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Baked Cinnamon Sugar Donuts Recipe

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4.3 from 9 reviews

Delightfully soft and flavorful baked cinnamon sugar donuts with a perfect balance of warm spices. These light donuts are baked, not fried, making them a slightly healthier treat that’s easy to prepare at home. Coated in melted butter and a cinnamon-sugar mixture, they are perfect for breakfast, brunch, or a cozy snack.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 donuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Coating

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a donut pan thoroughly with nonstick spray. Since this recipe yields 8 donuts, if you have a second donut pan, grease 2 of its cavities or plan to bake in batches. Set the pan aside while you prepare the batter.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. Set this bowl aside.
  3. Mix wet ingredients: In a separate medium bowl, whisk the large egg with brown sugar, milk, and sour cream (or yogurt) until smooth. Add the melted butter and vanilla extract, whisking again until the mixture is fully combined.
  4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently until just combined to avoid overmixing; the batter will be quite thick.
  5. Pipe batter into pan: Transfer the thick donut batter into a gallon-size zip-top plastic bag. Snip off one bottom corner with scissors and pipe the batter evenly into each donut pan cavity, filling them about halfway to two-thirds full.
  6. Bake the donuts: Place the donut pan on the middle rack of the preheated oven and bake for 9 to 10 minutes. The donuts are done when they spring back after a light press. Remove from oven and cool in the pan on a cooling rack for 2 minutes. Carefully remove the donuts from the pan and place directly on the rack to cool further before coating. If you have more batter, grease the pan again and bake the second batch.
  7. Prepare coating mixture: In a medium bowl, combine the granulated sugar and ground cinnamon thoroughly to create the cinnamon-sugar coating.
  8. Coat the donuts: Dip each slightly cooled donut into the melted butter, fully coating it, then immediately dunk in the cinnamon-sugar mixture. Ensure all sides get an even coating.
  9. Serve and store: These donuts are best enjoyed soon after coating for optimal texture and flavor. Store any leftovers in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to one week.

Notes

  • Do not overmix the batter to keep the donuts tender and light.
  • If you don’t have a piping bag, you can spoon the batter carefully into the donut cavities.
  • Use room temperature ingredients to ensure even mixing and better texture.
  • For a dairy-free version, substitute sour cream with a nondairy yogurt and use a plant-based milk and butter alternative.
  • Donuts taste best fresh but store any leftovers covered tightly to maintain softness.

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