Baked Cinnamon Sugar Doughnuts that just melt away in your mouth and are so delicious that they won't last long. These are better than the mini doughnuts at the fair and so easy and quick to whip up for breakfast, brunch, or even after school snacks.
We also love making these fall pumpkin doughnuts or the BEST bacon for breakfasts in the fall! One of our favorite recipes for breakfast on the go are these make-ahead freezer breakfast bagel sandwiches.
About Baked Cinnamon Sugar Doughnuts
These baked cinnamon sugar doughnuts are so easy to make and hit the spot when you are craving something sweet! They are sweet and moist and perfectly spiced. I love to make them for breakfast or brunch with eggs and sausage, or for the kids as an after school snack. They are also so pretty to package in a box with a ribbon to take to friends.
Tools you will need
This recipe just uses a few of my favorite tools:
- Donut Pan (I really love this one)
- resealable plastic bag or piping bag
- mixing bowls
- measuring cups
Tip- If you don't have a doughnut pan, you can also make this recipe in a muffin tin. Just bake for 17-20 minutes at 350°, checking for doneness with a toothpick. This recipe will make about 8 or 9 muffins. Don't forget to roll the muffins in cinnamon sugar as well!
How to Make Cinnamon Sugar Doughnuts
The full printable recipe is below.
This recipe can be made in a few simple steps:
- Make the doughnut batter.
- First, whisk together the dry ingredients (except brown sugar) and set aside.
- In a separate bowl, whisk together the wet ingredients and brown sugar until fully incorporated.
- Pour wet ingredient mixture into the dry mixture. Stir until only combined. Do not over stir!
- Fill the doughnut pan using a resealable plastic bag or piping bag. You could also use a spoon, but it is so much easier to pipe it in with a bag. Each doughnut should be roughly 1/2 to 2/3 full of batter. Spread batter evenly between all 12 cups.
- Bake for 9 to 10 minutes. Be careful to not over bake or they will be dry.
- Dip each doughnut in melted butter (both sides) and then cinnamon sugar.
These cinnamon sugar doughnuts are best served immediately, but can be stored in an airtight container for a couple days as well.
You can print this recipe to keep in your recipe book. It is also a cute idea to write it out on a little recipe card and attach it to a box of freshly made cinnamon sugar doughnuts to take to a friend.
Meltaway Baked Cinnamon Sugar Doughnuts
Delicious baked doughnuts that melt away in your mouth. These are better than the mini doughnuts at the fair and so easy and quick to whip up!
- 1 cup all purpose flour
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons melted salted butter
- 1 large egg
- ¼ cup sour cream
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- ⅓ cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350°
Melt the 2 tablespoons of butter and set aside.
Whisk together the dry ingredients (except brown sugar) and set aside.
In a separate bowl, whisk together the wet ingredients, melted butter, and brown sugar until fully incorporated. Pour wet ingredient mixture into the dry mixture. Stir until only combined. Do not over stir!
Fill a resealable plastic bag (or piping bag) with the batter and clip a triangle out of one bottom edge. Fill each donut cup roughly 1/2 to 2/3 full of batter. Spread batter evenly between all 12 cups.
Bake for 9 to 10 minutes, being careful not to over bake.
Remove from oven and allow to sit in pan for 5 minutes before moving to a baking rack to cool for 5 to 10 more minutes.
Melt butter in one bowl and in a separate bowl, mix together cinnamon and sugar.
Dip each side of a doughnut in butter and then in cinnamon sugar. Flip back and forth a couple times in the sugar mixture to make sure they are covered with a generous amount. Place back onto cooling rack until ready to serve. Repeat until all 12 doughnuts are coated in cinnamon sugar.
Serve immediately for best flavor or store in an airtight container for up to 3 days.
Buttermilk can be used in the place of milk.
Here are a few more delicious breakfast recipes that I think you will love! I always find myself making more "real" breakfasts in the fall for my family so I love collecting new recipes to try.
Meltaway Cinnamon Sugar Baked Doughnuts by Ella Claire & Co. | Blueberry French Toast Casserole by Inspired by Charm | No bake Almond Butter Granola Bars by French Country Cottage | Make Ahead Vanilla Protein Waffles by Handmade Farmhouse
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