Description
Light, fluffy baked cinnamon donuts coated in melted butter and rolled in sweet cinnamon sugar. These easy homemade donuts are ready in under 30 minutes with no deep frying required—perfect for weekend breakfasts or any time you’re craving a bakery-style treat!
Ingredients
Scale
For the Donuts:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup whole milk, room temperature
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1½ tablespoons ground cinnamon
- 4 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray your donut pan with non-stick cooking spray, making sure to coat both the cavities and the center posts well to ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined and no lumps remain. This ensures even distribution of the leavening agent and spices throughout your donuts.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated. Make sure your butter isn’t too hot, or it may scramble the eggs.
- Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. The batter should be smooth but don’t overmix—a few small lumps are okay. Overmixing can lead to tough, dense donuts.
- Fill the Donut Pan: Transfer the batter to a piping bag or large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ full. This allows room for the donuts to rise without overflowing.
- Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched. A toothpick inserted into the donut should come out clean or with just a few moist crumbs.
- Cool Slightly: Remove the pan from the oven and let the donuts cool in the pan for about 3-4 minutes. This makes them easier to remove without breaking. Then carefully turn the pan over onto a cooling rack to release the donuts.
- Prepare Cinnamon Sugar: While the donuts are baking or cooling, mix the sugar and cinnamon together in a shallow bowl until well combined.
- Coat the Donuts: While the donuts are still warm (this is important!), brush each donut all over with melted butter, then immediately roll or dip them in the cinnamon-sugar mixture, coating all sides generously. The butter acts as the “glue” that helps the cinnamon sugar stick beautifully.
- Serve: These donuts are best enjoyed warm and fresh! Serve immediately for the most incredible texture and flavor. Any leftovers can be stored in an airtight container.
Notes
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for the smoothest batter and best texture.
- Don’t Overfill: Resist the urge to fill the donut cavities more than ⅔ full, or they may bake into muffins rather than donuts with that signature hole in the center.
- Work Quickly: Coat the donuts in cinnamon sugar while they’re still warm for the best adhesion and most delicious results.
- Batter Consistency: The batter should be thick but still pipeable. If it’s too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour.
- Pan Alternatives: If you don’t have a donut pan, you can bake these in a muffin tin for donut muffins (adjust baking time to 14-16 minutes).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 215
- Sugar: 18g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg