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This baked cinnamon sugar donut recipe delivers all the comforting flavors of traditional fried donuts without the mess or hassle of deep frying. These cake-like treats have the perfect balance of warm cinnamon spice and sweet sugar coating, making them ideal for weekend breakfasts or afternoon coffee breaks.
I first made these donuts for my niece's birthday breakfast and now they've become our Sunday morning tradition. The house fills with the most incredible cinnamon aroma that somehow manages to get everyone out of bed without a struggle.
Ingredients
- Cake flour: Creates a tender crumb texture that makes these donuts melt in your mouth
- Baking powder: Ensures the perfect rise without yeast or proofing time
- Ground cinnamon: In both batter and coating provides warm spice notes throughout
- Buttermilk: Adds tanginess and keeps the donuts incredibly moist
- Melted butter: Enriches the batter and helps achieve golden edges
- Vanilla extract: Enhances all the flavors with its aromatic qualities
- Granulated sugar: Balances the spice and creates the signature sweet coating
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat oven to 350°F and thoroughly grease your donut pan with butter or non-stick spray. The greasing step is crucial as these tender donuts can stick easily, especially in the center hole area.
- Mix Dry Ingredients:
- Whisk together cake flour, baking powder, cinnamon, salt, and sugar in a large bowl until thoroughly combined. This ensures even distribution of leavening and spices throughout your batter.
- Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, melted butter, egg, and vanilla until perfectly smooth. The buttermilk might look slightly curdled when mixed with butter, but this is normal.
- Create The Batter:
- Pour wet ingredients into dry ingredients and stir gently just until combined. Stop mixing as soon as you no longer see dry flour. Overmixing activates gluten which will make your donuts tough rather than tender.
- Fill The Donut Pan:
- Transfer batter to a piping bag or zip-top bag with corner snipped for easy filling. Pipe batter into donut cavities about 2/3 full to allow room for rising.
- Bake To Perfection:
- Place pan in preheated oven and bake for 10-12 minutes. Look for golden edges and a springy texture when lightly touched. If you press your finger gently on a donut, it should bounce back.
- Prepare The Coating:
- While donuts bake, mix cinnamon and sugar in a shallow bowl. Melt butter in another bowl. Set up this coating station before donuts come out of the oven.
- Apply The Coating:
- While donuts are still warm but cool enough to handle, dip each one completely in melted butter, then roll in cinnamon sugar mixture until thoroughly coated.
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Cinnamon is truly the star ingredient in this recipe. I always use Saigon cinnamon which has a more intense, sweet flavor compared to regular varieties. My grandmother taught me that quality cinnamon makes all the difference in baked goods, and these donuts prove her wisdom with every bite.
Perfect Piping Technique
Getting the batter into the donut pan can be tricky with a spoon. For perfectly shaped donuts, fill a piping bag or plastic zip-top bag with your batter, snip off a corner, and pipe the batter evenly into each cavity. This gives you precise control and helps achieve uniform donuts that bake evenly. I learned after several lopsided batches that this simple step makes a huge difference in both appearance and texture.
Buttermilk Substitutions
No buttermilk in your refrigerator? No problem! You can easily make your own buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes until slightly thickened before using. This quick substitution works perfectly in this recipe without compromising taste or texture. I actually use this trick often since I rarely keep buttermilk on hand.
Flavor Variations
While the classic cinnamon sugar coating is heavenly, these versatile donuts welcome creative adaptations. Try adding orange or lemon zest to the batter for a citrus twist. For chocolate lovers, fold mini chocolate chips into the batter or drizzle cooled donuts with chocolate ganache. During fall, add a pinch of nutmeg, ginger, and cloves to create pumpkin spice donuts. My personal favorite variation includes a tablespoon of maple syrup in the batter and a maple glaze instead of cinnamon sugar coating.
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Mini Donut Option
This recipe adapts beautifully to mini donut pans for bite-sized treats perfect for parties or snacking. When making minis, reduce the baking time to 7-9 minutes and watch them closely to prevent overbaking. The smaller size actually creates a higher ratio of cinnamon sugar coating to donut, making each bite extra flavorful. My kids prefer these miniature versions because they can eat "more donuts" even though the total amount is the same.
Frequently Asked Questions
- → Can I make these donuts without a donut pan?
While a donut pan creates the classic shape, you can use a muffin tin for donut 'holes' instead. Fill each cup about halfway and reduce baking time by 1-2 minutes. The taste will be the same, just in a different form.
- → What can I substitute for buttermilk?
If you don't have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using.
- → Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the donuts may be slightly less tender. For a closer result, replace 2 tablespoons of all-purpose flour with cornstarch for each cup to create a homemade cake flour.
- → How long do these donuts stay fresh?
These donuts are best enjoyed the same day they're made, especially warm. If storing, keep them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave for 10-15 seconds to refresh.
- → Can I freeze these cinnamon sugar donuts?
Yes, you can freeze the baked donuts without the coating for up to 2 months. Thaw at room temperature, then warm slightly before dipping in melted butter and rolling in the cinnamon sugar mixture.
- → What makes these donuts different from fried versions?
Baked donuts have a more cake-like texture compared to the chewier texture of fried varieties. They're also lighter and less oily, with a tender crumb more similar to muffins, while still delivering the classic donut satisfaction.