


  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • ½ teaspoon espresso powder
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup Mini Rolos (about 20), coarsely chopped + more for garnish
  • 10 caramels, melted (optional)


  • 4 tablespoons butter
  • 3 tablespoons whole milk
  • 1 tablespoon golden syrup
  • 1 tablespoon cocoa
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup powdered sugar

For the donuts:

  1. Grease mini donut pan and preheat oven to 350 °F.
  2. Sift together flour, cocoa, espresso powder and baking powder.
  3. Whisk together the egg, sugar, whole milk, oil and vanilla. Whisk until combined.
  4. Gently whisk in the flour mixture making sure to remove all lumps. Add the chopped rolos.
  5. With a spoon, fill each donut form half full.
  6. Bake for 8 minutes or until a toothpick comes out clean. Transfer donuts to a cooling rack and let cool.

For the icing:

  1. Melt butter in a saucepan.
  2. Add chocolate, milk, golden syrup and cocoa. Stir until melted and combined.
  3. Remove from heat and sift in powdered sugar. Whisk until combined.
  4. Dip the top of each donut into the icing and transfer back to the wire rack. Drizzled with melted caramel and sprinkle with chopped Rolos.

Rolo® Mini Donut