Baked Cinnamon Sugar Donuts.

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

Happy Tuesday slash Happy belated National Donut Day!

Can every day be National Donut Day? I feel like waking up to the obnoxiously loud alarm every morning would be a lot easier if there was a fresh-baked donut waiting for us downstairs. From the donut fairy, of course. Ugh. Dreamworld.

Anyway.

Just in case you didn’t get your donut fix last weekend, here’s a new recipe to try this week. Besides jelly donuts and maple donuts, cinnamon sugar donuts theeee best. You’re allowed to have 3 favorite donut varieties. I’m not sure if you knew that.

Side note: Let me talk about the most incredible Nutella donuts. We had my birthday party at a bar/restaurant known for its Nutella donuts last weekend. Little fried balls of dough, that came straight out of the kitchen steaming hot, with gooey Nutella inside. Yes. Served with pistachio gelato. (!) And a birthday candle. O-M-G. I need to figure out how to make them.

So, you’re actually allowed to have 4 favorite donuts.

I made these cinnamon sugar donuts last week after a friend told me she made and loved the powdered sugar donuts from my 1st cookbook. And suddenly the salad I was eating over our lunch conversation suddenly began tasting like yard clippings and all I wanted was a warm donut and a cappuccino. Shocking.

How cute?! These measuring spoons! I found them at a tiny kitchen shop called The Little Apple in Philadelphia.

So naturally, I made donuts the next morning. This is the same exact recipe that I use for quite a few of my donut recipes. I’m a firm believer in having a few solid base recipes and reusing them for new varieties. Like chocolate cupcakes (here, here, and here), vanilla cupcakes (here, here, here, here, here, here, and here), muffins (here, here, here, and here), and now donuts (here, here, here, here!).

In other words, a basic donut recipe will take you far in breakfast life.

The recipe is quite standard. Flour, egg, butter, sugar, milk. I like to add yogurt to my donut batter for a little extra moisture. Likewise, I prefer to use brown sugar instead of granulated for moisture and a flavor boost. One of my favorite additions to this donut batter is nutmeg. Now, it sounds a little strange and out of place, but I swear by it. It truly gives these donuts that special “bakery” flavor.

The cinnamon sugar coating is nothing more than cinnamon and sugar. Mind blowing. The baked donuts get a little dip into melted butter (yesssss!) and then a very, very generous dunk into the cinnamon sugar mixture.

The best part? Drumroll, please. These donuts are baked, not fried. So, there is much less work involved and, since it’s summer and everything, much less oil involved. You are welcome!

By the way, here is the donut pan I own. It’s the only special tool you’ll need to make this recipe. If you don’t have one, a muffin pan will easily work instead. Donut tip: To get the donut batter neatly into the donut pan, use a large ziplock bag. Cut a hole in one corner and pipe the batter into the pan. It’s soooo much easier and neater this way.

This recipe only makes 8 donuts, so I suggest doubling the recipe for a larger family or guests. 8 donuts is the perfect number for just the two of us. I froze a few extra so I didn’t have 4-5 leftover donuts breaking down my self control all week.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Baked Cinnamon Sugar Donuts

Yield: 8 donuts

Total Time: 45 minutes

There is nothing like waking up to fresh-baked cinnamon sugar donuts, but what makes this recipe a winner is how EASY it is!

Print Recipe

Ingredients:

• 1 cup (125g) all-purpose flour (spoon & 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) milk¹


• 1/4 cup (60g) yogurt²


• 2 Tablespoons (30g) unsalted butter, melted


• 1 and 1/2 teaspoons pure vanilla extract

Topping

• 1 cup (200g) granulated sugar³


• 1 teaspoon ground cinnamon


• 1/2 cup (115g) unsalted butter, melted

Directions:

1. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.


2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.


3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.


4. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.


5. Top the donuts: Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.


6. Make ahead tip: You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap 'em for a couple seconds.

Recipe Notes:

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

1. Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK. I like to use buttermilk. Room temperature is best for this recipe.


2. Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. I like to use low fat plain Greek yogurt. Room temperature is best for this recipe.


3. If you don't prefer the little "crunch" with the granulated sugar coating, use confectioners' sugar instead.

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