Description
Soft, flavorful baked cinnamon sugar donuts made simple with an easy recipe. These donuts are coated in melted butter and a cinnamon-sugar topping, making them a perfect treat for breakfast or snacks.
Ingredients
Units
Scale
Donuts
- 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 brown sugar
- 1/4 cup (60ml) milk*
- 1/4 cup (60g) yogurt*
- 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
- Preheat the oven: Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- Combine the wet ingredients: Whisk the large egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla extract, whisking until fully combined.
- Prepare the batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Fill the donut pan: Spoon the batter into the donut cavities or use a large zipped-top bag for easier piping. Fill each cavity 2/3 to 3/4 full.
- Bake the donuts: Bake for 9-10 minutes or until the edges are lightly browned. Let the donuts cool for about two minutes before transferring them to a wire rack set over parchment paper. If there is leftover batter, bake the remaining donuts, then cool them for at least 10 minutes before topping.
- Coat the donuts: Mix the granulated sugar and cinnamon together in a medium bowl. Dip each cooled donut in melted butter, then coat the entire donut in the cinnamon-sugar mixture.
- Serve: Donuts are best served immediately. Store leftovers in a tightly-covered container at room temperature for up to two days.
Notes
- Freezing Instructions: The donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm them up in the microwave for a few seconds before serving.
- Muffin Adaptation: This recipe can be adapted to make 8-10 muffins. Use a muffin pan and bake at the same temperature for 18-20 minutes or until lightly browned.
- Milk: Any milk (skim, low fat, whole, almond, soy, or coconut) will work. Buttermilk is recommended for this recipe. Use room temperature milk for best results.
- Yogurt: You can use nonfat, low-fat, vanilla, plain, Greek, or regular yogurt. Low-fat plain Greek yogurt at room temperature is ideal.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg