Baked Cinnamon Sugar Donuts

These baked cinnamon sugar donuts are light, tender, and covered in a crispy cinnamon-sugar finish, making them perfect for quick brunches or desserts.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 6 donuts

Course: Breakfast, Dessert

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Donut Ingredients

2 cups all-purpose flour Sift for a lighter crumb.
3/4 cup granulated sugar For the batter.
1 tbsp baking powder Ensure freshness for best rise.
1/2 tsp salt Omit if using salted butter.
1 tbsp ground cinnamon For the batter.
1 cup milk Use whole or 2%; plant milks are acceptable but may change texture.
1 large egg
1/2 cup unsalted butter, melted Plus 1/4 cup for brushing.
1 tsp vanilla extract

Cinnamon Sugar Coating

1/2 cup granulated sugar For coating.
1 tbsp ground cinnamon For coating.

Method

Preparation

Preheat the oven to 425°F (220°C) and grease a standard 6-cavity donut pan.
In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk together milk, egg, 1/2 cup melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry mix and fold gently until just combined.
Transfer the batter to a piping bag and pipe into each donut cavity until about 3/4 full. Tap the pan to release air bubbles.

Baking

Bake for 8 to 12 minutes until donuts spring back lightly and a toothpick comes out clean.
Let them cool in the pan for 2 to 3 minutes before transferring to a wire rack.

Coating and Serving

Brush each warm donut with extra melted butter, then toss in the cinnamon-sugar mixture.
Serve warm for the best texture and flavor.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgSugar: 10g

Notes

For a lighter crumb, sift flour and baking powder. Store in an airtight container for up to 2 days at room temperature.

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