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Baked Cinnamon Sugar Donuts Recipe

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4.2 from 11 reviews

Deliciously soft and fluffy baked cinnamon sugar donuts that are easy to make at home. These donuts are baked instead of fried, making them a lighter treat coated with a classic cinnamon sugar and butter glaze perfect for breakfast or dessert.

Ingredients

Dry Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light or dark brown sugar
  • 1/4 cup (60g/ml) milk, at room temperature
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract

Cinnamon Sugar Coating

  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease your donut pan generously with nonstick spray. If you only have one pan, note that the recipe makes 8 donuts, so be prepared to grease and bake in batches as necessary.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set this mixture aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the egg, brown sugar, milk, and sour cream or yogurt until smooth. Then add the melted butter and vanilla extract, whisking again until completely incorporated.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the donuts tender. The batter will be thick, which is expected.
  5. Fill Donut Pan: Transfer the batter into a gallon-size zip-top bag. Snip off a bottom corner of the bag to create a small piping hole. Pipe the batter into the donut cavities, filling each about halfway to two-thirds full.
  6. Bake the Donuts: Bake the donuts for 9 to 10 minutes, or until they spring back when lightly pressed. After baking, let the donuts cool in the pan on a cooling rack for 2 minutes.
  7. Cool Donuts: Remove the donuts from the pan and place them on a cooling rack to cool slightly before coating. Re-grease the pan and bake any remaining batter similarly.
  8. Prepare Cinnamon Sugar Coating: In a medium bowl, combine the granulated sugar and ground cinnamon.
  9. Coat Donuts: Dip each cooled donut in the melted butter, then immediately dunk it into the cinnamon sugar mixture to coat all sides evenly.
  10. Serve and Store: These donuts are best enjoyed fresh after coating. Leftovers can be covered tightly and stored at room temperature for 1–2 days or refrigerated for up to 1 week.

Notes

  • Do not overmix the batter to maintain the light texture of the donuts.
  • Use room temperature ingredients for the best batter consistency.
  • Piping the batter helps evenly distribute it in the donut pan cavities.
  • If you do not have a piping bag, you can use a spoon but the batter may not fill the cavities as evenly.
  • Store donuts in an airtight container to keep them fresh longer.
  • For a dairy-free option, substitute sour cream/yogurt and butter with suitable plant-based alternatives.

Find it online: https://cookedbysarah.com/baked-cinnamon-sugar-donuts-recipe/