Cinnamon Sugar Donuts
These baked cinnamon sugar donuts are soft, moist and delicious. They're incredibly quick and easy to make, too!
Servings 12
Ingredients
For the donuts
- 2 cups (250g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup (150g) sugar
- ¼ teaspoon salt
- 1 medium egg, at room temperature
- 1 cup (250ml) milk, at room temperature
- 2 tablespoons (30g) unsalted butter, melted
- 2 teaspoons vanilla
For the topping
- 4 tablespoons (60g) unsalted butter, melted
- ½ cup (100g) sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F / 180°C.
- Grease the donut pans really well (I use butter). Set them aside.
- In a large mixing bowl, sift the flour, baking powder, and cinnamon together. Then add the nutmeg, sugar and salt and whisk together to combine.
- In another small bowl, whisk together the milk, melted butter, vanilla, and egg until they're all combined.
- Pour the wet ingredients into the dry ingredients and whisk together until just combined. Don't overmix it. It's OK if you see a few small lumps in the batter.
- Spoon the batter into the donut cavities, about ¾ full.
- Bake the donuts for 17-20 minutes, or until a toothpick inserted in one comes out clean.
- Let the donuts cool in the pans for about 10 minutes before removing them . Then transfer them to a wire rack to cool completely.
Make the topping
- Stir together the sugar and the ground cinnamon in a small bowl.
- Quickly dunk the donuts in the melted butter on both sides. For less sweet donuts, you can dunk them on one side only. Alternatively, use a pastry brush to brush the melted butter on them. Don't soak the donuts in the butter too long because they'll get soggy.
- Dip the donuts in the cinnamon mixture.
- Enjoy!
Notes
- These cinnamon sugar donuts taste best when served immediately. However, you can store them in an air-tight container at room temperature for up to about 2-3 days.
