Description
These Baked Cinnamon Sugar Donuts are a delightful homemade treat featuring a tender, cinnamon-spiced cake donut baked to perfection and coated in a buttery cinnamon sugar topping. Perfect for breakfast, snack, or dessert, they are easy to prepare and baked rather than fried, offering a lighter alternative with the same classic donut flavor.
Ingredients
Scale
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 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 and Prepare Pan: Preheat your oven to 350°F (177°C) and generously spray a donut pan with non-stick spray to ensure easy donut removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. This will evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, brown sugar, milk, and yogurt until smooth. Then add the melted butter and vanilla extract, whisking until fully combined for a creamy mixture.
- Form the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be very thick and slightly lumpy for the best texture.
- Fill Donut Pan: Transfer the batter into a large zip-top bag, cut a small corner off, and pipe the batter into the donut cavities, filling each 2/3 to 3/4 full for perfect donut shape and rise.
- Bake Donuts: Bake in the preheated oven for 9-10 minutes or until the edges of the donuts are lightly browned and a toothpick inserted comes out clean. Let cool in the pan for about two minutes.
- Cool Donuts: Transfer the donuts to a wire rack set on parchment paper or a baking sheet to cool completely, about 10 minutes, before applying the topping.
- Prepare Topping: In a medium bowl, combine the granulated sugar with ground cinnamon. Place the melted butter in a separate shallow dish.
- Coat Donuts: Dip each cooled donut first into the melted butter, then into the cinnamon sugar mixture, coating all sides evenly for a sweet, crunchy finish.
- Serve and Store: Serve the donuts immediately for the best flavor and texture. Store leftovers covered tightly at room temperature for up to 2 days.
Notes
- Do not overmix the batter to avoid tough donuts; a few lumps are fine.
- If you don’t have a donut pan, you can use a muffin pan, but the shape and cooking time may differ.
- Milk can be substituted with any dairy or non-dairy alternative.
- Use room temperature ingredients to ensure even mixing and fluffier donuts.
- For a vegan version, substitute the egg with a flax egg and use plant-based yogurt and butter alternatives.
- Donuts are best eaten fresh but can be lightly warmed the next day for a fresher taste.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
