Baked cinnamon sugar donuts are one of my favorite baked donut recipes (so far). They’re irresistible still warm so you may want to double the recipe!
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My daughter made these baked cinnamon sugar donuts twice and each time we’ve inhaled them in a matter of minutes. Seriously.
They’re worth any burnt taste buds that might happen in the process of eating them hot from the pan. Adapted from these French breakfast donuts, you’ll want them for breakfast and dessert.
And a midday snack. And a late-night snack. And all the snacks.
You may want to double the recipe. You’ll be surprised at how quickly a dozen cinnamon sugar donuts disappear. (Or maybe you just need a dozen for yourself. I’m good with that.)
Also, Madison found placing the batter in a large Ziploc bag and piping it into the molds was much easier than trying to use a spoon or spatula. I’ve included that option in the directions, but if you’d rather do it old school, feel free to spoon away!
You’ll want to make sure you have a quality donut pan—this Wilton non-stick donut pan is my current favorite. We’ve gotten plenty of good use out of it!
Printable recipe for baked cinnamon sugar donuts below.
- ½ cup plus 2 T unsalted butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 3 cups flour
- 4½ tsp baking powder
- ½ tsp salt
- 1 tsp nutmeg
- 1 cup milk
- 6 T unsalted butter, melted
- 1 cup sugar
- 2 T cinnamon
- Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray.
- In a large bowl, cream together butter and sugar until fluffy (approximately 2 to 3 minutes). Add eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, salt and nutmeg together in a medium bowl. Add dry ingredients alternately with milk to creamed mixture.
- Place batter in a large Ziploc bag; cut off corner and pipe into molds filling ½ full.
- Bake 15 to 20 minutes. Let sit in pan 3 to 5 minutes. Remove and swirl tops in melted butter, then dip in sugar and cinnamon mixture. Makes 12 donuts.
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