Delicious Baked Cinnamon Sugar Donuts (Printable Version)
Soft baked donuts rolled in warm cinnamon sugar coating
# 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, ensuring all cavities are coated to prevent sticking.
02 - In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisk until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. The batter should remain slightly thick; avoid overmixing to prevent tough donuts.
05 - Transfer batter to a piping bag or use a spoon to distribute evenly into donut pan cavities, filling each approximately three-quarters full.
06 - Bake for 10 to 12 minutes until donuts are lightly golden brown 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 - While donuts are still warm, combine granulated sugar and ground cinnamon in a shallow bowl, mixing thoroughly.
09 - Brush each warm donut lightly with melted butter, then immediately roll in the cinnamon sugar mixture, pressing gently to ensure even coverage on all sides.
10 - Serve immediately while warm for best texture, or allow to cool completely to room temperature.
# Expert Tips:
01 -
- They bake up in twelve minutes flat meaning you can go from craving to eating in under half an hour
- The texture is incredibly light and cakey nothing like the dense dry donuts you might remember from coffee shops
02 -
- Overmixing the batter will make your donuts tough and rubbery so stop as soon as the flour disappears
- Letting them cool just those three minutes in the pan makes all the difference for getting them out intact
03 -
- Use a piping bag or zip-top bag with the corner snipped to fill the donut cavities without making a mess
- Warm your donuts slightly before coating them because the butter melts the sugar just enough to create that perfect crunchy shell