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Baked Cinnamon Sugar Donuts Recipe

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  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 donuts 1x
  • Category: Breakfast
  • Method: Baking
  • Diet: Vegetarian

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

  1. Preheat the oven: Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
  2. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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