Baked Cinnamon Sugar Donuts

4.67 from 3 votes

Homemade cinnamon sugar baked donuts will save you a trip to the donut shop this weekend! Dip the freshly baked donuts in cinnamon and sugar while they're still warm for the perfect treat.

Prep Time 10

Cook Time 10

Total Time 20

Servings donuts

Author Melissa Williams

Ingredients

For the Donuts

1 large egg
2 Tablespoon vegetable oil
½ cup buttermilk or regular milk
½ teaspoon vanilla extract
1 cup all purpose flour
⅓ cup granulated white sugar
1 teaspoon baking powder
½ teaspoon salt

For the Cinnamon Sugar Coating

3 Tablespoon granulated white sugar
1 ½ teaspoon cinnamon

Instructions

Preheat the oven to 350°F and spray two donut baking pans with non-stick spray.
In a medium mixing bowl, whisk together the egg and oil. Mix in the buttermilk and vanilla. Add in the flour, sugar, baking powder, and salt and mix until just combined.
1 large egg, 2 Tablespoon vegetable oil, 1/2 teaspoon vanilla extract, 1 cup all purpose flour, 1 teaspoon baking powder, 3 Tablespoon granulated white sugar, 1/2 teaspoon salt
The batter will be thin - you can either spoon the batter into the pan or pour it into a piping bag or large zip lock bag, cut the tip off and pipe it into each well, about 3/4 full.
Bake for 10-12 minutes until a toothpick inserted into the center comes out clean. Don't wait until they're golden - you'll over bake them.
While the donuts are baking, mix together the cinnamon and sugar in a large ziplock bag.
1 1/2 teaspoon cinnamon, 1/3 cup granulated white sugar
Carefully remove the hot donuts from the pan and immediately put them into the cinnamon sugar mixture and shake to fully coat.
Serve warm & enjoy!

Notes

Make a quick buttermilk substitute with milk and vinegar or lemon juice.
No donut pan? Use a muffin tin with foil balls or marbles for the center.
Use a toothpick to help release donuts if they stick to the pan.
Coat donuts with cinnamon sugar while they’re still hot.
Best enjoyed fresh, but store leftovers in an airtight container for up to a week.

Nutrition