These baked Cinnamon Sugar donuts are my new favorite breakfast treat. I mean, what’s not to love about tender and fluffy baked donuts coated in a buttery cinnamon sugar mixture? They’re sweet, indulgent, and perfect for special occasions or anytime you’re craving something sweet. These donuts are so easy to make, too. The dough comes together quickly and doesn’t require any rising time. That means you can have fresh, warm Cinnamon Sugar Donuts.
Step By Step Instructions
Grease your donut pan well with a good quality baking spray, and Preheat the oven to 350°F/176°C.
Sugar: Granulated or super-fine/caster sugar are both suitable for this recipe.
Eggs: Use room temperature large eggs.
Butter: I use salted butter for extra flavor, but if you’re not sure of the salt levels in your brand, be sure to use unsalted butter so you can control the amount of salt in the recipe.
Oil: I use a neutral-tasting oil like canola or vegetable oil, but any oil with a high smoke point will work.
Ground nutmeg: This spice is optional, but I love the flavor it adds! If you don’t have any on hand, feel free to leave it out or use allspice instead.
Buttermilk: whole or low-fat buttermilk both work fine with this recipe. You can also use whole milk with a tablespoon of lemon juice or vinegar if you don’t have any buttermilk on hand.
Cinnamon: Use good quality cinnamon for the best flavor.
Combine the melted butter and allow it to cool enough so that when combined with eggs won’t cook them.
Add the dry ingredients to a large mixing bowl.
Mix well to combine and set aside.
Mix the melted butter with the oil, buttermilk, vanilla, and eggs.
Pour the wet ingredients into the flour mixture.
Mix to combine until all of the flour is mixed in, being careful not to overmix. The mixture will be thick and resemble a dough. If the mixture looks dry, add a little extra buttermilk until it is moistened.
Pipe the dough into the donut cavities using a piping bag (or to use a large ziplock bag, just cut a corner off the bottom of the bag and pipe the batter into each cavity).
If the ends don’t meet properly, just wet your finger and pat down the dough to form neat rings.
Bake for 12 to 14 minutes or until they are golden and a cake tester comes out clean.
Transfer to a wire rack to cool enough to handle. While the donuts cool, melt the butter for the coating. Then in a small bowl, mix the cinnamon and sugar together.
Dip each of the donuts in the butter to coat.
Then add it to the cinnamon and sugar to coat.
You can coat just the top or both sides. It’s up to you. I coat the whole donut.
Repeat the process with the rest of the donuts before serving.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
