These Baked Cinnamon Donuts, are a fast and easy breakfast, dessert or snack idea. A soft and delicious cinnamon sugar baked Doughnut is perfect anytime!
What can I say? I’m bringing 2 of my favourite things together, Cinnamon and Donuts! Nothing better then that combination from a Cinnamon Cake to muffins to yes a favorite scone recipe on the blog.
Recipe Ingredients
- Butter
- Flour – all purpose flour or cake/pastry flour for a softer donut
- Baking powder
- Baking soda
- Salt
- Sugar – granulated sugar
- Cinnamon
- Egg – large egg
- Milk
- Yogurt – Greek yogurt
- Vanilla – vanilla extract
How to make them
In a medium bowl whisk together flour, baking powder, baking soda, salt, sugar and cinnamon. In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
Mix wet ingredients into dry ingredients and mix just until combined, do not over mix, if there are a few lumps that’s ok. Place in a pastry bag and fill almost to the top the donut pan. Bake until baked through.
When to add the cinnamon sugar
I let the donuts cool about 20 seconds before I removed them from the pan, then I immediately dipped the tops in the cinnamon sugar. Or you could let them cool, brush the tops with a little melted butter and then dip in the cinnamon sugar mixture. But if you prefer plain that works too.
Is it Donut or Doughnut?
In the Oxford English Dictionary it lists both spellings, Doughnut is the preferred spelling in British English and donut is the preferred American spelling. So in other words they both mean the same thing, just different spelling.
Why use a pastry bag?
I found using a pastry bag was much easier and faster, it is easier to control the amount of batter added to the pan. Of course you can use a spoon if you wish.
More Donut Recipes
If you are looking for something homemade, fast, easy and delicious for breakfast or a snack, then I recommend these Baked Cinnamon Donuts, healthier than fried and just as delicious. Enjoy!
FOR THE DONUTS
- 3 tablespoons butter (melted & cooled)
- 1 cup flour all purpose or cake/pastry flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ⅓ cup granulated sugar
- ½-¾ teaspoon ground cinnamon
- 1 large egg (room temperature)
- ¼ cup + 1 tablespoon milk (room temperature) (75 grams total, if you double the recipe then double this amount)
- 3 tablespoons greek yogurt (room temperature)
- ½ teaspoon vanilla
TOPPING
- 2-3 tablespoons granulated sugar
- ½-1 teaspoon ground cinnamon
FOR THE DONUTS
-
Pre-heat oven to 350F (180C), grease and flour or spray a 6 size donut pan.
-
In a small pot melt butter and let cool.
-
In a medium bowl whisk together flour, baking powder, baking soda, salt, sugar and cinnamon.
-
In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
-
Mix the wet ingredients into dry ingredients and mix just until combined, do not over mix. It there are a few small lumps that is ok.
-
Place the batter in a pastry bag and fill almost to the top the donut pan (or use a spoon to fill the pan). Bake approximately 10 minutes.
TOPPING
-
In a small bowl combine well the sugar and cinnamon, set aside.
-
Remove from oven, wait approximately 3-5 minutes then flip them over and dip the donuts in the cinnamon sugar topping or let cool then brush with melted butter (approximately 2 tablespoons/28 grams) and dip in topping. Enjoy!
How to store them
Store the baked cooled donuts in an air tight container at room temperature. They will last up to 4 days. They can also be frozen in a freezer safe bag or container. They will keep for up to 2-3 months in the freezer.
Calories: 208kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 122mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 230IU | Calcium: 51mg | Iron: 1mg
Updated from December 27, 2015.