Baked Cinnamon Sugar Donuts

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Baked Cinnamon Sugar Donuts

If you’re craving something sweet for breakfast but want to skip the hassle (and mess) of frying, baked cinnamon sugar donuts offer an easy solution. They come together in less than an hour and give you that warm, cozy bakery feel right at home. With an irresistible cinnamon-sugar crust and a soft interior, these donuts hit the sweet spot between indulgence and everyday comfort.

What Sets Baked Cinnamon Sugar Donuts Apart

Baked donuts have a distinct charm. They’re lighter than traditional fried donuts, need no yeast or deep fryer, and require minimal cleanup. They also absorb less oil, keeping them tender without being heavy. The classic cinnamon sugar blend delivers familiar warmth and sweetness, making these donuts just right for any occasion—quiet mornings, coffee with friends, or a treat for the kids after school.

Essential Ingredients for Baked Cinnamon Sugar Donuts

To achieve the best texture and flavor, each ingredient has a specific role. Here’s what you’ll need and why it matters:

• All-purpose flour: The structural backbone for the donuts; provides a tender crumb.
• Light brown sugar: Adds sweetness and hints of molasses for a richer flavor.
• Baking powder and baking soda: Control lift and texture. These leaveners ensure the donuts stay airy and cake-like.
• Salt: Sharpens all the flavors and prevents blandness.
• Ground cinnamon and nutmeg: The stars of the show! Cinnamon supplies the main flavor, while a dash of nutmeg deepens the warmth.
• Large egg and egg yolk: Bind ingredients for stability, while the extra yolk increases richness and tenderness.
• Sour cream and buttermilk: Both bring tang and moisture, helping maintain a soft crumb without making the donuts dense.
• Vegetable oil: Locks in moisture for a springy, light texture.
• Vanilla extract: Enhances sweetness and adds complexity.
• Cinnamon-sugar coating: A blend of granulated sugar and cinnamon, finished with melted unsalted butter for the perfect topping.

Ingredient Table for Quick Reference

Step-by-Step Guide: Making Baked Cinnamon Sugar Donuts

This straightforward process will have you enjoying homemade donuts in less time than it takes to hit the drive-thru. Here’s how to get those bakery-style rings of delight straight from your oven.

Step 1: Prepare Equipment and Oven

Preheat your oven to 350°F (175°C). Grease two standard donut pans with nonstick spray or a light coating of melted butter. The non-stick surface ensures easy donut release and keeps the coating even.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
– 2 cups all-purpose flour
– 2/3 cup light brown sugar
– 1½ teaspoons baking powder
– ¼ teaspoon baking soda
– ½ teaspoon salt
– 1½ teaspoons ground cinnamon
– ¼ teaspoon ground nutmeg

Blending the spices with flour first guarantees even distribution, so every bite sings with flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk:
– 1 large egg
– 1 egg yolk
– ½ cup sour cream
– ½ cup buttermilk
– ¼ cup vegetable oil
– 1½ teaspoons vanilla extract

Room-temperature ingredients blend more smoothly for a consistent batter. Combine until the mixture is fully homogenous.

Step 4: Bring Batter Together

Pour the wet ingredients into the dry. Stir gently with a spatula or wooden spoon until just combined. You want a thick batter with no flour pockets, but don’t overmix—this helps the donuts stay tender.

Step 5: Fill the Donut Pans

Transfer the batter to a large zip-top bag, snip off a corner, and pipe it neatly into each donut mold, filling each cavity about ¾ full. This ensures even baking and makes it easy to remove the donuts later.

Step 6: Bake

Place pans in the preheated oven and bake for 10-12 minutes. Donuts are done when they spring back after a light touch and a toothpick comes out clean. Overbaking can dry them out, so keep an eye on them near the end.

Step 7: Cool Slightly

Allow the donuts to cool in the pan for about 5 minutes before transferring to a wire rack. This keeps them from breaking and prepares their surface for the final flourish: the cinnamon-sugar coating.

Step 8: Cinnamon Sugar Coating

While the donuts are still slightly warm, melt 4 tablespoons unsalted butter in a shallow bowl. In another bowl, mix together ¾ cup granulated sugar with 1 tablespoon ground cinnamon. Carefully dip each donut in the melted butter, then roll or sprinkle them with the cinnamon sugar until well coated. A double-dip gives a thicker, crunchier texture for extra flavor.

Tips for Perfect Baked Cinnamon Sugar Donuts

A few strategic choices can make the difference between okay donuts and ones you’ll want to make again and again.

• Measure flour by spooning and leveling. Pack it in and the donuts turn dense.
• Mix just until blended. Overmixing toughens the crumb.
• Don’t skip the second egg yolk—this step is key for a moist, bakery-style interior.
• Use a makeshift piping bag (or pastry bag, if you have one) for effortless, mess-free batter transfer.
• Coat donuts while warm but not hot; this helps the butter and sugar stick without soaking in or melting away.
• Want a flavor twist? Try adding cardamom or a pinch of ginger to the coating for autumnal flair.

Troubleshooting Common Donut Challenges

If the donuts stick, allow them to cool longer before removing, or run a thin spatula around the edges. For too dry donuts, double-check your oven temperature and be careful not to overbake.

If the coating slides off, make sure donuts are just warm—not hot or cold. Too much butter can also cause slipping; you only need a light dip.

Serving Suggestions

Enjoy these donuts warm with coffee, chai latte, or a simple glass of cold milk. For a dessert variation, serve with caramel sauce, apple compote, or even a light drizzle of chocolate. They’re portable for lunchboxes, great for sharing, or just right as a midday snack.

How to Store Baked Cinnamon Sugar Donuts

Donuts are best the day they’re baked but still taste great later if stored properly. Let them cool fully before storing.

• Room temperature: Place in an airtight container lined with paper towels; they’ll stay soft up to 2 days.
• Refrigerate: For up to 5 days in an airtight container. Warm gently before serving to restore the soft texture.
• Freeze: Skip the coating and wrap each donut in plastic wrap. Place in a freezer bag and freeze up to 3 months. Thaw overnight in the fridge. Warm, then coat in butter and cinnamon sugar before serving.

Reheating Instructions

• Microwave each donut for 10-15 seconds.
• Warm in a 350°F oven for 3-5 minutes.
• Or, place in a covered skillet over medium heat with an ice cube for 1-2 minutes to gently refresh without drying out.

Frequently Asked Questions

Can I make these dairy-free?

Yes. Swap sour cream and buttermilk for dairy-free yogurt and milk. Use plant-based butter for the coating. The texture and flavor will remain close to the original.

What if I don’t have a donut pan?

You can use a muffin pan; pipe the batter in a ring, leaving a hole in the center, or bake as mini muffins. The baking time may need a slight adjustment—start checking around 9 minutes.

Can I add fillings or toppings?

If you want to experiment, feel free to fill the baked donuts with jam or pastry cream using a piping bag with a narrow tip. For toppings, add a simple vanilla or chocolate glaze or chopped nuts right after coating with cinnamon sugar.

Summary

Baked cinnamon sugar donuts offer a shortcut to classic comfort. Their light, fluffy crumb and crisp, warm coating make each bite memorable. With minimal effort, pantry ingredients, and a dose of nostalgia, these donuts quickly become a household staple. Whether for a special breakfast or an everyday treat, you’ll reach for this recipe anytime a craving strikes.