Description

These Baked Cinnamon Sugar Donuts are a delicious and easy homemade treat featuring a fluffy, tender texture with a perfect balance of warm cinnamon and sweet sugar coating. Baked instead of fried, these donuts are lighter and perfect for a quick breakfast or snack. They come out beautifully golden with a soft crumb and are finished with a classic cinnamon sugar dunk in melted butter for that irresistible sweet crunch.

Ingredients

Units Scale

Dry Ingredients

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

Wet Ingredients

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick cooking spray to ensure the donuts release easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
Combine Wet Ingredients: In another bowl, whisk the egg, packed light brown sugar, milk, and yogurt together until smooth. Then add the melted unsalted butter and pure vanilla extract, whisking everything together until fully incorporated.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this will make the donuts tough. The batter should be quite thick.
Fill the Donut Pan: Using a large resealable plastic bag, spoon the batter inside, then cut one corner off to create a piping bag. Pipe the batter evenly into each donut cavity, filling about two-thirds to three-quarters full.
Bake the Donuts: Place the pan in the preheated oven and bake for 9 to 10 minutes, or until the edges are lightly browned and a toothpick inserted comes out clean. Remove from oven and allow the donuts to cool in the pan for about two minutes, then carefully transfer them to a wire rack set over parchment paper or a baking sheet to cool further. Bake any remaining batter in the same manner.
Prepare Cinnamon Sugar Coating: While the donuts are cooling, combine granulated sugar and ground cinnamon in a medium bowl.
Dip and Coat Donuts: Dip each cooled donut into the melted butter, then immediately dunk into the cinnamon sugar mixture, coating all sides evenly.
Serve and Store: Serve the donuts immediately for best taste and texture. Any leftovers should be stored tightly covered at room temperature and consumed within two days.

Notes

There is nothing like waking up to fresh-baked cinnamon sugar donuts. What makes this recipe a winner is its simplicity and ease.
Using the piping bag method helps you fill the donut pan evenly and neatly.
Donuts can be served warm or at room temperature, but dipping in melted butter and cinnamon sugar is best when donuts are fully cooled.
Leftovers keep well covered at room temperature up to 2 days but are best fresh.
You can substitute yogurt with sour cream for a similar texture and tang.

Nutrition

Serving Size: 1 donut
Calories: 220 kcal
Sugar: 17 g
Sodium: 160 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg