It’s no secret that I have grown to love baking. There is something so comforting about the smell of something baking as you walk into the kitchen. Today’s recipe is for cinnamon sugar baked donuts. Once you make them once you’ll wonder how you’ve lived without cinnamon sugar baked donuts in your life.
This cinnamon sugar baked donuts recipe is so simple, you could whip these up on a Monday morning before heading out the door. They are that EASY! I purchased this special donut pan from Amazon, but you can easily bake these using a small muffin tin instead. If you use the mini muffin tin, they’ll be more like cinnamon sugar baked donut holes! Two bite treats, everyone loves that!
When making a baked donut, it’s important to have high quality ingredients. One ingredient I do not skimp on is vanilla. ALWAYS use the real deal, no immitation vanilla.
This recipe is a bit different than my simple baked donut recipe because I’ve added a bit of yogurt to the batter. The yogurt gave the cinnamon sugar baked donuts a little extra moisture, which I quite liked. If you don’t have yogurt on hand, sour cream is a wonderful substitute.
I wasn’t sure if I used enough cinnamon when I combined the cinnamon sugar for the topping. It turns out, I used just the right amount.
This recipe makes enough for six donuts, and they’re a bit on the large side. I probably could have stretched the recipe to make eight baked donuts, but my pan bakes six donuts. You can double the recipe if you have guests or want to freeze some for another day. They make an excellent afternoon snack with a hot cup of coffee.
If you’re heading to a cookout or dinner party soon, these would be a lovely treat to gift the hostess. We all know how exhausting it can be hosting a party, having a delicious treat ready for breakfast the next day is a wonderful idea! Put them into a small basket with some fresh fruit, your efforts will be appreciated!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 medium egg
- 1/3 cup light brown sugar, packed
- 1/4 cup milk
- 1/4 cup yogurt
- 2 tbsp unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp butter, melted
- Preheat oven to 350°F. Spray donut pan with non-stick pray or prep with butter.
- In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In small bowl, whisk egg, brown sugar, milk, and yogurt until smooth. Add vanilla and melted butter. Continue whisking until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. The batter will be thick.
- Put donut batter into a large zip top plastic bag. Cut a hole in one corner and pipe the batter into each donut well, filling 3/4 of the way full.
- Bake donuts for 9 minutes until lightly browned. Allow to cool in the pan for 2-3 minutes before transferring to a wire rack.
- Combine sugar and cinnamon in small bowl. Dip the donuts first into the melted butter, then into the cinnamon sugar mixture. Making sure the cinnamon sugar mixture coats the entire donut, top and bottom.
- If there are leftovers, store them at room temperature for up to 3 days in a tightly sealed container. But really, these donuts are best when eaten the same day you bake them. You may freeze any leftover donuts for up to 2 months. Just place them in the refrigerator to thaw the night before. They can be warmed in the oven or microwave.