Baked Cinnamon Sugar Donuts- melt in your mouth baked donuts with a hint of nutmeg, rolled in cinnamon sugar.
Is there anything that brings people running faster than the smell of cinnamon sugar baking? My kids are also big fans of Cinnamon Streusel Coffee Cake and Cinnamon Crumb Dessert Pizza.
I have always been a little leery of making baked donuts. Honestly, I thought there was no way they could actually taste good. I thought that without being fried, they would just be dry little hockey pucks with a hole in the middle. So I avoided them.
But the theme for my Celebrating Food group is donuts this month, and I really didn’t want to deal with the mess of frying donuts, so bought a donut pan
Whoa. I should have purchase a donut pan
These cinnamon sugar donuts are light and fluffy, and they just melt in your mouth. The cinnamon sugar topping gets in every nook and cranny, and I can honestly say I like these better than fried cinnamon sugar donuts. Never thought I’d say that.
I made three different recipes the week my pan arrived, and every one of them was absolutely delicious! Can’t wait to share the rest with you. Everyone had a different favorite, but Rachel and I liked these the best.
As soon as she picked up her donut, Rachel said: “Mmmm, these smell like Christmas.” Yes they do Rachel, yes they do. And there’s nothing wrong with your house smelling like Christmas in the middle of June. 🙂
How to make Baked Cinnamon Sugar Donuts
Ingredients:
- flour
- cornstarch
- sugar
- baking powder
- salt
- cinnamon
- nutmeg
- buttermilk
- egg
- butter
- vanilla extract
Whisk together dry ingredients in a mixing bowl. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Add the wet ingredients to the dry mixture and stir till just combined.
Spoon batter into a ziplock bag and snip off the corner. Pipe the batter into a well greased donut pan
Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each donut with melted butter, then dip in the cinnamon sugar mixture till well coated.
How to store baked donuts:
These donuts are best eaten the same day, but if you need to store them, let them cool completely, then place them in an airtight container and store them at room temperature. They will keep for a day or two.
More Incredible Donut Recipes
And as always, my blogging buddies have come up with some rockin’ awesome donut recipes as well. Be sure you check them out!
Homemade Cronuts from Ashlee Marie
Baked Cinnamon Sugar Donuts from Creations by Kara (you’re here!)
Baked Powdered Sugar Donut Holes from Cupcake Diaries
Easy 15- Minute Maple Bars from Butter with a Side of Bread
Simple Chocolate Glazed Donuts from Summer Scraps
Easy Jelly Filled Donuts from Like Mother Like Daughter
Baked Gluten Free Lemon Blueberry Donuts from Tried and Tasty
Lightened Up Strawberry Lemonade Ice Cream Sandwiches from Happy Food Healthy Life
Easy Custard Bismarks from Real Mom Kitchen
Chocolate Glazed Donuts from Jamie Cooks It Up!
And here are a few more homemade donuts to check out:
Strawberry Donuts
Funfetti Donuts
Apple Cider Donuts from Real Mom Kitchen
Smore Donuts from Ashlee Marie
Homemade Glazed Donuts from Jamie Cooks it Up!
Maple Donuts from Like Mother Like Daughter
3 Ingredient Pumpkin Donuts from Real Mom Kitchen
Homemade Donuts from Ashlee Marie
Baked Cinnamon Sugar Donuts
Baked Cinnamon Sugar Donuts
Melt in your mouth baked donuts rolled in cinnamon sugar.
Ingredients
Donuts
- 3/4 cup flour
- 2 Tbsp cornstarch
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup buttermilk
- 1 egg
- 1 Tbsp melted butter
- 1 tsp vanilla extract
Topping
- 3 Tbsp melted butter
- 1/2 cup sugar
- 1 tsp cinnamon
Instructions
- Whisk together flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
- In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Add to the dry mixture and stir till just combined.
- Spoon batter into a ziplock bag and snip off the corner. Squeeze the batter into a well greased donut pan. Divide the batter evenly into the six donut wells so the donuts will bake evenly.
- Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each donut with melted butter, then dip in the cinnamon sugar mixture till well coated.
Recommended Products
-
Wilton Non-Stick 6-Cavity Donut Baking Pans -
Ziploc Freezer Bags, Quart, 75 ct -
Set of 3 Stainless Steel Whisks
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 264 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 374mg Carbohydrates: 44g Fiber: 1g Sugar: 28g Protein: 3g
I made these for St Patrick’s day! ( not that I needed an excuse!) I don’t have a donut pan so did I’m muffin tin and cut them in half. More cake-like than fluffy ( i even used self rising flour) but very tasty and hubby loved them! I’ll get a donut pan and try again! Any suggestions for a pan?
Maybe its just me but the recipe isn’t on the site anymore. Such as bummer because I was hoping to make these for today’s snow day.
Sorry, there was a temporary glitch I guess. Yikes! The recipe is back online now. Enjoy your snow day!
These turned out fantastic! We have none leftover. I did substitute King Arthur Gluten Free flour and reduced the baking time. This is the fifth baked donut recipe I’ve tried, and by far the best. Thank you for this recipe!
I am so happy to hear that you loved them! It is good to know that they turned out so well with gluten free flour. Thanks so much for the tip, I know it will be helpful to many of my readers! 🙂
These were delicious! Followed the recipe and everyone enjoyed them in my family. Thank you for sharing this recipe.
I received a donut pan for Christmas and I found your recipe when looking to test out my new gift. These were delicious and so easy to make. I will definitely make these again. Thanks!
Happy to hear they were the first thing you tried with your new pan. Glad you liked them! 🙂
Hey Kara! Thank you so much for sharing this yummy recipe! I have included it in my “Popping Ideas” roundup of 9 Must-Have Donut Recipes at PopItUpGirl.com. I’m a big fan of your site and will be back to see what you “cook” up in the future. 🙂
https://www.popitupgirl.com/best-donut-recipes-and-free-printable/
Courtney @ Pop It Up Girl
I made these for my husband today, as he loves doughnuts. He’s had a lot of health issues lately so I figured they would be a little more healthy than a regular doughnut. These were absolutely amazing.
So glad you loved them, and that your husband was able to enjoy one of his favorite treats! 🙂
OH MY! I found this on Pinterest. I am gluten intolerant so I subbed for Bob’s Red Mill 1to1 GF flour. I wasn’t sure about the cornstarch so I left it in on the first attempt. They turned out so FLUFFY and the texture was so soft. Everyone at my house loved them!
So happy to hear that they worked with the GF flour. I’m sure many of my readers will be thrilled to know there is a gluten free option. Thanks!
Thanks for this delicious recipe, Kara! It was easy to follow and donuts came out tasty. I’ve tried a couple baked donuts recipes before in the past years, was never satisfied with the end products. Happy to have found yours! Was using silicone mold, so had to add about 5mins to the baking time.
Wow! Fantastic! I got a doughnut pan for Christmas yesterday and made these this morning . I used regular 2% milk. Thanks for sharing your recipe .
Mine came out good but seemed more like cake and heavy batter… anyway to make them more airy and light?
I’m not sure, but my guess is that you overmixed the batter, or it could be that your baking powder wasn’t fresh. You always want to use a light touch with quick bread batters, or they will be heavier and less fluffy. Still tasty, but not quite as good. Hope that helps next time!
Hi, can i use fresh milk instead of buttermilk? Thank you
Just made these with fresh milk, and baked in a mini-muffin tin. Made 24 at the same temp and maybe a minute longer.
They taste great. I think the texture might be a little lighter with buttermilk. Plan to make again soon, and will see if there is a difference.
Hi I want to try it can I bake them in a min donut maker
I’m sure it would work, they just wouldn’t bake as long. I’m not sure how many it would make, but give it a try and let me know!
I just made them.in a mini donut maker with fresh milk and they were a hit. ????
Just made theses donuts..delicious! Thank you!
Love love love this recipe, it’s so simple and tastes great. Thanks.
Has anyone used Almond milk with any luck? I am looking forward to trying this recipe, they look yummy. Thanks for helpful hints.
I just made these for my kids and they were a hit! Used a mini muffin tin instead of donut tin and filled using a mini ice cream scoop. Turned out perfect…same time/temp as recipe. Will be making them again. Thanks!
Thanks for sharing the tip – it’s nice to know they will work in mini muffin tins! Glad you liked them!
How did you use a mini muffin pan? Doesn’t it have to have the center in order to get the doughnut form???
can i just use plain flour? About to make them! fingers crossed!!
Yes, I always use regular all purpose flour, unless specified otherwise. 🙂
Wats d substitute for egg….as i don’t eat eggs
Sorry Meghna, I don’t know of a great substitute for eggs in this recipe. I have never had great luck trying egg substitutes in any of my baking recipes.
1tablespoon of flax seed per 2 tablespoons of water
1:2 ratio
Stir and leave for 5 minutes and it’s done!
The flaxseed substitute of 1TBSP Flaxseed and 2 TBSP Water = 1 egg
i tried to double the ingredients it turns out very very bad how can i double them
although it is the best doughnuts recipe in pinterests
I have never doubled them, but I would think it should work fine as long as you have two donut pans so you can bake them all at the same time. Is that what you tried?
Hello again i decreased the amount of cornstarch to one spoon, and i substituted buttermilk for yogurt and now it works well with me thanks again and sorry for disturbing you
Note: your recipe is the best i dont have to be professional cooker to make it for me it was like drink of water thank you again 🙂
Pics are great looking
I tried it just as you instructed
Not very pleased with out come
Flate/ looks a bit like cookie with a hole in the middle
(must say it’s was very very tasty! )
Sorry they turned out flat. I wonder if your baking powder was not fresh enough. Sometimes that can cause baked goods not to rise correctly.
hi i don`t have buttermilk what can i use instead or can i use sour cream and how much should i use. can i fry them or is it just a baking batter.
Mix 1 cup of milk with 1 tablespoon of vinigar… That’s buttermilk
I made these with mostly whole wheat flour (based on what was in the cupboard) and I substituted cardamom for the nutmeg, since it’s my favorite spice, and love how they turned out!! Such a great recipe. 🙂
Hi the recipe calls for flour. Is it cake flour? Multipurpose flour? Pls advise. TQ
All my recipes use all purpose flour unless otherwise noted. I prefer unbleached, but that is just a matter of preference. 🙂
Just like Heather, I had neither a doughnut pan nor buttermilk on hand. So I used a muffin pan and substituted buttermilk with milk and a little vinegar. It took 10 minutes longer for them to get baked but tasted delicious and my hubby absolutely loved them!
Best part for me they were extremely easy to make and didn’t take long since I am not a fan of spending lot of time in the kitchen.
Thank you so much Kara, God bless you <3
Again– I’m confused as to how the recipe works to get a “doughnut” without the center in the middle so there will be a hole in the middle?
Peggy, they are not making them in donut form. If using a muffin pan, they will just make muffins, which can then also be dipped in the cinnamon sugar.
Are you for real? Are you that dense?
I made this last week and it was gone in under 10 minutes! I followed the recipe and it came out delicious. The instructions are very straightforward, I’m actually planning on making this today with my daughter – an easy recipe she can follow since she’s just started taking an interest in tinkering with the oven. Thanks again!
Glad to hear that it was a success at your house – and that you have a budding chef. So fun!
What is the best way to store these after making them?
I’ve never had to store them, they get eaten immediately at our house. But I would recommend storing them in an airtight container with some paper towels.
Wow. These are amazing. I was procrastinating on Pinterest, saw these and an hour later was tucking in. They’re absolutely delicious, soft, full of flavour, perfect texture.
I don’t have a doughnut tin (although I have just ordered one so I can make them again) so just used a normal muffin tin and made 8, although they are quite large- not that I’m complaining!
I also had no buttermilk, so a did quick google search for buttermilk substitutes. I added cream of tartar to milk as a hasty alternative because I wanted to make them immediately, and they don’t seem to have suffered at all. Thank you for a great recipe!
Glad that they turned out so well in muffin tins! I’m sure other readers will be happy to know! 🙂
Just made these – so good! The recipe was super easy to follow. I had quite a bit of the cinnamon sugar leftover, so next time I will definitely less those by a little – I’ll be posting this recipe on my blog tomorrow with a shoutout to you! Thanks so much for sharing – bookmarking your site for future recipe searches!
I saw your donut picture on Pinterest and immediately ordered a donut pan. The donuts turned out quite well and the recipe is very easy to follow. However, I thought maybe it was a bit too sugary (I know, I know it IS a donut)… I will try the recipe next time with a bit less sugar for the batter.
These were so yummy! I featured them this week in my Saturday Morning Coffee Cafe post!
http://www.perfectlycreatedchaos.com/2016/08/saturday-morning-coffee-cafe.html
I made these yesterday and they turned out fantastic! Very easy recipe to follow and they tasted great! 🙂
Just like Amy, mine were dry and hard. During baking, the top half was wasnt browning as the bottom half so i flipped them.
Sorry they didn’t turn out. The bottom of my baked goods always turn out more brown than the top because of the heat from the pan. I’m not sure, but maybe flipping them caused them to overcook.
Kara,
Is it okay to double the recipe? I do have a doughnut pan, so I’m very excited to try this recipe. It just seems like a lot of trouble to go through to only make six doughnuts, so I’d like to make twelve. Anything I need to know beforehand?
Thanks,
Debbie
I’ve never doubled it, but I would assume that it would work just fine if you have two donut pans.
Just made this, they were one of the best donuts I’ve ever had! My kids have dairy and egg allergies, so I used a flax seed egg, vegan butter, and for the buttermilk I added one teaspoon of vinegar to the milk. Thank you so much for the fantastic recipe!
So glad to hear you were able to adapt it for your kiddos!
Thanks! This is definitely an fantastic web site!.
Best donuts ever!
These were very dry and not fluffy or melt in your mouth at all. Also cook temp seems too high and too long and there are no clear directions on how much to fill the pan I am an avid baker,, so I can manage, but it lacks direction i.e., fill 2/3 full etc… This does not make enough batter to fill the pan either only got 4 donuts out of this.
So sorry you had trouble with the recipe. Did you use the exact ingredients? It should make 6 donuts, and I just divided the batter evenly between the 6 donut wells. I’ve updated the instructions. I know that ovens can vary (I have 2 and they both cook very differently), so your oven must cook hotter than mine. Again, sorry you didn’t have good results. I now how frustrating that is.
I found you recipe easy to make. I doubled my mixture and because I don’t have a doughnut pan; I use the muffin pan for 12. It’s amazing and perfect despite the buttermilk was replaced with sour cream. My husband enjoyed it for the afternoon tea.
Thanks for sharing the recipe
Imelda
Wow! Really can’t wait to make these! Planning to make these for quite a few friends. Sadly, the donut pan I’ve order wont come in time, so would they work in a normal tin? Obviously, they wont really be doughnuts, but these look so good!
You could certainly try them as muffins, but I’m not sure how many the recipe will make or how long to bake them. I’d definitely use mini muffin pans if you have them so you can get more of the coating on them. Good luck!
Hi, I just made these with oat flour and they were great! I uesd oat flour, because I am gluten free. I have not had donuts in six months. They tasted just like I remember.
THANK YOU,
Destiny W.
So glad to hear that they worked with oat flour! I’ll keep that in mind for my celiac friends! 🙂
Looks so yummy! I really need to invest in a donut pan.
You really do Margaret. They are inexpensive, and so much fun!
Ooo, these look so tasty! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂
Thanks so much Mandee!
These look SO delicious!! I L-U-V my donut pan. Though I honestly don’t use it enough. I am going to have to break it out for the recipe. Pinned!! 🙂
I just made some yeast baked donuts but still haven’ t made a cake donut (need to get a pan ) these look FABULOUS! Can’t wait to try them!
I STILL haven’t purchased a donut pan!! Looking at your donuts, I need to purchase one ASAP! They look perfect.
I’m with you Kara! I should have purchased a doughnut pan LONG ago!!! So fun, and yours look AMAZING!!! So perfect!