These baked cinnamon sugar donuts are moist, fluffy and delicious. When we talk about doughnuts I have decided on my own, to call the baked ones “donuts” and the fried, original ones “doughnuts”.

In my head, this is the best way to classify them. I don’t know if people have already done this, but I am, sof sure going to do it.

Since we have established this, these donuts are baked ones. Meaning, theya are sort of this soft and fluffy, cake-like donuts. They are made to be this shape because we use a donut shaped pan. The one we use is a silicone one, which makes it really easy to turn out the donuts. Here you have the one we use, in case you are interested.

If you like cinnamon, you are going to love this recipe. You are going to notice the cinnamon in them. They are soft, fluffy, dense and moist. We coat them in a mixture of white sugar and cinnamon powder. Plus, to help the coating stay in place, we first brush them with some melted butter, and this makes it all even yummier!

They are fluffy to the point where they almost fall apart. The right way to put it is that it is really easy to pull them apart.

This is a dreamy recipe that will make you feel like a pro because the result is so delicious, when in reality is simple.

This recipe is really easy and quick to make. You will love it. If you like this recipe, you have to go check out our baked pumpkin doughnuts.

Baked cinnamon sugar donuts

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

For the donuts:

• 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
• 1 tsp (0.17 oz) (5 gr) baking powder
• 1/4 tsp (0.04 oz) (1.2 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 tsp cinnamon powder
• 2/3 C (4.70 oz) (133 gr) brown sugar
• 1 egg, big
• 1/3 C (2.70 fl oz) (80 ml) vegetable oil, soft flavored (canola, sunflower or corn)
• 2/3 C (5.65 oz) (160 gr) sour cream or greek yogurt, unsweetened
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract

To finish:

• 3/4 C (1.75 oz) (150 gr) white sugar
• 2 tsp cinnamon powder
• 1/3 C (2.65 oz) (75 gr) unsalted butter, melted

Get Recipe Ingredients

Method

 

For the donuts:

1. Preheat the oven to 180° C. Grease with a little butter or oil spray a mold for 12 donuts or two molds for 6 donuts, with cavities of approximately 9 cm in diameter.
2. In a medium bowl, sift the flour with the baking powder, baking soda, salt and cinnamon powder. Mix with a spoon and set aside until needed.
3. Separately, in a large bowl add the sugar with the egg, oil, sour cream (or Greek yogurt) and vanilla extract. Beat with a balloon whisk for 1 minute until smooth and homogeneous.
4. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture.
5. Once the mixture is ready, with the help of a rubber spatula, place it in a piping bag or ziploc bag without duya. With scissors or a knife cut the tip of the pastry bag or ziploc bag and carefully pour the mixture into each cavity of the donut mold, filling each one to 3/4 of its capacity. With these quantities you should get 12 donuts in total.
6. Bake the donuts at 180° C for approximately 12 minutes or until they are lightly browned and a wooden toothpick comes out clean. Once ready, remove the donuts from the oven and let them cool for 5 minutes before decorating them.

To finish:

1. Place the sugar with the powdered cinnamon in a medium bowl and mix with a spoon so that they are very well integrated.
2. Brush each donut with a little of the melted butter using a kitchen brush and then dip them in the cinnamon sugar mixture so that they are completely covered. This step can be repeated twice to make the doughnuts more sugary.

Tried this recipe?

Let us know how it was!