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Baked Cinnamon Sugar Donuts Recipe

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4 from 7 reviews

These Baked Cinnamon Sugar Donuts are a deliciously light and fluffy treat, perfectly spiced with cinnamon and nutmeg, then coated in a sweet cinnamon-sugar blend. Baked instead of fried, these donuts offer a healthier alternative without sacrificing flavor. Ideal for breakfast or dessert, they’re easy to make at home using simple ingredients and a donut pan.

Ingredients

Donut Batter

  • 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
  • 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

Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a donut pan with nonstick spray. Since the recipe yields 8 donuts, if you want to bake all at once, grease an additional donut pan or plan to bake in batches. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the large egg, brown sugar, milk, and sour cream or plain yogurt until smooth and well combined. Then add the melted butter and vanilla extract, whisking until fully incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick; avoid overmixing to ensure fluffy donuts.
  5. Pipe Batter into Pan: Transfer the batter into a gallon-size zip-top plastic bag. Snip off one bottom corner of the bag with scissors and pipe the batter into the donut pan cavities, filling each cavity about halfway to two-thirds full.
  6. Bake Donuts: Bake for 9 to 10 minutes, or until the donuts spring back when lightly pressed. Let the donuts cool in the pan on a cooling rack for 2 minutes, then carefully remove them from the pan and place on the rack to continue cooling slightly.
  7. Bake Remaining Batter: Re-grease the donut pan and repeat the piping and baking process with the remaining batter.
  8. Prepare Coating: In a medium bowl, combine the granulated sugar and ground cinnamon. In a separate dish, melt the butter.
  9. Coat Donuts: Once the donuts have cooled slightly but are still warm, dip each donut into the melted butter, then immediately dunk into the cinnamon-sugar mixture. Ensure all sides are coated evenly.
  10. Serve and Store: These donuts are best served shortly after coating for optimal flavor and texture. Leftover donuts should be stored tightly covered at room temperature for 1 to 2 days or refrigerated for up to 1 week.

Notes

  • Do not overmix the batter to keep the donuts tender and light.
  • You can substitute sour cream with plain yogurt if preferred.
  • For even baking, ensure the oven is fully preheated before placing the donuts inside.
  • If you don't have a donut pan, use a muffin pan and adjust baking time accordingly.
  • For a dairy-free option, substitute butter and milk with vegan alternatives.

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