Have you ever bitten into a donut and felt the sugary crunch of cinnamon bliss? That was my ‘aha’ moment with these Cinnamon Sugar Baked Donuts. Oh boy, did I learn a lot making these. My first batch? Let’s just say they were more like cinnamon bricks than donuts. But after tweaking Grandma’s old recipe (she was a wizard with sweets, I tell you), I finally nailed it. Now, they’re like a hug for your taste buds – and I’m here to share that cozy goodness with you!
Just picture this: a lazy Sunday morning, the smell of cinnamon wafting through the air, and a plate of warm donuts on the kitchen table. Honestly, it’s moments like these that make me fall in love with baking all over again. Now, let me guide you through the magic of making these heavenly treats right in your own kitchen.
Table of Contents
Ingredients
Now, about those ingredients… you might already have everything you need sitting in your pantry. And if you don’t? Substitutions work like a charm (learned this the hard way when I ran out of butter mid-recipe).
- 1 cup all-purpose flour (I swear by King Arthur)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 large egg (farm-fresh if you can get ’em)
- 1/4 cup milk (any kind works, but I’m partial to whole)
- 1/4 cup plain yogurt (Greek yogurt adds a nice tang)
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Right, let’s get down to business. I promise it’s easier than it sounds. Just don’t get distracted by the latest episode of your favorite show like I did once (the smoke alarm wasn’t thrilled).
- Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and sugar.
- In a separate bowl, beat the egg, then mix in the milk, yogurt, melted butter, and vanilla.
- Add the wet ingredients to the dry, stirring just until combined (a few lumps are totally fine).
- Spoon the batter into the donut pan, filling each one about 3/4 full.
- Bake for 10-12 minutes, or until the donuts spring back when touched. (Poke test saved my life here—no more guesswork!)
- While the donuts cool slightly, mix the sugar and cinnamon for the coating in a shallow dish.
- Brush each warm donut with melted butter, then dip into the cinnamon sugar to coat.
- Voilà! Serve those bad boys warm, or let them cool on a wire rack.
Tips & Tricks
Okay, here are a few nuggets of wisdom to help you avoid my donut disasters:
- Don’t overmix the batter, or you’ll end up with dense donuts. (I’m speaking from experience here.)
- Use a piping bag to fill your donut pan. It’s cleaner and gives you those perfect donut shapes.
- Storage is key: Keep them in an airtight container at room temperature to maintain their softness. They’ll last a couple of days, but good luck having them around that long.
FAQ
Got questions? I’ve got answers (and if I don’t, we’ll figure it out together).
- Q: Can I make these donuts gluten-free?
- A: Absolutely! Just swap in your favorite gluten-free flour blend. (Just don’t use one that’s bean-based, unless you want beany donuts. Learned that the hard way.)
- Q: Can I use almond milk?
- A: Yep! Any milk will do the trick. I’ve even used oat milk when I was out of everything else.
- Q: How many calories are in each donut?
- A: Roughly 150-200 calories, depending on size and how much coating sticks. But who’s counting when they taste this good, right?
These donuts are more than just a recipe to me. They carry a slice of my childhood, the warmth of my kitchen, and the laughter of every friend who’s tried (and failed) to eat just one. Whether it’s the holidays, a special occasion, or just because it’s Saturday, these donuts have a way of making any day a little brighter.
Cinnamon Sugar Baked Donuts aren’t just a treat; they’re a memory in the making. So go ahead, whip up a batch, and create your own story. And remember, the best part about home cooking isn’t just the eating—it’s the journey (and the few extra tastes along the way).
