YAY for donut week. I have always loved donuts but as we move towards eating less processed food and refined sugar I definitely eat less of them. So for a special treat this past weekend I tried out my new donut pans and I was not disappointed (and neither was my family). I loved that they were baked which makes them a little bit better for you. As I looked through recipes on the Internet, I noticed that a lot people mentioned that baked donuts weren’t exactly the same as their fried counterparts which was good to know what to expect. While they were different, they were sure delicious. This recipe including the baking took about 20 minutes. I love quick and easy. I hope you enjoy this recipe as much as I did.
Don’t have a donut pan? You need to invest – check them out here
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Cinnamon & Sugar Baked Donuts
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 stick butter, melted
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
For the donuts:
For the topping:
Instructions
- Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a small bowl, beat together buttermilk, eggs, vanilla, and melted butter until well combined.
- Stir the wet ingredients into the dry ingredients and mix well until combined.
- Fill your donut pan 3/4 full and bake for 8-10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
- To make topping, mix together the sugars and cinnamon in a small bowl.
- Dunk each donut in melted butter to completely coat and the swirl around in the cinnamon sugar mixture to coat.
Printed from Crumbs and Chaos (www.crumbsandchaos.dreamhosters.com)
Recipe from Buns in my Oven.
I would love a few of these for breakfast! 🙂
I want this whole batch right now! Cinnamon sugar donuts have to be one of my top donut picks–and that’s saying a lot since I am typically a donut-eating equal opportunist.
Now I want doughnuts for breakfast! we love baking doughnuts
Love it! I made donuts almost like yours but in a mini muffin pan, nothing like a butter dipped donut rolled in sugar! Can you tell I haven’t had breakfast yet! 🙂
Butter, sugar, and cinnamon on a donut!! I am so there!!! 🙂
I bought one of these pans many years ago. I tried off and on with the recpes included. YUK! (everytime)I am going to try your recipe, thank you.
is the nutmeg optional? if not how does it make the donuts taste?
The nutmeg is optional, but it gives them little more of a fried donut flavor. They’re great either way!
I’m hoping to make these soon! Will they be good if I make them the night before or is it better fresh out of the oven?
Joanna, These donuts are really best the day that they are made. Enjoy!
How many donuts does this recipe make?
It makes 12.
I found this on Pinterest, and had to leave a comment after making them tonight. These donuts are little bites of heaven! Can’t wait to check out the rest of your blog!
Made these baked donuts this morning and they are sooooo good and easy to make. Tried one before it had time to cool. The only thing is that I had to make extra topping as I really soaked them with butter and loaded them with the sugar and cinnamon topping. I really do recommend that you have a donut pan and don’t over fill or you will lose the donut hole. I would give these a 10 out of 10 for taste and ease of making.
So glad you enjoyed them!!