Cinnamon Sugar Baked Donuts (Printable Version)

Soft, fluffy baked donuts coated in a sweet cinnamon-sugar mixture for a quick treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 3/4 cup buttermilk or milk with 1 teaspoon vinegar
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Coating

11 - 1/2 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

# Step-by-Step Guide:

01 - Preheat the oven to 375°F and lightly grease a standard donut pan.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until well blended.
04 - Add the wet ingredients to the dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes until donuts spring back when lightly pressed.
07 - Let donuts cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
08 - Mix sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then immediately dip into the cinnamon-sugar mixture to coat evenly.
09 - Serve the donuts warm or at room temperature for best enjoyment.

# Additional Tips::

01 -
  • They bake in under 15 minutes, so you can go from craving to eating faster than driving to a donut shop.
  • No hot oil means no splatters, no lingering smell, and no anxiety about getting the temperature right.
  • The cinnamon sugar coating sticks to every curve and tastes like the best part of childhood mornings.
02 -
  • Coat the donuts while they're still warm—once they cool completely, the cinnamon sugar won't stick no matter how much butter you use.
  • Don't fill the pan more than three-quarters full or the batter will spill over the edges and create a mess that's hard to clean and ruins the donut shape.
  • If your buttermilk is cold from the fridge, let it sit out for a few minutes or the melted butter will seize up when you mix them together.
03 -
  • Brush the melted butter onto the warm donuts instead of dipping them—it gives you more control and prevents them from getting soggy.
  • If you want a thicker coating, dip the donuts twice, letting the first layer set for a minute before adding the second.
  • Make a double batch and freeze half before coating—they thaw in minutes and taste fresh when you brush them with butter and roll them in cinnamon sugar.
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