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Baked Cinnamon Donuts

These Baked Cinnamon Donuts, are a fast and easy breakfast, dessert or snack idea. A soft and delicious cinnamon sugar baked Doughnut is perfect anytime! 

cinnamon donuts 3 stacked and one leaning


 

What can I say? I’m bringing 2 of my favourite things together, Cinnamon and Donuts! I thought with how fast time goes, can you believe Christmas is over already? Before you know it, it will be sunny and warmer and hopefully a much better year than 2020 showed itself to be. And what better way to start off the year then with some Baked Donuts!

How to make them

In a medium bowl whisk together flour, baking powder, baking soda, salt, sugar and cinnamon. In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.

dry ingredients in a bowl egg mixture beaten in a bowl and the ingredients combined

Mix wet ingredients into dry ingredients and mix just until combined, do not over mix, if there are a few lumps that’s ok. Place in a pastry bag and fill almost to the top the donut pan. Bake approximately 10 minutes.

placing the batter in the donut pan before and after baking

When to add the cinnamon sugar

I let the donuts cool about 20 seconds before I removed them from the pan,  then I immediately dipped the tops in the cinnamon sugar. Or you could let them cool, brush the tops with a little melted butter and then dip in the cinnamon sugar mixture. But if you prefer plain that works too.

Is it Donut or Doughnut?

In the Oxford English Dictionary it lists both spellings, Doughnut is the preferred spelling in British English and donut is the preferred American spelling. So in other words they both mean the same thing, just different spelling.

6 donuts on a wire rack

Why use a pastry bag?

I found using a pastry bag was much easier and faster,  it is easier to control the amount of batter added to the pan. Of course you can use a spoon if you wish.

How to store them

Store the baked cooled donuts in an air tight container at room temperature. They will last up to 4 days. They can also be frozen in a freezer safe bag or container. They will keep for up to 2-3 months in the freezer.

4 donuts on a blue board

More Donut Recipes

If you are looking for something homemade, fast, easy and delicious for breakfast or a snack, then I recommend these Baked Cinnamon Donuts, healthier than fried and just as delicious. Enjoy!

up close cinnamon donuts
a donut leaning against 3 stacked

Baked Cinnamon Donuts

Rosemary Molloy
Cinnamon Cake Donuts, fast, easy and delicious, a perfect breakfast, snack or dessert recipe.  Soft homemade baked donuts. 
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 donuts
Calories 208 kcal

Ingredients
  

FOR THE DONUTS

  • 3 tablespoons butter (melted & cooled) (42 grams)
  • 1 cup flour (130 grams)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • â…“ cup granulated sugar (66 grams)
  • ½-¾ teaspoon ground cinnamon
  • 1 large egg (room temperature)
  • ¼ cup + 1 tablespoon milk (room temperature) (75 grams)
  • 3 tablespoons greek yogurt (room temperature)
  • 1/2 teaspoon vanilla

TOPPING

  • 2-3 tablespoons granulated sugar
  • ½-1 teaspoon ground cinnamon

Instructions
 

FOR THE DONUTS

  • Pre-heat oven to 350F (180C), grease and flour a 6 size donut pan.
  • In a small pot melt butter and let cool.
  • In a medium bowl whisk together flour, baking powder, baking soda, salt, sugar and cinnamon.
  • In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
  • Mix the wet ingredients into dry ingredients and mix just until combined, do not over mix. It there are a few small lumps that is ok.
  • Place the batter in a pastry bag and fill almost to the top the donut pan (or use a spoon to fill the pan). Bake approximately 10 minutes.

TOPPING

  • In a small bowl combine well the sugar and cinnamon, set aside.
  • Remove from oven, wait approximately 3-5 minutes then flip them over and dip the donuts in the cinnamon sugar topping or let cool then brush with melted butter (approximately 2 tablespoons/28.75 grams) and dip in topping. Enjoy!

Notes

For room temperature ingredients, remove from the fridge 45-60 minutes before using.

Nutrition

Calories: 208kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 122mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 230IU | Calcium: 51mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from December 27, 2015.

20 Comments

  1. 5 stars
    Fabulous and easy. No electric mixers are even needed. Removes from donut pan like a charm. Makes 5 good-sized donuts. I liked these donuts so much, I bought a second donut pan to make closer to a dozen at a time next time. .

  2. 5 stars
    Just made these donuts for my family. They were delicious and devoured within seconds. Excellent recipe! Thanks!

  3. Sad i see this now but i know its not late yet. I just want ask if it could be fried? what to add and the mixture please. Thank you Rosemary for posting this.

    1. Hi Margie, sorry it was kind of late for me. 🙂 But no these donuts cannot be fried. I do have a cinnamon fried donut recipe though https://anitalianinmykitchen.com/cake-donuts/. Let me know if you try them.

  4. I’ll definitely be making these for my grandchildren. Thanks for another great recipe. I wish you and your family a healthy and happy 2016.

  5. You know, I need to get a donut pan! I went to the donut shop yesterday (on a total whim–I should have eaten breakfast!) And they were $1.15 each. Whoa! But they were wonderful. I just need to make more myself and my son is a huge fan of the powdered sugar version. Thanks for sharing Rosemary and Happy New Year!

    1. Hi Rachel, Wow for $1.15 I don’t know how many I would have bought, they are so expensive here. I love the powdered sugar version too! Happy New Year to you and your family Rachel.

  6. 5 stars
    Delicious!! These beauties look absolutely perfect and I love the idea of using a piping bag to fill the pan (why didn’t I do that?…) 🙂

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