Description
These baked cinnamon sugar donuts are a deliciously easy treat perfect for breakfast or a sweet snack. Lightly spiced with cinnamon and nutmeg, soft and tender inside, and coated in a buttery cinnamon sugar glaze, they come together quickly with simple ingredients and bake to perfection in just 10 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60g) yogurt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Spray a donut pan generously with non-stick spray to prevent sticking. Set the pan aside as you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside this dry mixture.
- Mix wet ingredients: In another bowl, whisk the large egg and packed light brown sugar until smooth. Add the milk and yogurt and continue whisking. Then whisk in the melted unsalted butter and pure vanilla extract until fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold or mix just until combined. The batter will be very thick, so avoid overmixing to keep the donuts tender.
- Fill donut pan: Spoon the batter into a large zip-top bag and cut off one bottom corner to create a piping bag. Pipe the batter evenly into the donut cavities, filling each about two-thirds to three-quarters full.
- Bake the donuts: Place the donut pan in the oven and bake for 9-10 minutes, or until the edges turn lightly golden brown. Remove the pan and allow the donuts to cool in the pan for about two minutes before transferring them to a wire rack set over parchment paper or a baking sheet. Repeat baking with any remaining batter.
- Prepare cinnamon sugar coating: In a medium bowl, mix together granulated sugar and ground cinnamon until well blended. Melt the 1/2 cup unsalted butter in a separate bowl.
- Coat the donuts: Dip each cooled donut first into the melted butter, then immediately into the cinnamon sugar mixture, coating all sides evenly for that classic sweet and buttery finish.
- Serve and store: Donuts are best enjoyed fresh and warm. Leftovers can be stored tightly covered at room temperature for up to two days without losing flavor or texture.
Notes
- This recipe is incredibly easy to make, especially with the piping bag method for filling the donut pan.
- Donuts bake quickly, so watch closely to avoid over-baking.
- Using yogurt adds moisture and tenderness to the donuts.
- Freshly baked donuts taste best; leftovers remain good for up to two days if stored properly.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
