Baked Cinnamon Sugar Doughnuts

It’s Monday, so naturally I’m craving a warm doughnut and a latte to kick off the week. Grab a mug of coffee or hot chocolate, and let’s bake doughnuts! Tender and fluffy, baked and not fried, these baked cinnamon sugar doughnuts are a fab way to get our doughnut fix.

Baked Cinnamon Sugar Doughnuts

Spiced with cinnamon and nutmeg, dipped in melted butter and dunked in cinnamon-sugar, these are the way to (baked) doughnut bliss!

Perfect Baked Doughnuts

For easy baked doughnuts, transfer the batter to a large piping bag and fill each doughnut cup about 3/4 full.

Tap the doughnut pan to settle the batter, then bake until golden and the tops spring back to the touch (about 8 minutes).

Turn doughnuts out onto a wire rack to cool completely. Once the doughnuts are cool, dip in melted butter and dunk in cinnamon sugar.

Baked Cinnamon Sugar Doughnuts

More baked doughnut recipes you’ll love:

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Baked Cinnamon Sugar Doughnuts

Baked Cinnamon Sugar Doughnuts

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 12 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Indulge your doughnuts cravings with tender and fluffy baked cinnamon sugar doughnuts, a scrumptious way to get your doughnut fix! Recipe makes 12 doughnuts.


Ingredients

Doughnuts

  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 2 tsp vanilla extract

Topping

  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray.
  2. Whisk together cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full.
  4. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  5. Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar; repeat with other side. If you have extra cinnamon sugar, dunk tops again.
  6. Doughnuts taste best the first day – store leftover doughnuts at room temperature or wrap well and freeze up to 2 months.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Keywords: Cinnamon, Sugar, Doughnuts, Donuts

Baked Cinnamon Sugar Doughnuts

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30 Comments

  1. My Grandson is no fan of ice cream and cake, but he loves doughnuts. He asked me to make them for him.