These Coffee Cake Donuts are soft, fluffy baked donuts topped with a buttery cinnamon crumb topping and sweet vanilla glaze. Easy to make and ready in about 25 minutes, they’re perfect for breakfast, brunch, or a sweet snack!
Years ago, my hubby and I bought our first donut pan on a whim, and we've been making baked doughnuts ever since! I love skipping the mess of frying, and the whole family loves how soft and fluffy they turn out. We've made everything from chocolate to Baked Cinnamon Sugar Donuts, but these coffee cake donuts are still one of my favorites. The soft cake donut, cinnamon crumb topping, and vanilla glaze taste just like my Easy Cinnamon Coffee Cake, but in donut form. We now have two doughnut pans so I can make enough for the whole family!
Quick Look: Coffee Cake Donuts
Soft and fluffy baked coffee cake donuts topped with a buttery cinnamon crumb topping and sweet vanilla glaze. An easy homemade treat ready in about 25 minutes.
- Prep Time: 10 minutes
- Bake Time: 15-17 minutes
- Total Time: About 25 minutes
- Servings: 6 donuts
- Main Ingredients: Flour, brown sugar, cinnamon, butter, milk, and vanilla extract
- Perfect For: Breakfast, brunch, weekends, or a sweet snack
Add me as a trusted Google source.Ingredient Notes
See the printable recipe card below for exact ingredient amounts and full directions.
- Light Brown Sugar: Gives the crumb topping its sweetness and helps create that classic coffee cake flavor.
- Cinnamon: Used in both the donut batter and crumb topping for plenty of warm cinnamon flavor.
- Unsalted Butter: Melted butter helps create the buttery crumb topping and is also used in the donut batter.
- Vanilla Extract: Adds flavor to the donuts and the simple vanilla glaze.
- Powdered Sugar: The base of the vanilla glaze that gets drizzled over the tops of the donuts.
How to Make Coffee Cake Donuts
Step 1. Preheat oven to 325°F and coat a doughnut pan with non-stick baking spray. In a small bowl, combine the melted butter, light brown sugar, all-purpose flour, and cinnamon. Mix with a fork until the mixture forms a crumb topping, then set aside. For 12 donuts, double the recipe and use two doughnut pans.
Step 2. In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Set the dry ingredients aside.
Step 3. In a mixing bowl, cream together the sugar, egg, and butter until combined.
Step 4. Add the milk and vanilla extract to the wet ingredients. Slowly add the dry ingredients, mixing until the donut batter is just combined.
Step 5. Transfer the batter to a Ziploc bag or disposable piping bag, cut off the end, and pipe into the greased donut pan. Divide the crumb topping evenly over the tops of the donuts. Bake in the preheated oven for 15-17 minutes.
Step 6. Remove from the oven and cool for a few minutes before transferring the donuts to a cooling rack. In a small bowl, combine the powdered sugar, vanilla extract, and milk to make the vanilla glaze. Drizzle over the tops of the donuts and serve!
Baking Tips
- Don't overmix the batter. Mix just until the dry ingredients are combined with the wet ingredients to keep the donuts soft and fluffy.
- Use a piping bag. A disposable piping bag or Ziploc bag makes it much easier to evenly fill the donut pan without making a mess, just like I mention in my Pumpkin Coffee Cake Donuts recipe.
- Don't overfill the pan. Leave a little room for the donuts to rise as they bake.
- Check for doneness. The tops of the donuts should spring back when lightly touched, or a toothpick inserted into one should come out clean.
- Let them cool before glazing. Transfer the baked donuts to a cooling rack and let them cool slightly so the vanilla glaze doesn't melt right off.
Storage & Freezing
- Room Temperature: Store cooled coffee cake donuts in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Let the donuts come to room temperature before serving.
- Freezer: Freeze the donuts in a freezer-safe container for up to 2 months. For best results, freeze them before adding the vanilla glaze, then thaw at room temperature and glaze before serving.
Coffee Cake Donuts FAQs
Yes. You can use a muffin pan instead, although they'll have a muffin shape rather than the classic donut shape. Keep an eye on them while baking since the bake time may vary.
More Donut Recipes You’ll Love
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Coffee Cake Donuts
Equipment
Ingredients
Crumb Topping
- ¼ cup unsalted butter melted
- ¼ cup light brown sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon unsalted butter
- ½ cup milk
- 1 teaspoon vanilla extract
Vanilla Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ tablespoon milk
Instructions
- Prepare: Preheat oven to 325°F and coat a doughnut pan with non-stick baking spray.
- Make crumb topping: In a small bowl, combine the melted butter, light brown sugar, all-purpose flour, and cinnamon. Mix with a fork until crumbs form and set aside.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
- Mix batter: In a mixing bowl, cream together the sugar, egg, and butter. Add the milk and vanilla extract. Slowly add the dry ingredients, mixing until the donut batter is just combined.
- Fill pan: Transfer batter to a Ziploc or disposable piping bag, cut off the end, and pipe into the greased donut pan. Divide the crumb topping evenly over the tops of the donuts.
- Bake: Bake for 15-17 minutes. Remove from the oven and cool for a few minutes before transferring to a cooling rack.
- Glaze: In a small bowl, combine the powdered sugar, vanilla extract, and milk. Drizzle the vanilla glaze over the cooled donuts and serve.
Notes
- Don't overmix the batter. Mix just until the dry and wet ingredients are combined.
- Let the donuts cool slightly before adding the vanilla glaze so it doesn't melt off.
- This recipe makes 6 donuts. For 12 donuts, double the recipe and use two doughnut pans.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Donuts can be frozen for up to 2 months. For best results, freeze before glazing and add the glaze after thawing.
Leave a Reply