Description
Delight in these easy-to-make Baked Cinnamon Sugar Donuts that offer a perfect balance of warm spices and a tender crumb. Baked instead of fried, they are a lighter twist on a classic treat, featuring a cinnamon-sugar coating and a hint of nutmeg for added depth of flavor.
Ingredients
Scale
Donut Batter
- 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 donut pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to ensure easy removal of the donuts after baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside.
- Combine wet ingredients: In another bowl, whisk together the egg, light brown sugar, milk, and yogurt until smooth. Then add the melted unsalted butter and vanilla extract, whisking until fully incorporated.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as the batter will be thick and you want to maintain a tender texture.
- Fill donut pan: Transfer the batter into a large zip-top bag, cut a corner off, and pipe the batter into the donut cavities, filling each about 2/3 to 3/4 full.
- Bake the donuts: Bake for 9-10 minutes, or until the edges turn lightly browned. Remove from oven and allow to cool in the pan for about two minutes, then transfer the donuts to a wire rack placed over parchment paper or a baking sheet. Repeat with remaining batter.
- Prepare cinnamon sugar topping: In a medium bowl, mix together granulated sugar and cinnamon.
- Coat the donuts: Dip each cooled donut into the melted butter, then immediately into the cinnamon sugar mixture, ensuring all sides are coated.
- Serve and store: Serve the donuts fresh for the best flavor and texture. Store any leftovers covered tightly at room temperature for up to 2 days.
Notes
- Using a piping bag or zip-top bag for batter dispensing makes filling the donut pan much easier and cleaner.
- Do not overmix the batter to keep the donuts tender and light.
- Milk and yogurt can be substituted with buttermilk if desired for a slight tang.
- These donuts are best enjoyed fresh but can be stored at room temperature covered for up to two days.
- If you do not have a donut pan, you can use a mini muffin pan but the shape will differ.
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
