Cinnamon Sugar Baked Donuts (Print Version)

Soft and fluffy baked donuts coated in sweet cinnamon-sugar for a quick, delightful indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Coating

11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# Step-by-Step Guide:

01 - Preheat the oven to 375°F. Lightly grease a standard donut pan to prevent sticking.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 - In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to maintain tender texture.
05 - Spoon or pipe the batter into the prepared donut cavities, filling each approximately three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched.
07 - Allow the donuts to cool in the pan for 3 minutes before transferring them to a wire rack.
08 - Mix sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then immediately coat by dipping into the cinnamon-sugar mixture.
09 - Enjoy the donuts warm or at room temperature.

# Top Tips:

01 -
  • They bake in just 12 minutes, so you can go from craving to eating without much waiting.
  • The cinnamon-sugar coating sticks to the warm butter and tastes like the best part of a churro.
  • No deep fryer, no splattering oil, no guilt about the mess or the calories.
  • The batter is forgiving, so even if you overmix a little, they still come out soft and tender.
02 -
  • Don't overfill the donut cavities or the batter will spill over the center post and you'll end up with donut muffins instead of rings.
  • Coat the donuts while they're still warm, the butter needs to be absorbed so the cinnamon sugar sticks properly.
  • If your buttermilk is old or you don't have any, the milk and vinegar trick works perfectly every time.
03 -
  • Invest in a good donut pan, the nonstick kind releases the donuts cleanly and bakes them evenly.
  • Pipe the batter instead of spooning it, you'll fill the cavities faster and avoid air pockets.
  • Make the cinnamon-sugar coating in a wide, shallow bowl so you can roll the donuts easily without making a mess.
  • If you want extra cinnamon flavor, add an extra half teaspoon to the batter along with the coating.
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