If you’ve been craving a sweet, cozy treat that’s just a little bit special, you’ve got to try this Baked Cinnamon Doughnuts Recipe. I absolutely love how these doughnuts come out soft, tender, and perfectly coated in cinnamon sugar—without the mess or fuss of frying. Plus, baking them makes it easier to whip up a batch whenever the craving hits, and they somehow feel a little lighter but just as indulgent. Stick around because I’m sharing all my favorite tips and tricks to make sure your doughnuts come out flawless every time.
Why You’ll Love This Recipe
- Easy and Quick: From mixing the batter to having doughnuts on your plate takes less than 20 minutes.
- All the Cinnamon Goodness: The cinnamon sugar coating gives each bite a warm, comforting flavor that’s addictive.
- No Frying Required: Baking means less oil, less cleanup, and still that doughnut magic you crave.
- Perfectly Soft Texture: These doughnuts come out light and tender, not dense or dry like some baked treats.
Ingredients You’ll Need
The ingredients here are simple pantry staples that work together harmoniously to give you tender, flavorful doughnuts. I always recommend using fresh cinnamon to really amp up the aroma, and whole milk for that richness without overpowering sweetness.
- Unsalted Butter: Using unsalted butter lets you control the salt in the doughnuts precisely and adds a great richness.
- Caster Sugar: This fine sugar dissolves quickly, helping to create a smooth batter and a crisp sugar coating.
- Large Egg: Provides structure and moisture, giving your doughnuts just the right chewiness.
- Plain Flour: This forms the base of your doughnut dough without adding extra flavor, so the cinnamon truly shines.
- Baking Powder: The key leavening agent that helps the doughnuts rise beautifully in the oven.
- Ground Cinnamon: The star spice! Using about half inside the batter and more for the coating maximizes that warm, spicy flavor.
- Salt: Just a pinch balances sweetness and enhances other flavors.
- Whole Milk: Adds moisture and richness, making the doughnuts tender.
- Vanilla Extract: A splash brightens flavors and complements cinnamon perfectly.
Variations
I love how flexible this Baked Cinnamon Doughnuts Recipe is, so feel free to mix up the flavors or make it work for your dietary needs. Playing around with toppings or different flours can completely change the vibe and keep this treat fresh every time you bake it.
- Gluten-Free Version: I once swapped the plain flour for a gluten-free baking blend with fantastic results — the doughnuts stayed just as soft and tasted fantastic!
- Spiced Up: Adding a pinch of nutmeg or cardamom along with the cinnamon in your batter adds a festive twist I adore around the holidays.
- Chocolate Cinnamon: Stir in a few tablespoons of cocoa powder to the flour mix for a chocolate version that’s heavenly dipped in melted chocolate.
- Vegan Adaptation: Using flax eggs and a dairy-free milk alternative helps keep these vegan without losing that tender crumb I love.
How to Make Baked Cinnamon Doughnuts Recipe
Step 1: Creaming the Butter and Sugar
Start by preheating your oven to 180°C (170°C fan). Then, in a large mixing bowl or your stand mixer, beat your unsalted butter and caster sugar together until creamy and smooth. This step is essential because creaming introduces air, which helps keep the doughnuts light. When I first tried this, my mixture looked a bit grainy—persist with beating and it’ll come together beautifully. Next, add in your egg and mix again until combined, even if the mix looks a little split, it will come together once you add the dry ingredients.
Step 2: Mixing the Dry and Wet Ingredients Separately
Whisk together the plain flour, baking powder, ground cinnamon, and salt in a separate bowl. Separately, mix the whole milk and vanilla extract together. Having your dry and wet ingredients prepared separately makes combining them smoother and prevents overmixing your batter later on. This extra step really helped me when I was learning to get the texture just right.
Step 3: Combining and Preparing to Bake
Add half of the dry flour mixture and half of the milk mixture to your butter mixture and beat until smooth. Then, repeat with the remaining halves until everything is combined. This method helps keep the batter silky with no lumps. Once mixed, spoon or pipe the batter into well-greased mini doughnut molds. Using a large disposable piping bag makes this step so much easier and less messy. I’ve learned to fill the molds just level with the middle hole — if you fill too full, doughnuts tend to spill over when rising!
Step 4: Baking and Coating with Cinnamon Sugar
Bake your doughnuts for 10 to 13 minutes until they’re lightly golden and spring back when touched. You’ll notice they won’t sound hollow or bubbly when baking—that’s your sign they’re done. After removing them from the oven, immediately flip the molds upside down onto a tray for about two minutes to help the doughnuts release easily. In the meantime, mix your caster sugar and cinnamon in a bowl for the coating. Once the doughnuts are cool enough to handle (don’t burn yourself!), toss them gently in the cinnamon sugar to coat them evenly. The cinnamon sugar crust is what really makes these irresistible.
Pro Tips for Making Baked Cinnamon Doughnuts Recipe
- Use a Piping Bag: When I switched to piping the batter into molds, my doughnuts came out perfectly shaped every time—no mess, no uneven tops.
- Don’t Overfill the Molds: Filling just up to the center hole prevents overflow and keeps your doughnuts looking neat and uniform.
- Invert Molds Right Away: Flipping the pans immediately after baking stops steam from making the bottoms soggy and helps them release easily.
- Handle Doughnuts Carefully: They’re delicate when warm—wait for just a couple of minutes before coating to avoid tearing them.
How to Serve Baked Cinnamon Doughnuts Recipe
Garnishes
I usually keep it simple with a generous coating of cinnamon sugar, but sometimes I sprinkle on powdered sugar or drizzle a bit of glaze made from icing sugar and a splash of milk for an extra touch of sweetness. Another favorite is a light dusting of nutmeg to add warmth. You’ll find that these garnishes not only add flavor but make the doughnuts look irresistible on your plate or napkin.
Side Dishes
These doughnuts pair beautifully with a cup of coffee or hot tea for a cozy breakfast or afternoon snack. If I’m serving them as dessert, I enjoy fresh fruit or a dollop of whipped cream on the side—it balances the sweetness and adds some freshness that I really appreciate.
Creative Ways to Present
For a fun brunch or party, I’ve arranged these doughnuts on a tiered cake stand dusted with cinnamon sugar, sprinkled with edible flowers for color. Another favorite presentation is skewering them on sticks with fresh berries in between, turning them into doughnut kebabs that everyone loves grabbing. It makes this simple recipe feel extra special when you’re entertaining.
Make Ahead and Storage
Storing Leftovers
I keep leftover doughnuts in an airtight container at room temperature for up to two days. They stay soft but best enjoyed within that time frame because they don’t have preservatives like store-bought ones. To revive a bit of their fresh-from-the-oven softness, let them come to room temp before eating.
Freezing
These doughnuts freeze very well. After they’ve completely cooled and been coated with cinnamon sugar, I wrap them individually in plastic wrap and place them in a freezer-safe bag. That way, I can pull out just what I need for a quick treat. They last up to a month frozen without losing much flavor.
Reheating
I gently warm frozen or leftover doughnuts in the oven at 160°C (320°F) for about 5 minutes to revive their softness and fresh-baked flavor. Avoid microwaving as it tends to make the coating wet and the texture rubbery. Just a little oven time is enough to enjoy these like they just came out of the kitchen.
FAQs
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Can I make these doughnuts without a mini doughnut pan?
Yes! If you don’t have a mini doughnut pan, you can use a mini muffin tin and then make a small hole in the center with the handle of a wooden spoon before baking. The shape won’t be the same, but the flavor and texture will still be delightful.
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Why are my baked doughnuts dense or dry?
Overmixing the batter can develop gluten and lead to dense doughnuts. Also, overbaking them causes dryness—stick close to the 10-13 minute bake time and check early if your oven runs hot. Using the correct amount of butter and milk also keeps them tender.
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Can I substitute ground cinnamon with another spice?
Absolutely! While cinnamon is classic, you could try nutmeg, pumpkin pie spice, or cardamom for a different twist. Just be mindful of the quantities—these spices are often stronger, so start with less and adjust to taste.
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How do I keep the doughnuts from sticking to the molds?
Greasing your mini doughnut molds thoroughly with butter or non-stick spray is essential. I make sure every nook and cranny is coated before piping in the batter. Flipping the molds immediately after baking also helps the doughnuts release easily without breaking.
Final Thoughts
This Baked Cinnamon Doughnuts Recipe is truly one of my favorite quick and cozy treats to pull together. I love that it’s approachable for any baker, whether you’re just getting started or looking for a less messy alternative to frying. When my family tastes these, they go crazy for that cinnamon sugar crunch paired with the soft, tender dough inside. So, next time you want something sweet and homemade without hours of work or a vat of hot oil, give this recipe a try—you won’t regret it. I’m confident it’ll become your new go-to doughnut fix, just like it is mine!
Print
Baked Cinnamon Doughnuts Recipe
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 16 doughnuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious baked cinnamon doughnuts that offer a sweet treat without the need for frying. These mini doughnuts are coated in a cinnamon sugar mixture, providing a soft, flavorful bite perfect for breakfasts, snacks, or dessert.
Ingredients
Doughnut Batter
- 145 g unsalted butter or baking spread
- 145 g caster sugar
- 1 large egg
- 175 g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 ml whole milk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 125 g caster sugar
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 180°C (170°C fan assisted) to ensure it’s ready for baking the doughnuts evenly.
- Cream Butter and Sugar: In a large bowl or stand mixer, combine the unsalted butter and 145 g caster sugar. Cream them together until the mixture is smooth and creamy. Add the large egg and beat again until fully incorporated, though the mix may appear slightly split at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In another cup or small bowl, whisk together the whole milk and vanilla extract to prepare for blending with the dry ingredients.
- Combine Mixtures: Add half of the dry flour mixture and half of the milk mixture to the creamed butter and sugar, beating until smooth. Then add the remaining halves of both mixtures and beat again until the batter is fully combined and smooth.
- Prepare Doughnut Molds: Grease your mini doughnut molds thoroughly to prevent sticking when baking.
- Pipe the Batter: Spoon the batter into a large disposable piping bag, then carefully pipe the batter evenly into each doughnut mold. Fill each to level with or slightly below the center of the mold to prevent overflow during baking.
- Bake Doughnuts: Place the filled molds in the oven and bake for 10-13 minutes, until the doughnuts have a solid color and no bubbly sounds are heard. They should be lightly golden.
- Cool and Release: Remove the molds from the oven and immediately invert them onto a tray. Let them sit upside down for two minutes to help release the doughnuts easily.
- Prepare Cinnamon Sugar Coating: While cooling, whisk together the caster sugar and ground cinnamon in a bowl to create the coating mixture.
- Coat Doughnuts: Carefully remove the doughnuts from the molds (take care not to burn yourself). Toss each warm doughnut in the cinnamon sugar coating until fully covered.
- Final Cooling: Place the coated doughnuts on a tray and allow them to cool completely before serving.
Notes
- These baked doughnuts offer a healthier alternative to traditional fried versions without sacrificing flavor.
- Make sure not to overfill the doughnut molds, as the batter will expand during baking and could overflow.
- You can store the doughnuts in an airtight container for up to 2 days; reheat lightly before serving.
- For an extra touch, serve with a drizzle of icing or a dusting of powdered sugar if desired.
Nutrition
- Serving Size: 1 doughnut
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg
