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Moist and soft cinnamon sugar donuts with spoonful of cinnamon sugar on the side.

Baked Cinnamon Sugar Donuts

Moist and fluffy donuts that are baked instead of fried, and topped with a cinnamon-sugar mixture.

Prep Time 15 minutes
Cook Time 10 minutes
Dipping Time 5 minutes
Total Time 30 minutes
YIELD 6 donuts
Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

For the donuts:

  • 1 cup (140g or 5 oz) all-purpose flour
  • ¾ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅓ cup (65g or 2.5 oz) granulated sugar or light brown sugar
  • 1 large egg , slightly beaten
  • ½ cup buttermilk*
  • 3 tablespoons (40g or ⅓ stick) butter, melted
  • 1 teaspoon vanilla extract

For the cinnamon-sugar topping:

  • 2-3 tablespoons (30-45g) butter, melted
  • ¼ cup (50g or 1.7 oz) granulated sugar
  • 2 teaspoons ground cinnamon (or 1 teaspoon for less cinnamon flavor)

Instructions

  1. Preheat oven to 350℉/180℃ degrees. Grease donut pan with butter or nonstick spray.

  2. In a large bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add sugar and mix. Set aside.

  3. In a small bowl whisk together the egg, buttermilk and vanilla extract. Whisk in the melted butter until combined. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Be careful not to overmix the batter.

  4. Divide the mixture evenly between the donut wells in the pan, about ½ full. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean or with a few moist crumbs. Let donuts cool in the pan for 5 minutes and then move to a wire rack to cool completely.

  5. Meanwhile, make the cinnamon-sugar topping. In a small bowl mix together the sugar and cinnamon. For each donut, dip the top (or the whole thing) in melted butter and then dip into the cinnamon-sugar mixture.

Recipe Notes

  • Topping: You can also cover the whole donut with cinnamon-sugar mixture instead of just the top. If you choose this option, I suggest doubling the topping recipe.
  • Pan options: Instead of a donut pan, use a mini muffin pan or standard-sized muffin pan. This recipe yields about 6 standard size muffins. No need to adjust bake times for mini muffins, but bake regular muffins for 15-18 minutes.
  • Buttermilk substitution: Take a liquid measuring cup and pour ½ tablespoon of white vinegar or lemon juice in it. Add milk until it reaches half a cup. Stir and let sit for 5 minutes.
  • Storing and serving: Donuts are best the same day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
    Donuts can be frozen (with their topping) in an airtight container for up to 2 months.