Description
These baked cinnamon donuts offer a delightful twist on classic fried donuts, delivering a tender crumb with a perfect cinnamon sugar coating and a smooth cinnamon glaze. Ideal for a cozy breakfast or a sweet snack, they’re easy to make and require no deep-frying, making them a lighter treat with all the cinnamon-sugar goodness.
Ingredients
Scale
Donut Batter
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon butter, melted
Cinnamon Sugar Coating
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon butter, melted
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Donut Batter: In a bowl, whisk together ¾ cup all-purpose flour, cornstarch, baking powder, salt, granulated sugar, and cinnamon. In a separate bowl, beat the egg with buttermilk and melted butter. Gradually add the wet ingredients to the dry mixture and stir until combined and smooth.
- Fill the Donut Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan. Pour the batter evenly into the donut molds, filling each about three-quarters full to allow room for rising.
- Bake the Donuts: Bake in the preheated oven for approximately 8 minutes or until the donuts are springy to the touch and a toothpick inserted comes out clean. Remove from the oven and allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Make the Cinnamon Sugar Coating: Combine flour, brown sugar, and cinnamon in a shallow bowl. Brush the warm donuts lightly with melted butter, then dip each donut into the cinnamon sugar mixture, ensuring an even coating.
- Prepare the Glazes and Serve: For the cinnamon glaze, mix powdered sugar, milk, and cinnamon until smooth. For the vanilla glaze, whisk powdered sugar, milk, and vanilla extract. Dip the donuts partially or fully into either glaze according to preference. Let glaze set before serving.
Notes
- Use a non-stick donut pan or grease well to avoid sticking.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- You can choose between cinnamon glaze or vanilla glaze or use both for variety.
- If buttermilk is not available, substitute with milk and a teaspoon of lemon juice or vinegar.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
