Baked Cinnamon Sugar Donuts

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Sally’s

Total Time

45 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(71)

Ingredients

8 donuts

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*
1/4 cup (60g) yogurt*
2 Tablespoons (28g) unsalted butter, melted
1 and 1/2 teaspoons pure vanilla extract
1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
1/2 cup (8 Tbsp; 113g) unsalted butter, melted

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Preparation

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Step 1

Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.

Step 2

Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.

Step 3

Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.

Step 4

Bake for 9-10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Cool donuts for at least 10 minutes before topping.

Step 5

Top the donuts: Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides.

Step 6

Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Chef’s notes

Freezing Instructions:

You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.

Special Tools (affiliate links):

Donut Pan | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack

Muffins:

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

Milk:

Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK. I like to use buttermilk. Room temperature is best for this recipe.

Yogurt:

Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. I like to use low fat plain Greek yogurt. Room temperature is best for this recipe.

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Skill Level

other

Baked Cinnamon Sugar Donuts

Ingredients

Preparation

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Chef’s notes

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