Description
These Baked Cinnamon Sugar Donuts are a delightful, healthier alternative to traditional fried donuts. Soft, fluffy, and bursting with warm cinnamon and nutmeg flavors, they are coated in a buttery cinnamon sugar topping, perfect for breakfast or an indulgent snack. Baked instead of fried, these donuts keep their tender texture without excess oil, making them an easy and delicious treat.
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
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to prevent sticking, and set aside for later use.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. This ensures even distribution of leavening and spices.
- Combine wet ingredients: In a separate bowl, whisk the egg, light brown sugar, milk, and yogurt until smooth and uniform. Then stir in the melted butter and pure vanilla extract, mixing until fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be thick; avoid overmixing to keep the donuts tender.
- Fill the donut pan: Spoon the batter into a large zipper-top bag, cut a corner, and pipe the batter into each donut cavity. Fill each about two-thirds to three-quarters full to allow room for rising.
- Bake the donuts: Place the pan in the oven and bake for 9-10 minutes or until the edges turn lightly golden brown. Remove the donuts and allow them to cool in the pan for about two minutes.
- Cool the donuts: Carefully transfer the donuts to a wire rack placed over parchment paper or a baking sheet. Bake any remaining batter using the same method. Cool all donuts for at least 10 minutes before adding the topping.
- Prepare the topping: In a medium bowl, mix together the granulated sugar and ground cinnamon thoroughly.
- Coat the donuts: Dip each cooled donut first into the melted butter, then immediately into the cinnamon sugar mixture, coating all sides evenly.
- Serve: Enjoy your baked cinnamon sugar donuts fresh for the best taste. Store leftovers in a tightly covered container at room temperature for up to 2 days.
Notes
- Do not overmix the batter to ensure light, fluffy donuts.
- If you don’t have a piping bag, spoon the batter carefully into the donut cavities.
- Use room temperature egg and ingredients for better batter mixing and texture.
- These donuts are best eaten the same day but can be stored covered at room temperature for 2 days.
- Milk can be substituted with any type of milk (dairy or non-dairy) and yogurt can be plain or Greek yogurt.
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
