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Doughnuts:.
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Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside.
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3
Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside.
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Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes.
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Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined.
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Cover the bowl with plastic wrap and chill for 1 hour.
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Make the doughnuts: Turn the dough out onto a generously floured work surface.
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Flour the dough and roll it out to about 3/4 inch thick.
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Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet.
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Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used.
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Chill doughnuts for 30 minutes.
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Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden.
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Remove doughnuts with a slotted spoon and drain on a wire rack.
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Repeat with remaining doughnuts.
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Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.
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Frosting:.
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Combine cream cheese, butter, and vanilla in a large bowl with mixer set on medium speed.
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Add the sugar and beat until mixture is light.
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Add the heavy cream and beat mixture until fluffy.
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Use immediately or refrigerate for up to 12 hours.
