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Classic cinnamon sugar donuts baked instead of fried. So you can eat 2 (or more) and not feel bad.
Hiiii :) I’m back! My waistline is tighter, my skin is bronze scorched, and I’m so not in the mood to be at work today. However, these donuts may or may not make up for my post-vaca depression. Best $9 investment: a donut pan.
I’m slightly embarrassed to even admit to y’all what I ate this long weekend. I’d be healthy in the mornings with Chobani and fruit but by mid-day, I’d be snacking on chips, cookies, popcorn, soda, and mixed nuts on the beach. I even ate cereal out of a solo cup. I almost poured milk in too. Have you ever eaten cereal out of a cup? I felt like I was reliving my college days. Let’s face it, I don’t think I can ever eat healthy when I’m vacation. I try so hard to but then my mind automatically goes “hey, you’re on vacation, live it up a lil” so I guess mind over matter.
Of course coming back from vacation also means I shove these sugar-laden donuts in your face. They are so totally worth getting all up in your face. I made 6 of them and had three. I promised myself I’d give four away after Jason and I ate one but then right before going to bed, I snuck one in, and then ate another in the morning before work. Okay, so I suck at promises to myself. But they’re baked so that totally makes up for it, right?
You need to get some of these in your life. They aren’t dry and crumbly like you would think baked donuts are, they’re definitely chewy and dense. So unbelievably good with the cinnamon sugar on top. Hands down one of my favorite flavor donuts!
Peace out Dunkin’ Donuts!
Cinnamon Sugar Donuts
Equipment
Ingredients
For the donuts
- ⅓ cup (79 ml) + 2 tablespoons milk
- 1 ½ teaspoon white vinegar
- ¾ cup (94 g) flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (67 g) sugar
- 1 egg, lightly beaten
- 1 tablespoon (14 g) butter, melted
For the cinnamon sugar topping
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoon (28 g) melted butter
Instructions
- Preheat oven to 450 °F (232 °C). Grease your donut pan and set aside.
- In a large measuring cup, combine the milk and vinegar and set aside.
- In a medium sized bowl, combine flour, cornstarch, baking powder, salt, and sugar.
- Stir in the egg and melted butter into the milk and vinegar mixture. Then pour the milk mixture over the flour mixture and whisk until just combined.
- Transfer batter to donut pan. You can use a spoon to spoon the dough into the individual cavities or put it in a ziploc bag, cut the corner of it, and pipe it into the cavities.
- Bake for 7 minutes. Let cool in pan for 1-2 minutes when done and remove from pan and set on wire rack to cool completely.
- In the meantime, in a small microwave safe bowl, melt butter.
- In another small bowl, combine the sugar and cinnamon and mix together.
- When donuts are done cooling, brush one half of the donut with the melted butter and dip that side into the cinnamon sugar. Place back on wire rack. Repeat until all donuts have been covered with cinnamon sugar.
- These donuts taste best the day of but you can still eat them the day after. I wouldn’t keep them longer than two days.
Notes
Nutrition
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I just made these BUT unfortunately I don’t have a donut pan (yet!) so I made them in a muffin tin…cooked them slightly longer and they came out amazing! They had peaks on them and had the consistency of donuts but kind of looked like muffins. Anyways, they were absolutely delicious and I had more than I care to admit…lol but THANK YOU for the amazing recipe!
Oh man, I would love to know the nutritional information on these!!
Hi Toni! I wish I had the time to figure it out, but I can’t imagine them being more than 200-250 calories each cause they’re baked!
I made these with almond milk, and used splenda. I’m on weight watchers and although these look yummy the 6 points each wasn’t going to be good. I got the recipe down to 2 pts each by changing these items. They were super yummy!!
phew, i was worried I’m the only one who eats while vacationing for an entire month in one week. Munching and finger snacks are becoming a regular around here there days. And these donuts, why don’t they serve them with my breakfast? they look amazing!
I have no idea how I’m just now coming across your blog. It’s amazing! And these donuts… wow. I love baked donuts but I’ve never tried cinnamon sugar, which is just ridiculous. The cornstarch addition makes me curious! They sound fantastic.
Hi Erin! Thank you for the sweet comment :) I believe the cornstarch addition just makes it softer, but I’m not positive. I know it was definitely a fluffy donut that was delicious!
loving this recipe!! can’t wait to try it out!
Linnie
LinnieatLarge.com
Julie, these look amazing! I have a donut pan and I haven’t christened it yet…it might just have to be these donuts!
donut pan?!?! I HAVE to get one of those. Donuts are one of my (many) weaknesses – these look so good!
The donut pan was one of the best purchases I ever made:-) And donuts with tons of cinnamon and sugar on top…sounds totally awesome!!! I can’t ever eat healthy on vacation…I try, but it usually only lasts for the first day:-)
These doughnuts are so perfect looking Julie! I always love new recipes to use in my doughnut pan!