RumChata Bacon Donuts

Rumchata Bacon Donuts

There is nothing in the world like biting into a freshly fried and glazed donuts, and these Rumchata bacon donuts are just what you need to start a perfect brunch. So creamy and tasty, with that balance of salty and sweet! So tender too, almost like eating a cloud. A cloud with bacon on top!

The inspiration for this recipe

Spring is brunch season, and I am not talking about going out to a boozy brunch because that season is year round. Spring, though, is the have-people-over-for-brunch season. I recently hosted a few friends on a Sunday morning for such a brunch and made these donuts that were spiked with¬†Rumchata,¬†and then glazed with more Rumchata, and topped with bacon. To continue the theme, we all put Rumchata into our cold brews and it was all in all a great way to start the day. We don’t need to go out to boozy brunch, we have boozy brunch at home!

Making the rumchata donut dough

A pretty basic donut recipe but Rumchata instead of milk. Stir everything together and let it rise.

making the dough

Cutting the donuts

After it rises, roll it out thin to punch out the donut shapes. I usually just use a glass or whatever I have that is round and looks like the right size to cut my donuts. I wanted these rumchata bacon donuts to be a bit smaller so people would want to have more than one.

cutting out the donuts

Once they are cut, let them rise another 30 minutes or so.

perfect donut rounds!

Frying the donuts

You don’t need a ton of oil, cause the donuts float on top. Just flip them half way through frying to get a nice golden brown on both sides. It’s about 1 minute per side. I like these a little browner than I maybe would do for other donuts because the flavor goes good with the rumchata and bacon.


Glazing the donuts with more rumchata

The glaze is just Rumchata and powdered sugar. Make sure you glaze them warm so the rumchata glaze sticks to the donut but also stays thin and ready to hold the bacon. You want a nice thin layer of glaze and I think it’s best to glaze when still warm to achieve that. Otherwise the glaze might cool off too quick and clump up.

gazing the rumchata donuts

Top the Rumchata donuts with bacon

After the Rumchata donuts are all glazed, add the bacon. Again, you need to do this right away so the glaze is still soft and the bacon sticks.

next add bacon!

Nothing beats fresh homemade donuts and these rumchata bacon donuts are unbelievable! The iced coffee and Rumchata was also a huge hit.

rumchata bacon donuts

Twists on this recipe

The next time I do this, I want to do it with Irish cream liquor instead of rumchata! It will be a similar vibe but just a little different, and I love Irish cream!

You could also glaze these with some toasted hazelnuts instead of bacon if you wanted to keep it veg friendly.

If you want more donut recipes, check out my egg nog stuffed donuts, or these marjoram and honey donuts! And if you want to get weird, I even made some lobster donuts!

RumChata Bacon Donuts

Donuts made with the creamy cinnamon flavors of Rumchata mixed into the donut itself and glazed on top as well. Then, of course, topped with bacon.
Prep Time30 minutes
Cook Time15 minutes
Dough Rising2 hours 30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: fried, Sweets
Servings: 15 donuts
Calories: 293kcal


  • 2 3/4 cups flour sifted
  • 1 packet instant yeast 2 1/4 teaspoons
  • 3 tablespoons sugar
  • pinch of salt
  • 1 cup Rumchata
  • 1/2 stick butter
  • 1 egg
  • 1 egg yolk
  • vegetable oil for frying
  • 1 cup powdered sugar
  • 2 tablespoons Rumchata approx
  • 6 strips bacon cooked and crumbled


  • Mix the flour with the yeast, sugar, and salt.
  • Microwave the RumChata with the butter until butter is melted. Whisk to combine.
  • Mix the RumChata mixture with the flour mixture and stir to combine.
  • Add the egg and yolk and mix about 5 minutes to knead.
  • Allow to rise until doubled, about 2 hours.
  • Roll the dough out and cut your donuts with cookie cutters or glasses.
  • Allow to rise again for 30 minutes.
  • Meanwhile, mix the RumChata with the powdered sugar, adding more RumChata if needed to form a glaze consistency.
  • Bring about 2 inches of oil to 350 in a heavy frying pan.
  • Fry the donuts about 15 seconds on the first side, then flip and fry 1 minute. Flip again and fry about 30 to 35 seconds until browned evenly.
  • Remove from oil and allow to cool and dry on a rack for 5 minutes.
  • Glaze the donuts and immediately top with bacon. Serve.


Calories: 293kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 64mg | Potassium: 52mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 1mg


  1. I am obsessed with the horchata spiked with RumChata at The Painted Burro in Davis. Best brunch cocktail in Boston, hands down.

  2. Those donuts look amazing. This gives me an idea of something to do with the Rumchata cups left over from the holidays that my wife purchased.

  3. Made these this morning. Followed directions exactly but they never rose. That said, I fried them anyway and they were pretty delish.

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