Description
These baked cinnamon donuts are a delightful treat that combines a tender, fluffy texture with a warm cinnamon flavor. Lightly sweetened and coated in a cinnamon-sugar blend and a creamy cinnamon glaze, these donuts are perfect for breakfast or an indulgent snack without the extra fat from frying.
Ingredients
Scale
Donuts Batter
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon butter, melted
Cinnamon Sugar Coating
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon butter, melted
Cinnamon Milk Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the donut batter: In a mixing bowl, whisk together ¾ cup all-purpose flour, cornstarch, baking powder, salt, granulated sugar, and ground cinnamon. In another bowl, combine buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined to form a smooth batter.
- Fill the donut pan: Lightly grease a donut pan. Spoon the batter into each donut cavity, filling about 2/3 full to allow room for rising during baking.
- Bake the donuts: Preheat the oven to 350°F (175°C). Bake the donuts for approximately 8 minutes, or until a toothpick inserted into the donuts comes out clean and the tops spring back when touched.
- Make the cinnamon sugar coating: In a small bowl, mix the 3 tablespoons flour, brown sugar, and ground cinnamon. Brush the melted butter over the warm donuts and immediately sprinkle or dip the donuts into the cinnamon sugar mixture, coating evenly.
- Prepare the glazes and serve: For the cinnamon milk glaze, whisk together powdered sugar, milk, and cinnamon until smooth. For the vanilla glaze, mix powdered sugar, milk, and vanilla extract until combined. Dip or drizzle the cooled donuts with either glaze, allow to set for a few minutes, and serve.
Notes
- Make sure not to overmix the batter to keep the donuts tender.
- Use a piping bag or spoon to fill the donut pan evenly.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Use buttermilk or a buttermilk substitute (milk with lemon juice or vinegar) for best results.
- Feel free to adjust the amount of cinnamon in the glaze and coating according to your taste.
