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Baked Cinnamon Sugar Donuts

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Consisting of pillowy, soft buttermilk donuts that are lightly brushed in melted butter before being coated in cinnamon sugar, these baked cinnamon sugar donuts are crazy delicious. Bonus, they are baked making for an easy quick breakfast or sweet treat! 

Ingredients

Scale

Baked Buttermilk Donuts

  • 1 Cup (130 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoons Ground Cinnamon
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Ground Nutmeg, Optional
  • 1/4 Teaspoon Sea Salt
  • 1 Large Egg, Room Temperature
  • 1/4 Cup + 2 Tablespoons (90 ml) Light (Reduced Fat) Buttermilk, Room Temperature
  • 1/4 Cup (50 g) Brown Sugar, Light or Dark, Packed
  • 3 Tablespoons (42 g) Unsalted Butter, Melted and Cooled
  • 1/2 Teaspoon Vanilla Extract

Cinnamon Sugar Coating

  • 1/2 Cup (100 g) Granulated Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 2 Tablespoons (28 g) Unsalted Butter, Melted

Instructions

Baked Buttermilk Donuts

  1. Preheat oven to 350F. Generously grease a standard donut pan.
  2. In a medium mixing bowl, add the flour, salt, cinnamon, nutmeg (optional), baking powder and baking soda into a medium mixing bowl. Whisk to combine and set aside.
  3. In a separate small mixing bowl, add and whisk together the egg, brown sugar, buttermilk, melted butter and vanilla extract.
  4. Pour liquid mixture into bowl with the dry ingredients and gently mix until donut batter comes together, about 1-2 minutes. Take care not to over mix batter.
  5. Transfer donut batter into a large pastry bag or Ziplock. Cut off about a 1/4” of the tip of bag and pipe the batter into the prepared donut pan.
  6. Bake donuts for 9-10 minutes rotating the pan half-way through bake time. Donuts are ready when a toothpick inserted into one comes out clean.
  7. Allow donuts to rest in pan for 5 minutes before inverting onto a cooling rack to cool to room temperature.

Cinnamon Sugar Coating

  1. Place melted butter in a small dish. Set aside. 
  2. In a separate small mixing bowl/container,whisk together the sugar and cinnamon. 

Assembly

  1. Use a pastry brush to apply melted butter onto the top and bottom of the cooled donuts.
  2. Dip the top and bottom of each donut into the cinnamon sugar mixture making sure that the donuts are fully coated. I like to roll the sides of each donut in the cinnamon sugar as well. 
  3. Once coated in cinnamon sugar, the donuts are ready to be served. 

Notes

  • Baked donuts are best eaten the day it is baked. However, leftover donuts stored in an airtight container will last 1-2  days in the fridge and 1-2 months in the freezer. When ready to serve frozen donuts, thaw in the fridge overnight or at room temperature to restore soft texture. 
  • Do not have a donut pan, no worries! Baked cinnamon sugar donuts maybe baked as equally delicious muffins. Follow the recipe that same just use a muffin pan in place of a donut pan. Keep in mind that muffins may require an additonal 1-2 minutes or more bake time. 
  • If you are using full-fat buttermilk, increase the amount used in recipe by 1 tablespoon. For example, instead of 6 tablespoons, use 7 tablespoons as full-fat buttermilk tends to be thicker than light (reduced fat) buttermilk. 

Find it online: https://nourishedendeavors.com/baked-cinnamon-sugar-donuts/