Baked Cinnamon Sugar Donuts
These soft and fluffy Baked Cinnamon Sugar Donuts are made with a simple cake-style batter, baked in a donut pan, and coated in buttery cinnamon sugar.
Servings: 6
Calories: 265kcal
Equipment
Ingredients
Donuts
- ¾ cup all purpose flour
- 2 tbsp cornstarch
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup buttermilk
- 1 large egg
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3 tablespoon unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Lightly spray a 6-cavity donut pan with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg until the dry ingredients are evenly combined.
- In a separate small bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the wet ingredients are fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix the donut batter.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- While the donuts bake, combine the sugar and cinnamon for the coating in a shallow bowl. Pour the melted butter into a separate shallow bowl.
- Dip the warm donuts in melted butter, then coat them in the cinnamon sugar mixture. Repeat with the remaining donuts, serve warm, and enjoy!
Notes
- Avoid overmixing the batter, as this can make the baked donuts dense instead of soft and fluffy.
- Nutmeg adds a classic bakery-style cake donut flavor but can be omitted if preferred.
- No piping bag? Spoon the donut batter into a large zip-top bag, snip off one corner, and pipe it into the pan.
- For a lighter cinnamon sugar coating, dip only the tops. For extra sweetness, coat both sides.
- These are best served fresh and warm, but leftovers can be stored in an airtight container at room temperature for 2-3 days.
- This recipe makes 6 donuts and can easily be doubled.
- Let the coating set: After coating the donuts in cinnamon sugar, place them on a cooling rack for a few minutes to allow the butter and coating to set before serving.
Nutrition
Serving: 1donut | Calories: 265kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 292mg | Potassium: 53mg | Fiber: 1g | Sugar: 29g | Vitamin A: 302IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 1mg
