Delicious Baked Cinnamon Sugar Donuts (Printer-friendly)

Soft baked donuts coated in warm cinnamon sugar. Ready in 30 minutes for breakfast or dessert.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup milk, room temperature
07 - 2 large eggs, room temperature
08 - 2 tablespoons unsalted butter, melted
09 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Coating

10 - 1/2 cup granulated sugar
11 - 1 tablespoon ground cinnamon
12 - 4 tablespoons unsalted butter, melted

# How to Make It:

01 - Preheat oven to 375°F. Grease a standard donut pan thoroughly with nonstick spray or melted butter to prevent sticking.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until completely smooth and well blended.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined, being careful not to overmix as this will toughen the donuts.
05 - Transfer batter into a piping bag or use a spoon to distribute evenly into donut cavities, filling each approximately 3/4 full.
06 - Bake for 10 to 12 minutes until donuts are lightly golden and a toothpick inserted into the center comes out clean.
07 - Let donuts rest in the pan for 3 minutes to set, then carefully remove and transfer to a wire rack.
08 - Combine granulated sugar and ground cinnamon in a shallow bowl, mixing thoroughly to create an even coating mixture.
09 - Brush each warm donut lightly with melted butter, then immediately roll in the cinnamon sugar mixture until fully coated on all sides.
10 - Serve immediately while warm for best texture, or allow to cool completely to room temperature before serving.

# Expert Tips:

01 -
  • The baked version gives you all the comfort of fried donuts without the mess or guilt
  • Ready in under 30 minutes, making them perfect for unexpected cravings or last-minute guests
  • The cinnamon sugar coating creates that satisfying crunch against the softest, fluffiest interior
02 -
  • Overmixing the batter will make donuts tough, so stop as soon as the flour streaks disappear
  • The donuts must be warm but not hot when coating, or the butter will melt too quickly and the coating will not stick
  • Filling the pan more than three-quarters full will cause donuts to lose their hole and look like muffins
03 -
  • Use a piping bag or ziplock bag with the corner snipped to fill the donut pans cleanly
  • Let the donuts cool exactly 3 minutes in the pan, no more, no less, for perfect release

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