Delicious Dunkers are the ultimate treat for anyone with a sweet tooth and a love for playful, fun desserts. These soft, pillowy breadsticks are somewhere between a cinnamon roll and a donut, baked until golden and coated in cinnamon sugar while still warm. But the real magic happens when you dip them into the accompanying sweet vanilla frosting that’s creamy, smooth, and perfectly balanced. They’re incredibly fun to eat, making them a hit with kids and adults alike. The texture is tender and slightly chewy, with a hint of sweetness baked right into the dough, then amplified by the cinnamon sugar coating. Whether you’re making these for a special breakfast, an after-school snack, a party dessert table, or just because you’re craving something sweet and satisfying, these dunkers deliver pure joy in every bite. They’re best served warm, fresh from the oven, when the frosting melts slightly as you dip.
Serving Quantity: Makes 16 to 18 dunkers
Cooking Time: 2 hours and 15 minutes (including 1 hour and 30 minutes rising time, 15 minutes prep time, and 30 minutes baking time)
1. Ingredients for Dunkers
- Three and one-half cups all-purpose flour, plus more for dusting
- One-quarter cup granulated sugar
- One package active dry yeast (2 and one-quarter teaspoons)
- One cup whole milk, warmed to 110 degrees
- One-quarter cup unsalted butter, melted
- One large egg
- One teaspoon vanilla extract
- Three-quarters teaspoon salt
- Half cup granulated sugar (for coating)
- Two tablespoons ground cinnamon (for coating)
- Four tablespoons unsalted butter, melted (for brushing)
2. Ingredients for Vanilla Frosting
- Two cups powdered sugar
- Three tablespoons unsalted butter, softened
- Two tablespoons whole milk
- One teaspoon vanilla extract
- Pinch of salt
3. Activate the Yeast
In a small bowl, combine the warmed milk with the yeast and a pinch of the sugar. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy and bubbly on top. This proves that your yeast is alive and active. If it doesn’t foam, your yeast might be dead or your milk was too hot or too cold. The milk temperature is crucial, so use a thermometer if you have one. The mixture should smell yeasty and look creamy when ready.
4. Mix the Dough
In a large mixing bowl or the bowl of a stand mixer, combine three cups of the flour, the quarter cup of sugar, and the salt. Make a well in the center and pour in the activated yeast mixture, melted butter, egg, and vanilla extract. Use a wooden spoon or the dough hook attachment to mix everything together. The dough will be shaggy at first. Gradually add the remaining half cup of flour a little at a time until the dough comes together. You might not need all the flour, or you might need a tablespoon or two more depending on humidity.
5. Knead the Dough
Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes, or use a stand mixer with the dough hook for 5 to 6 minutes on medium speed. The dough should become smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, add a tiny bit more flour. When you poke the dough, it should spring back slowly. Kneading develops the gluten, which gives the dunkers their soft, chewy texture.
6. First Rise
Shape the dough into a ball and place it in a large bowl that’s been lightly greased with oil or butter. Turn the dough to coat it all over with the grease. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for about 1 hour to 1 hour and 15 minutes, or until it doubles in size. A good spot is inside your oven with just the light on, or on top of the refrigerator. The dough should look puffy and when you press it with your finger, the indentation should remain.
7. Prepare Your Pans
While the dough is rising, prepare two large baking sheets by lining them with parchment paper or silicone baking mats. You can also grease them lightly with butter or cooking spray. Set them aside. Also prepare your cinnamon sugar coating by mixing the half cup of sugar with the cinnamon in a shallow bowl or plate. Melt the four tablespoons of butter for brushing and set it aside in a small bowl.
8. Shape the Dunkers
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about 12 by 16 inches and roughly half an inch thick. Use a sharp knife or pizza cutter to cut the dough into strips about 1 inch wide and 6 inches long. You should get 16 to 18 strips. If your strips aren’t perfectly uniform, that’s totally fine and adds to their homemade charm.
9. Twist and Arrange
Take each strip and gently twist it a few times, creating a spiral effect. This isn’t necessary but it makes them look more interesting and creates more surface area for the cinnamon sugar to stick to. Place the twisted strips on your prepared baking sheets, spacing them about 2 inches apart because they’ll expand during the second rise and baking. Don’t crowd them or they’ll bake into each other.
10. Second Rise
Cover the shaped dunkers loosely with plastic wrap or a clean kitchen towel. Let them rise again for about 20 to 30 minutes until they’re puffy and have expanded noticeably. They won’t quite double but should look visibly larger and feel light when you touch them gently. While they’re rising, heat your oven to 375 degrees. This second rise ensures your dunkers will be light and fluffy instead of dense.
11. Bake the Dunkers
Once the dunkers have risen and your oven is preheated, place the baking sheets in the oven. Bake for 12 to 15 minutes, or until the dunkers are golden brown on top and bottom. They should sound slightly hollow when you tap them. Don’t overbake or they’ll be dry. The dunkers will continue to firm up slightly as they cool, so it’s better to slightly underbake than overbake them.
12. Coat with Cinnamon Sugar
As soon as the dunkers come out of the oven, while they’re still hot, brush each one generously with the melted butter using a pastry brush. Work quickly because the butter needs to soak in while they’re warm. Immediately roll or dredge each buttered dunker in the cinnamon sugar mixture, coating all sides. The butter acts as glue, helping the cinnamon sugar stick to every surface. Place the coated dunkers on a wire rack or serving platter.
13. Make the Vanilla Frosting
While the dunkers are cooling slightly, make the frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the powdered sugar gradually, beating on low speed to prevent a sugar cloud. Add the milk, vanilla extract, and salt. Beat on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and completely smooth. The frosting should be thick but still dippable. If it’s too thick, add a bit more milk a teaspoon at a time. If too thin, add more powdered sugar.
14. Serve and Enjoy
Transfer the frosting to small bowls for dipping, giving each person their own bowl or sharing family-style. Serve the dunkers while they’re still slightly warm for the best experience. The combination of warm, cinnamon-sugar coated dunkers with cool, creamy frosting is absolutely heavenly. These are meant to be fun and messy, so embrace it. Dip generously and enjoy every sweet, satisfying bite.
15. Nutrition Information Per Dunker (with frosting)
- Calories: 265
- Total fat: 9 grams
- Saturated fat: 5 grams
- Cholesterol: 35 milligrams
- Sodium: 125 milligrams
- Total carbohydrates: 43 grams
- Dietary fiber: 1 gram
- Sugars: 24 grams
- Protein: 4 grams
16. Helpful Tips for Perfect Delicious Dunkers
- Make sure your milk is the right temperature for activating yeast, between 105 and 115 degrees for best results.
- Don’t skip either rise time as both are essential for achieving that soft, fluffy texture.
- Brush the dunkers with butter immediately after baking while they’re hot so it soaks in properly.
- Coat in cinnamon sugar while still warm and buttered for maximum sticking and flavor.
- These are best eaten the same day they’re made, but you can store them in an airtight container for up to 2 days.
- Reheat dunkers in the microwave for 10 to 15 seconds to restore their soft, warm texture.
- Freeze unbaked shaped dunkers on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Bake frozen dunkers directly from the freezer, adding 3 to 5 minutes to the baking time.
- Try different frosting flavors like chocolate, cream cheese, maple, or strawberry for variety.
- Make mini dunkers by cutting the dough into smaller strips for bite-sized treats perfect for parties.
