Can I make these donuts without a donut pan?

Yes! You can use a mini muffin tin to make donut holes instead. Fill each cavity about 3/4 full and reduce the baking time to 7-8 minutes. You can also make regular-sized muffins, baking for 18-20 minutes. While they won't have the classic donut shape, they'll have all the delicious flavor.

Can I make these donuts ahead of time for a brunch?

Absolutely! I recommend baking them the same day for best freshness, but you can prepare the batter the night before and refrigerate it. Let the batter come to room temperature for about 15 minutes before piping and baking. The cinnamon sugar coating is best added shortly before serving.

My donuts stuck to the pan. What went wrong?

This typically happens when the pan isn't greased well enough. Be generous with your non-stick spray, making sure to coat all surfaces of each cavity. Also, letting the donuts cool for 2-3 minutes in the pan before removing helps them set enough to release cleanly.

Can I use different spices in the batter?

Definitely! While cinnamon and nutmeg give that classic donut shop flavor, you can experiment with spices like cardamom, allspice, or pumpkin pie spice for different flavor profiles. Just keep the total amount of spices about the same (3/4 teaspoon total) so the flavor isn't overwhelming.

Baked Cinnamon Sugar Donuts Recipe

Name: Baked Cinnamon Sugar Donuts Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
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; 1 large egg, at room temperature; 1/3 cup (65g) packed light brown sugar; 1/4 cup (60ml) milk (skim, 1%, 2%, whole, almond, soy, or coconut; room temperature preferred); 1/4 cup (60g) yogurt (nonfat, low-fat, plain, vanilla, Greek, or regular; room temperature preferred); 2 tablespoons (28g) unsalted butter, melted; 1 1/2 teaspoons pure vanilla extract; 1 cup (200g) granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup (113g) unsalted butter, melted

Description

These Baked Cinnamon Sugar Donuts are delightfully soft, fluffy, and perfectly spiced with cinnamon and nutmeg. Topped with a buttery cinnamon-sugar coating, these baked donuts are effortless to prepare, making them the ideal treat for breakfast, brunch, or an indulgent snack. Unlike fried donuts, these are baked, which makes them lighter and slightly healthier without sacrificing flavor. Enjoy the warm comfort of homemade donuts in just under an hour!

Ingredients

Units 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 (skim, 1%, 2%, whole, almond, soy, or coconut; room temperature preferred)
1/4 cup (60g) yogurt (nonfat, low-fat, plain, vanilla, Greek, or regular; room temperature preferred)
2 tablespoons (28g) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract

Topping

1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
1/2 cup (113g) unsalted butter, melted

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Instructions

Preheat the Oven
Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to ensure easy removal. Set aside.
Prepare the Dry Ingredients
In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set the bowl aside.
Mix the Wet Ingredients
In a separate bowl, whisk the egg, brown sugar, milk, and yogurt together until smooth. Gradually add the melted butter and vanilla extract, whisking constantly to fully combine.
Combine Wet and Dry Ingredients
Slowly pour the wet ingredient mixture into the bowl with the dry ingredients. Gently mix together until just combined, taking care not to overmix. The batter should be thick.
Fill the Donut Pan
Spoon the batter into a large zip-top bag, then cut off one corner to create a piping bag. Pipe the batter into the prepared donut pan cavities, filling each about 2/3 to 3/4 full.
Bake Your Donuts
Bake the donuts for 9-10 minutes or until the edges are lightly golden. Allow the donuts to cool in the pan for about 2 minutes before transferring them to a wire rack set over a large sheet of parchment paper. Bake any remaining batter, yielding 1-2 additional donuts.
Add the Topping
In a medium bowl, mix together the granulated sugar and cinnamon. Dip each cooled donut into melted butter, ensuring all sides are coated, then dredge them in the cinnamon-sugar mixture until completely covered.
Serve and Store
Serve the donuts immediately for the best flavor. If storing leftovers, keep them tightly covered at room temperature for up to 2 days.

Notes

Freezing Instructions: These donuts can be frozen for up to 2 months. To freeze, place cooled donuts in an airtight container. To serve, thaw overnight in the refrigerator and reheat in the microwave for a few seconds.
Muffin Option: If you don’t have a donut pan, you can make muffins with the same batter. Use a muffin pan, and bake at 350°F (177°C) for 18-20 minutes.
Room Temperature Ingredients: Room temperature milk and yogurt are recommended as they help the batter mix more evenly and create a smoother texture in the donuts.
Milk Variations: You can use skim, 1%, 2%, whole, almond, soy, or coconut milk. Buttermilk works especially well for added richness.

Nutrition

Serving Size: 1 donut
Calories: 210
Sugar: 23g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg