Description
Enjoy these delightful Baked Cinnamon Sugar Donuts, a soft and fluffy treat topped with a sweet cinnamon sugar coating. Perfectly baked and easy to make, these donuts bring the classic flavors of cinnamon and sugar without the need for frying. Ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Donuts
- 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
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and spray a donut pan with non-stick spray to ensure easy removal of the baked donuts later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, brown sugar, milk, and yogurt until smooth. Add the melted butter and vanilla extract, continuing to whisk until fully incorporated.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The batter will be thick, which is normal.
- Fill Donut Pan: Using a large resealable bag, cut off a corner and pipe the batter into each cavity of the donut pan, filling them about two-thirds to three-quarters full for perfect shape and bake.
- Bake Donuts: Place the pan in the oven and bake the donuts for 9-10 minutes, or until the edges are lightly browned. Allow them to cool for about two minutes before removing from the pan onto a wire rack lined with parchment paper or a baking sheet.
- Repeat Baking: Bake the remaining batter for another 1-2 donuts as needed, and transfer these to the wire rack once cooled slightly.
- Prepare Topping: Mix the granulated sugar and cinnamon in a medium bowl. Melt the unsalted butter separately for dipping.
- Coat Donuts: Dip each cooled donut into the melted butter, then coat thoroughly in the cinnamon sugar mixture, ensuring all sides are covered.
- Serve and Store: Serve the donuts immediately for the best flavor and texture. Leftovers can be stored covered tightly at room temperature for up to two days, though they’re best fresh.
Notes
- For easier batter transfer, use a piping bag or a resealable plastic bag with a corner cut off.
- Do not overmix the batter to avoid dense donuts; mix until just combined.
- Use room temperature ingredients for better mixing and texture.
- If you don’t have a donut pan, you can use a muffin pan, though the shape will differ.
- These donuts are best eaten fresh but can be stored covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
