Homemade Cinnamon Sugar Donuts are made with a tender, spiced cake batter and coated in cinnamon sugar for one ridiculously delicious baked donut!
These Baked Donuts are an easy and fun breakfast recipe that will make everyone smile. They pair perfectly with a cup of Mulled Apple Cider or a Homemade Latte.
These Cinnamon Donuts are tender and light and full of warm cinnamon flavor. Finished with a sweet cinnamon-sugar coating, these baked donuts are like a cinnamon muffin on steroids.
They are a decadent treat, but because they are baked, you can feel a bit better about enjoying them on a regular basis!
Notes on Ingredients and Equipment
- Donut Pan: To make baked donuts, you need a donut pan. See notes below on how to make mini donut muffins if you don't have a donut pan.
- Mini Cookie Scoop: This is not necessary, but it does make transferring the donut batter into the donut molds MUCH easier.
- Flour: Use either all-purpose flour or white wheat flour for a serving of whole grains.
➡️To make Dairy-Free Cinnamon Donuts, use non-dairy milk in place of milk and vegan butter in place of butter.
How to Make Baked Donuts
- Generously grease the donut pan with melted butter being sure to get every nook and cranny so that your donuts will not stick to the pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly distributed.
- In a smaller mixing bowl, mix together the milk, egg, butter, and vanilla until well combined.
- Gently fold the batter together until just combined.
- Use a small spoon or a mini cookie scoop to evenly distribute the batter around the mold.
- Bake these donuts until the batter is just set and a toothpick inserted into the center comes out clean, about 10-13 minutes at 350 degrees Fahrenheit.
- Once the donuts are baked, place the donut pan on a cooling rack for 10 minutes.
- After 10 minutes, carefully remove the donuts from the donut pan and allow them to finish cooling for another 10 minutes before coating in the cinnamon-sugar coating.
- For the cinnamon sugar coating, mix together the cinnamon and sugar into a small bowl. In a separate small bowl melt the butter. Dip each donut into the butter, then the cinnamon-sugar mixture, turning to coat each side of the donut. Place the donuts back on the cooling rack and once dry, brush off the excess cinnamon-sugar coating.
How to Store Homemade Donuts
Once the donuts have cooled, store them in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Baked donuts can also be frozen for up 3 months. To freeze, allow the donuts to fully cool after baking and coat with the cinnamon sugar as directed. Place into a freezer-safe storage bag or container and seal tightly, removing as much air as possible. Freeze for up to 3 months. Defrost in the refrigerator overnight or microwave for 45 seconds.
No Donut Pan?
If you don't have a donut pan, you CAN make donut holes instead, which are essentially just mini muffins.
Prepare the batter as directed. Grease a mini muffin tin well and then fill each muffin cup with about 1 tablespoon of batter and bake at 350 degrees Fahrenheit for 10-13 minutes of until set. Allow to cool for 10 minutes and then remove from muffin tin. Coat in cinnamon sugar mixture as directed.
More Cinnamon-Spiced Baked Goods
- Cinnamon Coffee Cake from Sugar Spun Run
- Cinnamon Applesauce Muffins
- Overnight Cinnamon Rolls
- Cinnamon Raisin Bread
- Gluten-Free Cinnamon Streusel Muffins
I would love for you to leave a comment and rating below, letting us know how you enjoyed these Cinnamon Sugar Donuts.
Baked Cinnamon Donuts
Ingredients
For the Cinnamon Donuts
- 1 cup whole white wheat flour or all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons melted butter plus more for greasing donut mold
For the Topping
- ¼ cup butter melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350. Grease the donut pan well with butter.
- Combine the flour, baking powder, salt, and sugar together in a large mixing bowl.
- In a separate smaller mixing bowl, mix together the egg, butter, milk, and vanilla together.
- Gently fold the wet ingredients into dry ingredients until just combined.
- Divide the batter evenly between 6 donut molds. It helps to use a mini cookie scoop to evenly distribute the batter between the donut molds.
- Bake for 10-13 minutes, or until the donuts are set and a toothpick inserted into the center of the donut comes out clean.
- Cool for 10 minutes in the pan and then remove donuts from the pan and cool for an additional 10-15 minutes on a cooling rack.
- Place the butter into a bowl and melt. In a separate bowl, mix together the cinnamon and sugar.
- Dip the cooled donuts into the melted butter and then in the cinnamon sugar., coating on both sides. Dust off excess sugar mixture and serve.
Equipment Needed
Notes
- All-purpose flour works in place of white wheat flour.
- Once donuts have cooled, store in a sealed container at room temperature for 2 days or in the refrigerator for 4 days. These donuts can also be frozen for up 3 months after baked and cooled.
- To make Dairy-Free Cinnamon Donuts, use almond milk in place of milk and coconut oil or vegan butter in place of butter.
Katie
I love cinnamon donuts and these were delicious.